Temperature control is everything:
Yeast liquid: 38-40°C (too hot kills yeast, too cold won’t activate)
Proofing environment: 27-30°C (warm but not hot)
Frying fat: 175-180°C (use a thermometer!)
Proofing patience:
Under-proofed = dense, heavy doughnuts
Over-proofed = doughnuts collapse when fried
Perfect = soft, pillowy, light interior
Timing:
These MUST be eaten fresh and warm
As they cool, the sugar dissolves, the jam cools, and the magic fades
Make them when you’re ready to eat them