THE man behind Warrington's most popular doughnut chain has given his advice on the do's and don'ts of the ringed desserts.
Duncan and Samantha McGreggor launched Planet Doughnut six years ago, and have stores in Warrington, Widnes, and St Helens to name but a few.
Now, Duncan has shared his advice on what makes and breaks a good doughnut, seeing as it is National Doughnut Week.
He says the key thing is to ensure that your doughnut is fried, not baked.
Duncan said: "The perfect doughnut is crisp on the outside and fluffy on the inside - you want a golden brown exterior and pillowy soft interior.
"The best way to get that, in our opinion, is to fry, not bake.
"Think of the nostalgia of those hot bags of sugar-covered ring doughnuts you get at the seaside - it’s that out-of-the-fryer freshness that makes them a firm favourite.
"The same goes for our doughnuts which are fried, decorated and in stores just hours later meaning that you’re getting them at their freshest.”
Practising what he preaches, Duncan's store in Warrington does just that - having moved into its new premises in the Old Marketplace back in November, it has been a hit with anyone looking for a sweet treat.
Continuing with his advice for the perfect doughnut, Duncan said: "Using the best quality ingredients means that a simple glazed ring doughnut is just as delicious as something filled to the brim with something delicious and piled high with decorations, so really, if the quality is top-notch, there’s no right or wrong when it comes to flavours.
“All I'd say is that the age-old advice really does ring true - if you’re tucking into something jammy, always start from the side with the hole if you don’t want to risk a laundry nightmare later on."
One doughnut-related sticking point for Duncan is whether to dunk the fried delicacies into a hot drink.
He said: "Dunking is for biscuits, not for doughnuts.
"If you need to dunk your doughnut it probably means it’s started to dry out and is past its best."
Planet Doughnut can be found in the Old Marketplace.
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