Bakers Journal

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The Wonut comes to Canada


September 25, 2014
By Bakers Journal
wonut

Sept. 25, 2014, Mississauga, Ont. – A waffle-doughnut hybrid out of Chicago will hold court at Canada’s
Baking and Sweets Show this weekend.

 wonut

Sept. 25, 2014, Mississauga, Ont. – A waffle-doughnut hybrid out of Chicago will hold court at Canada’s
Baking and Sweets Show this weekend.

Its creator, Kevin Thilborger of the Waffles Cafe in Chicago, will present the delicacy at the show on Friday, Sept. 26. 

The Wonut was designed with the commuter in mind, as a
doughnut hybrid breakfast food, said show organizers in a press release. The Wonut starts when a
thickened variation on waffle batter, which comes in vanilla,
chocolate or red velvet, is poured onto a waffle iron. The heat from the
red-hot iron gives the Wonut a crispier crust, different from that of a
doughnut.

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The cooked results are a
happy medium between waffle and doughnut: crispy and
waffle-shaped on the outside, cake-like and fluffy on the
inside. From there, the Wonuts are deep-fried in vegetable
shortening and dipped in a sugar, marshmallow, maple or
chocolate glaze. They are then finished with such toppings as rainbow sprinkles, chocolate curls, and candied orange peel.

The product has created a buzz after appearing on various food blogs, CBS, ABC, Fox, NBC, UK Daily News and Huffington Post.

The Baking and Sweets Show takes place at the Toronto Congress
Centre from Sept. 26-28.