TODAY | April 28, 2013
>> what we got.
>> reporter: who hasn't craved a fresh doughnut? most people, of course, run to the story and buy one.
>> but lester and i wanted them even fresher.
>> time to make the doughnuts.
>> in the tradition of the classic tv ad of the '80s, which is how we ended up here -- dunkin ' brands university, just outside boston.
>> so the ideal final dough temperature 73 degrees.
>> reporter: she's serious. there is a science to making the perfect doughnut. dunkin ' donut franchise holders, corporate, regional managers spend weeks here in the classroom and the kitchen studying the art of the doughnut. the batter itself, this flour, that's the secret recipe ?
>> reporter: you've got to learn to mix the batter and place it just so.
>> ooh, the first one just popped up. it's like a baby. how does one begin to describe the taste of an old-fashioned doughnut -- fresh from the fryer? is it bad i had two? with 10,000 stores nationwide and still expanding, ensuring consistent quality is important to dunkin '. in fact, 600 people a year are run through this very course. is there ever anybody who doesn't pass the training? do you have to send somebody back through?
>> we do, yes. we have really high standards , and we -- it's not that frequent, because we've got great trainers.
>> reporter: patient ones, too. it turns out a lot of the work is by hand. if you're going to make serious dough in this business, you have to learn to work the dough.
>> lester ! just kidding.
>> reporter: wow, what a mess. making the doughnut is one thing. but adding those extra touches, quite another. take, for example, your jelly doughnut . a little sugar coating then --
>> make sure they're completely coated, press the button. again, you want to get the filling coming right down to the end.
>> not so hard.
>> reporter: she hit it twice.
>> i thought we were in this together.
>> reporter: you double-tapped. you're not supposed to have excess there, like what she did there, right? i'm not criticizing, mind you. finally, doughnut decorating. the icing, the sprinkles. and with a little imagination, a few combinations even the folks at dunkin ' haven't thought up yet, like erica's chocolate-coconut dough news.
>> lester , give this a try.
>> reporter: i don't know.
>> all right, let's try this again.
>> reporter: at dunkin ' u., there's a working store replica to practice your skills. how hard is it to make a good cup of coffee?
>> where it says milk, you'll put an "x" because it will have extra milk.
>> okay, not hard. but somehow it's the little things that getcha.
>> do milk, and do large.
>> oh! you did want that with cream, right? so the milk that you push is above the milk dispenser. it's funny how that works.
>> hi, can i help you?
>> reporter: now, back to that doughnut craving. i'd like a small coffee with cream and a chocolate-iced doughnut, please.
>> sure. anything else with that? drive on up, please.
>> reporter: less than an hour after class, amazingly, there i was at the drive-through with a new appreciation of what it takes to make the doughnuts.