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The new trend for cross-breeding pastries has reached London. From the Townie (a brownie-slash-tart) to the Dosant (half doughnut, half croissant) and the Duffin (a doughnut/muffin fusion), these hybrid sweets are going down a treat.

Since the rise and fall of the cupcake in the 1990s, everything from the whoopie pie (two soft cookies sandwiched with cream frosting) to cake pops (artfully shaped pieces of cake on a lollipop stick) have threatened to take the dessert’s place as the most fashionable of baked goods. The latest contender for “pastry du jour” is the Cronut ― a half doughnut, half croissant mash up created by French baker Dominque Ansel. Since May, New Yorkers have been sacrificing their sleep to queue outside his Soho bakery hours before opening time. Demand is so strong that there is a two per person limit, and Ansel has even trademarked the name.

Despite these protective measures, the Cronut has sparked imitations around the world. In London, executive chef Dan Doherty of Duck and Waffle offers a Dosant on the Sunday brunch menu. These delicious deep-fried croissants rolled in sugar, filled with vanilla custard and sprinkled with chocolate nibs are available from 11 am until they run out.

Another mixed up baked treat, the Townie ― a tart-slash-brownie ― was invented by the food writers at The Evening Standard newspaper when they challenged London baker Bea Vo, owner of Bea's of Bloomsbury, to create her own pasty mutations based on the success of the Cronut. The most popular was this squidgy brownie baked inside a buttery shortcrust base.  Also on the menu is the Duffin ― a muffin-shaped baked doughnut filled with fresh berry jam, dipped in butter and coated in sugar.

Malika Dalamal is the London Localite for BBC Travel

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