Why Do Donuts Get Hard?

Microwaving Tips: Donuts can quickly turn hard if microwaved too long. The soft dough overcooks and becomes a solid mass. Frying at too low heat makes greasy doughnuts with tough crusts.
Storage Recommendations: Place cooled donuts in a sealed container or bag to prevent drying and hardness. Cake donuts keep longer than yeast raised donuts due to texture and crumb. Store cream filled donuts in the fridge and enjoy fresh. Dust leftover donuts with confectioner’s sugar for extra sweetness.

Key Ingredients: Various toppings like sugar, chocolate, and maple glazing are used. Doughnuts also include water, leavening, eggs, milk, sugar, oil, shortening, and flavors. All-purpose flour works better than bread flour for doughnuts. Proofing box temperature should be 90 degrees Fahrenheit with 70 percent humidity.
Donut Fillings: Donuts filled with cream or jelly have unexpectedly hot fillings. Overhandling dough causes homemade donuts to be hard. Improperly proofed dough leads to dense, chewy donuts.

Storage Tips: Store in airtight containers to keep fresh for 1-2 days, refrigerate cream filled donuts. Freeze tightly wrapped donuts for longer storage. Let foil or plastic-wrapped frozen donuts thaw before serving. Avoid freezing doughnuts. Maintain oil temperature at 350‒360°F while frying for best results.
General Tips: Donuts are a popular sweet treat best enjoyed warm and fresh. Airtight storage prolongs freshness. Celebrations are better with donuts around. Keep refrigerated Bavarian cream donuts.

Frying and Handling: Frying at too low a temperature causes greasy doughnuts with a tough crust. Overhandling dough makes homemade donuts tough. Storing donuts properly in sealed containers mitigates toughness.
Other Factors: Microwaving stale donuts in short bursts softens them. Proper proofing and flour choice impact donut texture. Donuts filled with cream or jelly may surprise with hot fillings. Canada has the most doughnut shops per capita.