Krispy Kreme Japan follows the recently popular trend of combing donuts with other pastries in their upcoming limited-time offerings, the Waffnuts and Chounuts.
The Waffnuts is a combination of a Belgian waffle and a donut, although it's unclear whether it's simply a waffle-shaped donut or a donut made with waffle batter. It's selling point is that it's supposed to have a light, crispy texture.
The Waffnuts will come in three different flavors, each with a price tag of 240 Yen (~$1.92 US) a pop.
The Waffnuts Strawberry features the waffle-donut with strawberry frosting and bits of freeze-dried strawberries for a sweet and sour flavor.
For those who want a richer taste, the Waffnuts Almond coats the same waffle-donut with a frosting made with almond paste that is then decorated with a dark chocolate drizzle and salted almonds.
And finally, the Waffnuts Uji Matcha features matcha in both the waffle-donut dough and frosting for a stronger green tea flavor. It's finished with a white chocolate drizzle and chocolate cereal flakes. The matcha used in this particular Waffnuts hails from the Uji region, supposedly the area that produces the finest matcha in all of Japan.
The Chounuts is a donut made with choux pastry, which is the batter used to make cream puffs and French cruller donuts (of which the Chounuts bear a striking resemblance), among other things. To emphasize the cross-over between cream puff and donut, each Chounut is sliced in half and sandwiches a cream filling.
The Chounuts will come in two different varieties with a retail price of 210 Yen (~$1.68) each.
The Chounuts Double Caramel comes filled with both caramel cream and a salted caramel sauce. The top of the donut sandwich is drizzled in dark chocolate to offset the sweetness.
For a more refreshing flavor profile, the Chounuts Lemon Cheese comes filled with cream cheese infused with lemon rind, then topped with a white chocolate drizzle.
Krispy Kreme's limited-time Waffnuts and Chounuts are slated to launch on June 10, 2015 and be around until July 21, 2015.
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