Baking lovers and homebakers often ask, “Why do my donuts shrink or deflate after frying?” Even though they look perfect in the pan with a nice white ring once they cool, they collapse.

To keep your donuts fluffy, soft, and perfectly round, it’s important to understand the common causes and how to prevent them. Let’s dive into the tips below.

1. Avoid Overproofing

One of the main reasons donuts deflate is overproofing. When dough is left to ferment too long, excess air develops inside, and the gluten structure becomes too weak to support the rise during frying. As a result, donuts collapse after cooking.

Proofing Tips:

• In a cool/air-conditioned room: proof for 40–60 minutes.
• In a warm room: proof for 30 minutes only.
• Check if the dough has doubled in size, has visible strands, and springs back slowly when pressed.
• Use a proofer for more controlled temperature and humidity.
• Signs of overproofing: a strong sour smell and dough that feels slow to bounce back when touched.

2. The Role of Salt in the Dough

Never underestimate salt in your dough! Beyond flavor, salt strengthens the gluten structure, helping the dough stay firm after frying. Strong gluten prevents donuts from collapsing and keeps their texture light yet sturdy.

3. Watch the Oil Temperature

Oil temperature plays a huge role in donut quality. If the oil is not hot enough, donuts absorb excess oil, become heavy and greasy, and deflate easily.

Frying Tips:

• Heat oil to 160°C (320°F) before frying.
• Preheat thoroughly before adding dough.
• Avoid overcrowding the pan to keep oil temperature stable.

By paying attention to these three key factors, proofing, salt, and oil temperature, you can achieve donuts that stay fluffy and round, have a light & soft texture, and look great even after cooling. Perfect for home enjoyment, a selling idea, or a bakery business! For more baking tips and donut-making tutorials, check out Elmer Chocolate Official Channel, Elmer Lovers!