The latest culinary craze to hit Germany is a pastry described as a cross between a croissant and a doughnut.
The cronut, which has been popular with Americans since it was created by New York's Dominique Ansel Bakery in 2013, has crossed the seas and attracted the attention of German bakers.
"I discovered the trend on a New York blog," says Melanie Kaiser of Pink Punk bakery in Stuttgart, Germany.
Kaiser's cronuts are filled with cream.
German bakery chain Backwerk has also picked up the trend.
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