Does your heart skip a beat when you hear the words “Who wants waffles for breakfast?” Do you simultaneously have a hankering for doughnuts during the early hours of the day? We’ve got a special hybrid treat that’ll make your heart sing with joy. Say hello to the “wonut.” This crunchy and sweet goodie combines the waffle and doughnut into one tiny morsel of deliciousness. Yes, you read that right. Here’s how to make your very own.
What you need
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- 1 1/2 cups powdered sugar, sifted
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- Rainbow sprinkles
What you do
- Sift flour into a large bowl. Add baking powder and salt and give it a little stir.
- Into another bowl, beat together the egg yolks and sugar until creamy and pale yellow.
- It’s time for some whisking. Add the vanilla extract, melted butter, and milk and start stirring, Then, slowly add this mixture to the flour bowl until it’s blended.
- Add your egg whites into a a stand mixer and beat them until they form soft peaks. Now all you have to do is fold the egg whites into the waffle batter until they are perfectly mixed.
- It’s waffle time! Spray the waffle iron with nonstick cooking spray, and pour enough batter into the iron to cover the waffle grid.
- Cook the waffles for two to three minutes or until they are golden and cooked through.
- Next, heat 3 inches of oil in a heavy-bottomed dutch oven or electric deep fryer to 350ºF.
- Cut the waffles out into round discs using a 3-inch-round biscuit cutter, frying them for one minute on each side until golden brown.
- Take ’em out and place your almost-ready wonuts on a paper-towel-lined plate to drain off any oil.
- In a shallow bowl, mix together the powdered sugar, milk, and vanilla until smooth to make a glaze. Dip wonuts into the glaze to coat, then transfer to a wire rack.
- Garnish with sprinkles, and serve hot. Nom, nom, nom.