California’s ‘Milky Bun’ may be the new cronut
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Cronuts are so last year. Meet the new "Milky Bun," a classic filled donut packed tight with ice cream.
The decadent pastry-ice cream hybrid comes from the minds of two fashion industry veterans, Andy Nguyen, the CEO of IM King, and Scott Nghiem, the owner of Thorocraft footwear.
Their Orange County-based ice cream shop, called Afters, held its grand opening this past weekend and dished out what has been called the "Jelly Donut Killer."
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On the wall of the shop offer step-by-step instructions on how to order and create a "Milky Bun." First you select the "cream", which includes some wacky flavors like milk-and-cereal, chunky Cookie Monster and jasmine tea. Then servers "fill" the donut and "seal" it with a waffle-iron like press. The final step requires you to "eat."
Sounds like one heck of a delicious four-step process.
Here's a few shots of the "Milky Bun" in all its gooey glory: