good morning everyone just thought I’d reach out to members on this forum because I’m kind of in a bind. Long story short is when I left the Marine Corps my parents asked me to be the yeast donut maker for their donut shop since I had a little experience working in a small shop prior to the military. Anyways I underestimated just how hard mixing and rolling yeast donuts is. After frying the donuts sometimes come out too hard and have absorbed a lot of oil and other times they are great! I don’t have my mix consistency down and I have no clue how to correct it. I’m using a high tolerant donut mix by Dawn called Raised A. I believe my biggest problem is not knowing how the texture and feel of the dough should be once it’s done mixing. If anyone could help me I would truly appreciate it.