Endgrain

"We just want the lightest, airiest doughnut, crispy on the outside and not greasy," Enoch said. "The fat ratio inside the doughnut combats the grease on the outside. They are fatty and good, but it's like yummy butter instead of fryer oil. They don't absorb it as much."

( Hilary Higgins/RedEye / May 23, 2013 )

"We just want the lightest, airiest doughnut, crispy on the outside and not greasy," Enoch said. "The fat ratio inside the doughnut combats the grease on the outside. They are fatty and good, but it's like yummy butter instead of fryer oil. They don't absorb it as much."

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