When it comes to food, Easter is filled with hot cross buns, chocolate eggs and lamb. But one London bakery decided to spice things up a bit with their croissant-donut hybrid.
Rinkoff Bakery in East London has invented the Creme Egg Crodough, and as soon as the sweet-loving GH office heard, we had to try one.
Topped with white and toffee, orange fondant, the Crodough is also finished with a miniature Creme egg and fondant filling. It takes three days to create, resting the dough in the fridge for a long time, then making a ganache, followed by a method of frying, glazing and piping.
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But what did we think? Those fans of the Creme Egg, and with the ultimate sweet tooth, were in foodie heaven, however some people couldn't hack the sweetness and found them at times a little sickly.
But if you're a sugar junkie, and can get to Rinkoff before 26 March, then you may just land in sweet heaven.
The famous bakery do other Crodoughs too, including toffee apple crumble, Oreo cheesecake, salted caramel and pistachio, and custard.
But be warned, the only make a limited amount per day and apparently ALWAYS sell out.
If you fancy making some of your own Easter creations at home however- why not try some of our recipes like Creme Egg brownies? Oh Easter, why do you have to be so evilly delicious?
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Vicky is our Food & Drink Director, where she oversees strategy and content across all of Hearst's brands, from recipe development to fun video franchises and everything in between.
With almost a decade's experience, Vicky was previously Editor of Delish UK, and Digital Food Editor of Good Housekeeping and she lives and breathes food content creation.
Outside of work, Vicky loves learning about wine, eating her way around the world, and hanging out with her dog Pickle.
