HARLEM — Step aside, cronut, here comes the bronut.
Moha Orchid, the baker known for putting Sriracha on doughnuts, has unveiled a new Brioche-inspired doughnut he calls the “bronut.”
Orchid unveiled his new creation, which is shaped like a doughnut-size ring but made with brioche dough, at Jolie Patisserie in 2453 Seventh Ave. in June.
“The difference I find is that it’s crunchy and flaky and it doesn’t really absorb as much oil,” he said.
Bronuts sell for $4 and come filled with butter cream and topped with raspberry jam. You can also get them with chocolate butter cream and apricot jam, Orchid said.
Orchid says he was inspired by the wildly popular cronut, which he refers to as “the other one.”
“Artists are supposed to be creative,” he said. “You can imitate a little bit but you have to create your own niche. That’s what I always try to do with food or pastries because people are attracted to new things.”
