The Bailey's Dough'sant: By any other name is just as sweet
A fresh batch of Dough'sants from the oven at Bailey's won't last until lunch. Bakery Manager Ginny Wagner started her latest batch the night before. She rolled croissant dough over donut, folded it, rolled it again, let it proof or rise, and deep fried the final product. And for the finishing touches, she glazed the warm pastries and filled half with homemade vanilla pastry cream.