Hey fellow Tastebuds (taken from house of carbs podcast) I've been making yeast doughnuts for a while now, my flavours are on point and I have my client list growing very fast. However I'm not satisfied with my finished product yet and I've been racking my brain over an issue which I hope you guys could help with. Sponginess/springiness - My dough is a bit dense/heavy after I let it cool. I've adjusted my recipe and added some water, and extra eggs and I believe the water will add steam when cooking which will rise the donuts and the eggs will add structure to the gluten. I changed this up yesterday and it did make the doughnuts much lighter.. however.. the next day (10 hours later) they were still a bit denser than I had hoped. I bit into the doughnut and the dough didn't bounce back as I had hoped. it stayed closed for a bit and slowly bounced back. The gluten strands didn't look like they were fully formed. Any ideas? Cheers!