The 2013 success of the “cronut” (croissant + doughnut) inspired many knockoffs. Urban Taco (in Dallas and other Texas cities) introduced the “churrnut” (churro + doughnut) in August and September 2013. Urban Taco wrote on Twitter on August 16, 2013:
“Cronuts, ramen burger, whats next? Maybe we should hybrid something…any suggestions? Ha. Tbh i did think bout a churro doughnut #churrnut”
The “churrnut” is like a churro (with cinnamon and sugar on the outside) in a circular shape (like a doughnut). Chocolate abuelita and caramel sauce is place on top of it, and it’s filled with cajeta (goat milk and sugar).
Cronuts, ramen burger, whats next? Maybe we should hybrid something…any suggestions? Ha. Tbh i did think bout a churro doughnut #churrnut
3:08 PM - 16 Aug 13
Get excited - The #HolyMoleBrew from @deepellumbrewco and the #churrnut are coming to U at #tacos&beer Oct. 2. Tics @ http://www.tacosandbeer.eventbrite.com
1:25 PM - 26 Sep 13
D (Dallas, TX) magazine—Side Dish
Forget Cronuts! Dallas, We Have the Churrnut.
Posted on October 1st, 2013 9:35am by Carol Shih
Apparently, I’m not the only one who’s been thinking about them. Markus Pineyro, owner of Urban Taco, says he was inspired by the croissant-donut-hybrid and spent many a night churning a new idea in his brain. After countless hours, he came up with the churrnut. It’s a churro + donut.
Yes, friends. This is real. You’re not just dreaming. Pinch yourself if you don’t believe me.
Here’s what makes a churrnut a churrnut:
. Churro-like, crusty exterior with cinnamon and sugar.
. Chocolate abuelita and caramel sauce drizzled on top
. Soft, doughy inside with a house-made cajeta filling (Cajeta is a goat milk and sugar combination. Pineyro describes it “like a Mexican caramel” that’s similar to dulce de leche.)
Tuesday, October 1, 2013, by Raphael Brion
NOT CRONUTS WIRE Out of Dallas, here comes the latest Cronut-inspired pastry creation, the churrnut. Created by Markus Pineyro, the owner of Urban Taco, it fuses churros with donuts. According to D Mag, it has a “churro-like, crusty exterior with cinnamon and sugar” with a “soft, doughy inside with a house-made cajeta filling.” Also: “chocolate abuelita and caramel sauce drizzled on top.” [D Mag]