This Downtown bakery calls this the Crullant, which means that it's baked instead of fried and glazed without a filling. So, while it takes some inspiration from Ansel's original, it's pretty different in terms of execution.

This Little Tokyo bakery was also one of the earlier entrants to the copycat game, with croissant dough rolled into a doughnut and then flavored with chocolate, strawberry, lemon cream, or just plain cream.

DK's Donuts in Santa Monica was pretty shameless about how they took the concept of the cronut, even naming their creation DKronut before getting a cease and desist from Dominique Ansel. Now they're called the DK Double-Decker O-Nut. Not as good of a name, but if you want to try something uber-fried and filled with cream, this might be a good place to start. The oil tends to be less clean than other places, but the toppings are pretty creative. Note, these are made every day, throughout the day.

This weekend-only special from this cupcakery makes something called a brioghnut, using brioche dough as a base and then deep frying the donut-shaped pastry before covering with sugar or topping with maple glaze and bacon. Arguably one of the better copycats out there.

This 24-hour Mid-City donut shop has very good ordinary donuts, but their "cronuts," which can be ordered and picked up within an hour or so, are pretty hefty and unrefined. But just out of the frier, it's hard to think of a better junk-food version of the knockoff. The simple custard one is the best.

This cheerful Atwater bakery calls their version their Cronot, making a plain version, cinnamon sugar, and a stuffed version with cream and fresh, organic strawberries. Only available on Fridays and Saturdays starting around 1 p.m.

These so-called croughnuts are pretty true to the original, with a combined dough of puff and croissant pastry that's then allowed to rise before going into the fryer. Generally put out around the mid-morning, they tend to sell out quickly.

The copycat here is downright shameless, with a similar lemon glaze and cream filling, but they're only $3 a pop. At this location, they normally start serving Kronuts (as they call them) from 12-3 p.m.

The Valley donut shop is making the doughssant, which cost $3 and come in varieties such as custard cream, Nutella glaze, or powdered sugar.