That is indeed filled with cream. Photo via Lost Lake's Facebook page.

Ba Bar’s croughnuts may be on hiatus, but the mania surrounding New York’s famed croissant-doughnut hybrid continues. Now three more Seattle-area spots are offering a cronut-type pastry. The originator, pastry chef Dominique Ansel, has trademarked the name, forcing imitators to come up with alternative names and spellings that are at best a source of hilarity, at worst a wordsmithing annoyance for anyone writing about these suckers. 

Meander’s Kitchen, Frost Doughnuts, and Lost Lake and the Five Point have taken to Facebook with details of their own creations. 

Meander’s Kitchen
Miranda Krone, proprietor of this delightfully offbeat White Center restaurant, is rolling out her version tomorrow, September 26, after much tinkering. The final result involves bourbon caramel sauce, and she reports via Facebook, “it turns out that a Bavarian Pastry Cream filling is absolutely essential for maximum deliciousness." The only problem—she needs a name that will save her from cronut trademark purgatory. She’s offering a $50 gift certificate to the best name posted on the Facebook thread. Though it will be hard to top the suggestion of “Krone’s nuts.” 

Lost Lake and the 5 Point Cafe
The Belltown legend and its oft-packed new diner sibling on Capitol Hill are calling their version “cro-doughs,” which conjures up pleasing images of Homer Simpson. Each week will bring a new flavor of cro-dough with various fillings and toppings—this week’s is cream-filled and strawberry-glazed. And they’ll always be rolled in sugar. Cro-doughs hit the menu today; look for limited, freshly fried quantities to be unleashed daily at 8am. And a h/t to Eater Seattle on this intel. 

Frost Doughnuts
Mill Creek, you have been holding out on me. The pilgrimage-worthy doughnut shop recently rolled out an autumnal trio of "froissants." These rounds of laminated dough are available every day, though tend to sell out by 1pm. Right now the three flavors are pumpkin creme, cinnamon-sugar, and a plain glazed version. The first one is seasonal, filled with pumpkin whipped cream, and drizzled with an impressive three varieties of icing: cinnamon and sugar, almond, and maple cream. The other two varieties should be menu stalwarts and don't have a creamy filling, letting the flaky, glazed action speak for itself.  Major thanks to Kalyn and Ethan for notifying me on this. It takes a village, people. 

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