Not even two years after being rolled out by the New York baker Dominique Ansel, the cronut -- that’s a doughnut made with croissant dough, for those who might have been living under a rock -- has gone mainstream.
Dunkin’ Donuts, the Canton-based breakfast food franchise, said Wednesday that it would make the “croissant donut” a permanent addition to its menu. (“Cronut” is a trademarked term.) Since introducing the item in November, Dunkin’ said it has sold 8.5 million of them, with about 3.9 million sold since mid-December, according to past news releases.
‘‘With Dunkin’ Donuts’ unrivaled donut heritage, the Croissant Donut platform will allow us to bring even more new and exciting flavor options to our fans,” said John Costello, the company’s head of marketing and innovation.
The company has said it will be testing a cream-filled croissant doughnut at some of its stores in New Jersey starting in March. Dunkin’ Donuts sells 2.5 billion doughnuts per year at its 11,300 restaurants around the world.