Glorious Wonuts

This weekend was rainy. Like ten plagues of Egypt rainy. Like seek higher ground, hunker down, and wear your tin foil hat rainy. However, I am sure if you are located in the this little slice of wetness called the Pacific Northwest you already knew that.

Did you know you can drink out of pineapples year round? THANK YOU, GLOBALIZATION!

And though the rain couldn’t stop me from having an excellent weekend filled with friendship and alcohol, I couldn’t help but feel trapped in my apartment late Sunday afternoon, wishing for something delicious. Enter, wonut.

If you aren’t full time internet like I am and haven’t spent the last two weeks dreaming of attempting to make the elusive wonut, let me enlighten thee.

Wonut
   noun
   1. A waffle fried like a doughnut and then dipped in icing
2. Heaven’s own creation
   other spellings: Woughnut, OMGHOW

Some genius in Chicago created these delightful little motherfuckers disguised as breakfast; as if I needed another reason to go to Chicago besides the tall, handsome men and historic football team. After extensive research that turned up diddly on the secret to recreating a wonut, I relied on my own doughnut and waffle know how to write the recipe myself. May I remind you, I was limited to the contents of my kitchen.

Batter:
– 1.75 cups all purpose flour
– 3 tablespoons sugar
– 1 teaspoon baking soda
– A pinch of salt
– 1 cup milk
– 2 tablespoons + 2 teaspoons oil
– 2 eggs

Because we want our wonuts to be fluffy and dense on the inside, you’ll want the dough to be slightly thicker than usual. Once the waffle iron is warmed up, you’ll want to put about a cup of batter in the waffle iron and cook it for half the time you normally would. Since every waffle iron has its own brand of painful high maintenance that we out up with because of the deliciousness it offers up, you’ll have to use your own discretion. While the iron is a heatin’, you’ll want to warm up about 2 cups of vegetable shortening in a sauce pan. Keep the oil on a low heat though, or you’ll end up with this:

My grandpa would have loved a waffle this burnt.

I suggest testing the heat by dropping a small piece of waffle into the oil. I warmed my oil on the “4” setting of my stove, but you should test the heat yourself as all stoves differ. I can’t give you an exact temperature because I am not the type of domestic that keeps things like thermometers and mixing spoons in my home.

Once all your waffles are made and the oil is the proper temperature drop one fourth of the waffle into the oil, let fry for 30 seconds on each side, and pull out with something besides your fingers. Preferably tongs….I used a knife because that’s all I had. SAFETY!

Let cool for a quick minute and then dip in your icing of choice. I made chocolate icing and maple icing. Both of these are super easy: 1 cup powdered sugar, 3 tablespoons milk, and then 3 tablespoons unsweetened cocoa powder or maple syrup respectively.

These are best enjoyed immediately, but were still good the next morning. Behold the best thing you may ever have in your mouth:

YUM YUM GIMME SOME! (I also say this whenever a man gets naked in front of me for the first time)

This took me less than 20 minutes and tasted amazing! I laughed, I cried, I laid on the floor to stop myself from having a panic attack over the deliciousness of something so simple. Please my friends, make these for your moms for mothers day (you know…because I can’t) and you’ll be their favorite child, I promise!

Anderson out.