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This recipe is the first part of a recipe development series.. Texture: Found that the dough&#39;s thickness as well as ring cutter size is very important to making a relativity round doughnut. Using a cutter thicker than 3 cm for dough rolled to a thickness of 10 mm will result in coin looking doughnut. Would like the doughnut to be even more tender.Flavor: Sweetness level is right where is should be. Not into having the egg flavor in the doughnut, resembles more of a cake. Could use more salt.Other thoughts: As good as ones tried at local stores but will try adding 1% diastatic malt powder to make them even more tender.