hi everyone! Noob in the forum here, but a fairly experienced scratch home baker (about 7 years). \n\nRecently I decided to try a new thing for me, yeast donuts. I’ve been successful with cake donuts many times but I wanted to recreate Boston creme donuts at home. I found a few recipes online and followed the directions to the letter. I’ve worked with yeast many times baking bread and rolls, so I thought this might be familiar...\n\nHowever, each time I’ve baked these donuts after letting the dough rise twice (once for an hour and then 30-40 mins after cutting), they come out dense, and don’t rise nearly enough to be called donuts. I’d call them biscuits. :) They’re tasty! But they’re not donuts. \n\nAny seasoned bakers have any clue what I’m doing wrong here? When I knead the dough it’s with my stand mixer/dough hook, and when rolling/cutting I use oil to grease the work surface rather than additional flour. I appreciate any and all feedback and I’ve failed 4 times... But I’m gonna keep trying!! Thanks in advance everyone.