Variations on Wonuts
Photo credit: Céline de Cérou
But what exactly are wonuts? They’re a treat that combines a waffle and a doughnut! It’s up to you to fill and decorate them however you fancy.
Ingredients
For
6
personnes
Biscuit dough:
- 190 g of flour
- 120 ml milk
- 100 g caster sugar
- 20 g Nyons olive oil PDO
- 1 egg
- 6 g baking powder
- ½ c. à café nutmeg
- ½ c. à café of cinnamon powder
- 1 pincée of salt
Filling:
- 100 g icing sugar
- 40 g Nyons olive oil PDO
- 50 g dark chocolate
- 50 g white chocolate
- Multicoloured vermicelli
- Pistachios
- Sliced almonds
Tip
Which olive oil should you choose for this dessert? We recommend an PDO olive oil from Nyons (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...
Instructions
How to make the biscuits:
- In a large bowl, mix together the sugar, baking powder, salt and nutmeg.
Add the eggs, milk and Nyons olive oil (PDO).
- Mix well.
- Gradually stir in the flour until the mixture is smooth and you have a thick, sticky dough.
- Preheat the waffle iron.
- Place the batter in the centre of each waffle.
- Cook for about 3 minutes until golden brown.
- Remove from the waffle iron and leave to cool on a wire rack.
- Fry in a frying pan with a little olive oil for 2 to 3 minutes. Set aside and leave to cool.
Preparing the fillings:
- Mix the icing sugar with a little water.
Melt the chocolates separately (in a bain-marie or in the microwave). Add 20g of olive oil to each melted chocolate. Mix thoroughly.
- Arrange the prepared toppings, vermicelli, crushed pistachios and flaked almonds in bowls.
- Dip each wonut either in the icing or in one of the chocolates, then in the sprinkles, pistachios or almonds.
Tip
Which olive oil should you choose for this dessert? We recommend an PDO olive oil from Nyons (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier variety, Grossane, Tanche...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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