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What happens when you deep-fry a waffle? Introducing the Wonut

Wonut

First there was the Cronut.

Then came the Crookie, a terrifyingly delicious hybrid that involved baking Double Stuf Oreos into a croissant. The Doughscuit followed, which married the fancy-ass flaky texture of a biscuit with the greasy, er, casualness of the doughnut.

And now, just when our pants are (kind of) starting to fit again, a Chicago café has unleashed a new beast: the Wonut.

What, praytell, is a Wonut?

In short: Everything you ever dreamed of, hoped for and straight-up lusted over your entire life.

It's sweet and fluffy with a 'hand-me-a-napkin' kinda greasy coating. Sprinkles. Frosting. Breakfast and dessert. Warm summer nights. Your first kiss.

It's a waffle. And a doughnut. It's good.

The purveyors of such a fine product, Waffles Café, have been selling their gourmet waffles for some time now. Recently, they decided to up their waffle game by deep-frying the breakfast treat in sizzling hot vegetable shortening (because why not?), followed by a bath in either a sugar, maple, marshmallow or chocolate glaze and a final kiss of sprinkles, shaved chocolate or chopped nuts.

The café's Wonut offerings will rotate, and the pastry geniuses are always coming up with new concoctions.

Mexican chocolate with candied orange peel, anyone?

Or how about a green tea Wonut with pistachios and ginger?

Is it just us, or has the Windy City never looked so good?

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