The cronut has launched a thousand rip-offs (or, er, tributes) since it hit the scene, and some of those versions definitely deserve to exist more than others. One of the most spectacular newcomers is the 100 Layer Donut, currently on offer at Five Daughters Bakery in Franklin, Tennessee (about 20 miles from Nashville). The bakery's website describes the donut in tempting, albeit very strange, terms: "It's like America and France made slow sweet love and had a pastry baby."
Owner and baker Isaac Meek has admitted that his 100 Layer Donut owes its concept to the cronut, the croissant-donut hybrid that's been drawing daily lines for the past three years at Dominique Ansel Bakery in New York City, where he and his wife Stephanie lived before moving to Nashville and having the five daughters that inspired their bakery's name.
Like Ansel's creation, the 100 Layer Donut also takes three days to make, a process that involves rolling and "laminating" layers of dough with chilled butter, and letting them rest for hours in the refrigerator before throwing the donuts into hot oil for deep frying. Unlike cronuts, Five Daughters's 100 Layer Donuts are available in multiple flavors at a time — which might include double espresso, turtle and maple cardamom.
Meek told the Williamson Herald that baking is an antidote to his formerly stressful job as an accountant in corporate America, though the two career paths have something in common: "For me, baking and math go hand-in-hand. All recipes are basically a math formula, and I have a knack for sensing what’s missing in the formula."
As for the formula for getting your hands on some 100 Layer Donuts if you're in Nashville, there's currently less of a danger that they'll sell out on the daily as they do in Manhattan. But to be safe, Five Daughters has thoughtfully installed a live donutcam so you can check out the situation before heading to one of their two shops.
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