Don't call it a doughnut

Tuesday, 12 Aug 2014 | 11:00 AM ET

Waylynn Lucas, of CNBC's "Restaurant Startup" is also the co-owner and pastry chef of Fonuts bakery in Los Angeles, which specializes in doughnuts, which are boiled or baked, but never fried. Lucas takes us into her bakery and tells us how she created this new twist on a beloved classic.