Transcript for Chef Hugh Mangum shares tips on how to make the best doughnuts
We're back now with "Open for business." You've seen chef Hugh Mangum on "Gma" before serving up terrific barbecue. These days he's gom cooking meats to making treats by opening up a thriving doughnut pop-up right in the middle of this pandemic. Take a look. Hey, I'm Hugh Mangum. Welcome to the rise doughnuts pop-up in Wilton, Connecticut. Reporter: It's safe to say that chef Hugh's doughnut shop is more than on the rise. It's just incredible. The community has supported us week in, week out and has grown, the lines get longer and it's just been a complete love fest. Reporter: Fritters, glazed, cream filled, the culinary creations enough to make your mouth water. The public lining up, selling out the tiny pop-up each day. We usually see chef Hugh not here, but here. When the pandemic hit, his barbecue business took a hit. But when his kids started making doughnuts during quarantine, chef Hugh got an idea. Kind of got my wheels turning, and my wife and I decided to make doughnuts as well, and 100 batches of doughnuts later a couple weeks later, we decided that we had some phenomenal doughnuts that we really wanted to share with people. Reporter: Sharing is indeed caring, and judging by the lines, it shows no signs of slowing down. I think part of it is like this special thing where people want to be the ones that discovered their favorite band. We're kind of right now their favorite band, and hopefully that stays that way for a very long time because we're super happy to be here. Full disclosure. Hugh, you're one of my favorite bands as well. I got a request from my kid yesterday, can we go to the doughnut shop on Sunday? So I'll see you tomorrow morning. Hugh is with us now. I'll see you tomorrow, Dan. The doughnut maestro himself, Hugh Mangum. Hugh, my colleagues and I are going to start eating some of your doughnuts fresh from your shop this morning. Janai told me if I didn't include her in the segment, she would cut me. I'm not sure what that means. So here I am. So we have some doughnuts here, but they still need the best part, the filling, so what's the secret to filling -- finishing these doughnuts? So I prepopped the holes for those you guys earlier this morning, so the main thing you want to do is find the hole in the doughnut. Take the bag you've got with the small tip. I've got this cool thing called a bismarck tip. You don't have that. So you got to be extra careful to get the bag in and you'll want to get as far as you can down and squeeze from the top of the pastry bag, not low. If you squeeze too low, it'll pop out the top. Squeeze it till your cup runneth over. I'm still squeezing. I'm already eating. Is there a problem with that? So good. Or you can just take a bite of the doughnut and squeeze the bag directly into your mouth. That's my technique. Oh, my god. This filling is like ice cream but not like it's good. Okay, so you're usually manning the fryer, but frying dough can be a little intimidating for the home chef, so what are some tips for all of us people trying to do this ourselves at home? I mean, just a couple of if you're going to fry hnuts at home, the main thing you want to do is have a pot that's high sided, and only go a couple inches up with oil, so essentially should be at two to three times the height of the oil so that you don't displace the heat and boil over and burn yourself or burn your house down. The other thing you want to do, it's kind of counterintuitive, but when you're dropping doughnuts into hot oil, you don't drop them from high up but close to the oil so they don't splash up and burn you. We fry our doughnuts at 350 degrees. That's what I recommend. Maybe a candy thermometer would be a great tool to have for that. Great, great tips. But I've got to ask you, rise is a family business. Do you enjoy and love working with the family with the kids? Yes, I've got all my kids and my wife are here. They're going to come into frame but so this has been the silver lining of the pandemic. For so many reasons for so many of us, for chefs, and it's been going strong even through the pandemic, but with my wife and kids, this has been the first time in almost 18 years I've gotten to spend a lot of time with them, so this whole thing was born out of Henry and Quinn making doughnuts and we get to spend every weekend together now and twruflfully, my wife, Laura, she's the brains behind this whole thing. No question about it. Hugh, thank you so much. Thank you to all the mangums. If you're near Wilton, Connecticut, swing by rise on Friday nights from 6 to 8 and weekends 8:00 A.M. To 2:00 P.M. Until they sell out. And they sell out and the place closes. It's brutal. So it's good to have a friend who makes the doughnuts.
This transcript has been automatically generated and may not be 100% accurate.