I am have been baking bread a few years- enough to realize how much I have yet to learn, but I also see how far I've come. My 2 children LOVE home made bread, and Emily, who is 4 loves to roll dough more than play dough. We live in the south and the closest Krispy Kreme doughnut shop where they are made fresh is 2 hours away. I feel I have a pretty fair understandingof yeast dough, but I CANNOT seem to get doughnuts to work out. They are never those light puffy pillows of goodness that we can buy. I've tried more recipes than I can count, and have still not even gotten close. The texture is off, and also after the rise when they are already cut out and ready for the hot oil,when I pick them up they go flat. They do puff somewhat in the oil, but they never regain the smooth, round, "poof" they had before. Can anyone out there help? What am I doing wrong? Are doughnut doughs THAT much different from other yeast doughs? I would love any suggestions.