Anyone can make a buttery, flaky croissant, like the fat golden crescents you find at the Publix Bakery. But not anyone can take that very same croissant and turn it into ... a doughnut. Sometimes the bakery counter's best-selling item is glazed after the raw croissant dough has been dropped like a fritter into the deep-fryer. Sometimes it's coated with cinnamon-sugar granules. Either way the new take is the best thing to happen to the traditional croissant since it made the leap over the big pond into the indulgent hands of American bakers.