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Here is a Donut-Cannoli Hybrid Called the Donnoli

The world’s gone mash-up crazy. It all started with the originator, the sultan of swapped-up sweets, the Cronut. Then came croissant/bagels and, of course, doughnut/biscuits. What’s next in humanity’s mission to rebrand every single food item on Earth? Why, it’s the donut/cannoli, of course.

Frangelli’s Bakery in south Philadelphia recently unveiled the appropriately named Donnoli, which is exactly what it sounds like. It’s a fresh baked donut filled with gobs of ricotta-based cannoli cream and chocolate chips. The cream is thickened a bit using buttercream, so it won’t ooze all over your work shirt. The decadent treat is then topped with powdered sugar to give it that “just been to the county fair” look.

The Donnoli’s, which are baked sans holes, are also available in miniature form if you ever find yourself accidentally shrunken by your dimwitted parents.

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