Donuts are a classic snack loved across generations. Their appeal lies in their soft, fluffy, and perfectly risen texture. But who would’ve thought that those soft donuts can turn tough after sitting for a while? What causes this? This article will explore the various reasons why donuts turn hard after cooling down, along with tips to help you still enjoy soft donuts even when they’re no longer warm. 

Reasons Why Donuts Turn Hard After Cooling 

Here are some common causes behind why donuts turn hard after cooling down:

1. Using the Wrong Type of Flour

The type of flour greatly affects the final texture of your donuts. High-protein flour (bread flour) is commonly used for bread because it results in a chewy texture. But when it comes to donuts, this type of flour can actually make them tough once cooled. 

For soft donuts, use medium-protein (all-purpose) or low-protein flour (cake flour). The lower gluten content helps maintain the donut’s softness for longer.

2. Inaccurate Measurements

Measuring ingredients without precision can have a big impact. For instance, using too much flour or too little liquid can make the dough dry, hard, and less fluffy. 

Always use a digital scale and follow recipe measurements exactly. Also, pay attention to liquid temperatures, especially when working with yeast. If the liquid is too hot, it can kill the yeast and prevent the dough from rising.

3. Improper Fermentation

Fermentation is key to light, airy donuts. If this process is disrupted, such as by inactive yeast or too short a rising time, the donuts can turn out dense and heavy. 

Make sure your yeast is still active by mixing it with warm water and a bit of sugar. If it foams within 5–10 minutes, it’s ready to use. Let the dough rise for 1–2 hours until it doubles in size.

4. Incorrect Frying Technique

The oil temperature when frying affects both the inside and outside of your donut. If it’s too hot, the outside will burn while the inside stays raw. If it’s too cold, the donut will absorb too much oil and become heavy. 

Ideally, fry your donuts at 170–190°C. Use an oil thermometer and fry each side for 2–3 minutes until they’re golden brown.

5. Improper Storage

Leaving donuts out in the open air will dry them out quickly. On the other hand, storing them in the fridge actually speeds up hardening because the cold causes starch crystallization. 

Store donuts in an airtight container at room temperature if you plan to eat them soon. For longer storage, freeze the donuts and reheat them when you’re ready to enjoy. 

Read More: Not the Same! Here Are the Differences Between Glutinous Rice Flour and Rice Flour

Extra Tips to Keep Donuts Soft 

So your homemade donuts don’t turn hard, here are a few more tips to help them stay soft: 

Add Mashed Potatoes 

Adding mashed potatoes to the dough can result in a softer, moister donut, even after it cools down. 

Use Shortening 

Shortening or white butter contains a high fat content and remains stable at high temperatures, which helps make the donuts tender and less prone to hardening. 

Don’t Over-Knead the Dough 

Over-kneading activates too much gluten, which makes donuts chewy or tough. Just knead the dough enough until it’s smooth and elastic. 

Make Your Donuts More Diet-Friendly with FiberCreme! 

Now that you know the common reasons why donuts become hard after cooling, and how to prevent it, how about making your donuts a bit more diet-friendly? 

Here’s a tip from Minchef: add FiberCreme to your dough! This versatile powder can be used as a dairy milk substitute, making your donuts higher in fiber, still creamy, and lactose-free. So if you’re lactose intolerant and usually hesitant to indulge in donuts, now you can totally make your own. 

Let’s explore soft and healthier donut recipes with FiberCreme! Find more creative inspiration on Instagram @FiberCreme_TV or the Ellenka YouTube channel now!