We all have that one co-worker who specializes in thinking outside of the box. Here at Fun 107, that person's name is Bobby Hollywood and as a new jock on the air, I need to start picking his brain a bit more.

On Tuesday morning, I walked into the station's kitchen area where random boxes of donuts normally show up out of the blue throughout the week, normally from Honey Dew, Dunkin', and Sunrise Bakery and Coffee Shops. Today, there were a couple of Dunkin' boxes with a dozen donuts in each.

"Ahh sweet, donuts!" Hollywood exclaimed as he reached for a strawberry frosted.

It was at that moment that I had realized I was witnessing a genius at work. As if time had suddenly slowed for a brief moment, I watched as Hollywood placed the already fresh donut inside of the kitchen's toaster oven and then shut the glass door to lock in the heat.

"Yeah man, have you never toasted a donut before?" Hollywood asked me. "At home, I set the oven to 350 degrees but the temperature must be a perfect 350 degrees before putting the donut in. Otherwise, it will ruin the process."

I mean, this guy had it down to a science and I just stood there with my jaw wide open beneath my face mask.

"Leave it in for three to five minutes, depending on the oven, but three is the magic number," Hollywood explained.

The smell of a hot and crisp donut seeped out into the kitchen corridor, enticing every passing nostril with the sweet aroma of a gooey donut. My only regret is not having one for myself, or even trying this unorthodox cooking experiment in the first place.

Gazelle/Townsquare Media
Gazelle/Townsquare Media

"Ah, the tasty bottom," Hollywood said to me over the adjacent walls of my cubicle. "That texture is what makes everything golden."

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