Forage’s Crowe-Gnut is a big shaggy beast of a croissant-doughnut, with layers that shatter and luscious pastry cream. (Betty Hallock / Los Angeles Times)
Confexion’s brioughnut is a tender brioche-doughnut hybrid, the best of which is topped with salted caramel. It’s melt-in-your-mouth good. (Betty Hallock / Los Angeles Times)
Semi Sweet Bakery’s crullant is baked, not fried, but the bruleed crullant achieves all its crispiness from its twice-caramelized topping of sugar. (Betty Hallock / Los Angeles Times)
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German pastry chef Hans Rockenwagner’s Cro-Dough is well executed, with high layers and delicious filling. Pictured is the chocolate-hazelnut Cro-Dough. (Betty Hallock / Los Angeles Times)
Frances Bakery in Little Tokyo fries to order when possible; its croissant-doughnut hits the right notes but can be a little greasy. (Betty Hallock / Los Angeles Times)
California Donuts’ plain sugar-dusted croissant-donut with no filling is layered and fluffy. (Betty Hallock / Los Angeles Times)
