ATLANTA -- Two weeks after coming up with a recipe to combine croissants and doughnuts, chef Maggie Sweeney sold out the first full batch of what she calls "doughssants."
"They're time-consuming and kind of laborious, but the product's really awesome," Sweeney told 11Alive's Jennifer Leslie.
Sweeney created the doughssant at the request of a customer, who heard about the "cronut" craze in New York City.
Cronuts were created by chef Dominique Ansel, who makes only 200 a day. Ansel's customers start lining up hours before the shop opens. There's a limit of two cronuts per customer, and they cost $5 each.