THE ‘cownut’ is the latest advance in humanity’s quest for doughnut variants.
By combining bovine and dough DNA, scientists have created a quadruped with a sweet beige hide that has a thick layer of warm custard beneath the surface.
Geneticist Dr Tom Booker explained: “It’s one of the key questions occupying humanity’s greatest minds – how can we keep the doughnut interesting?
“‘Cronuts’, ‘doughssants’ and ‘duffins’ are all very well but they’re really just variants on the ‘sticky beige disc’ format.
“The cownut however is a completely new species that offers untried flavour experiences.
“First bite dough, second bite custard, third bite meat.
“It looks and behaves just like a normal cow, apart from being sticky to the touch and having a sweet odour.”
Dr Booker hopes the cownut will allow people in remote parts of the world, where bakeries may be unviable, to experience a sugary treat.
He added: “You need to taste cownut veal. That succulent meat combined with the sweet, sticky flesh. Wow.
“Perhaps it’s time they introduced a Nobel prize for baking.”