Fonuts: Better Than Doughnuts?

West Hollywood - There are all sorts of doughnuts... raised donuts, cake donuts, jelly donuts, donut holes... but have you ever heard of the fonut?

FOX 11's Susan Hirasuna has the explanation in the video report.

Story Script:

Fonuts are a lot like what you would think... except for the fact that they're a lot healthier than your typical donuts.

Waylynn Lucas figured out how to make doughnuts in the oven... no deep-fryers involved.

WAYLYNN LUCAS/FONUTS PASTRY CHEF
Use a combination steam, wet heat and dry... airy deep-frying wtihout having to deep-fry.

That's not all, though. All of the ingredients are similar to ones she used as a pastry chef at such high-end restaurants as Patina and Jose Andres Bazaar.

She and partner Nancy Truman made it their goal to make the fonut as delicious as the fried version.

WAYLYNN LUCAS/FONUTS PASTRY CHEF
Literally, we would drive around with one of my fonuts and four different donut shops and take one bite of a real donut and one bite of a fonut. Compare and contrast... tweaking five gram increments to make sure it's ok. It all started with the chocolate banana wheat and gluten-free donut.

The fonut started as a whole loaf of what Nancy called "banancy bread."

NANCY TRUMAN/FONUTS PASTRY CHEF
I thought, "Who's going to buy an entire loaf of bread from me? They don't even know me. I'm going to put some in a donut pan and sell it for two bucks. I'll still be able to sell it if somebody doesn't want to commit to a loaf.'

From one donut flavor to a baker's dozen.

Fonuts is still waiting for the permits to open its doors.

To find out when you can finally get your fonut, follow Susan Hirasuna - @SeeSusansSecret on Twitter.