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These doughnuts taste much closer to what I dreamt of when I started this project.Flavor: Sugar level was right where I like it, not overly sweet. I feel that a good doughnut should have a neutral flavor, directing attention to texture and icing.Texture: Super fluffy and had a large bubble structure. When they came out of the fryer they were light and had a crispy exterior. After they sat for an extended period of time, they softened up on the outside, resembling a little pillow. They also developed a slight chew to them, very slight.Color: The color developed quickly when fried. It&#39;s very important to keep the fryer between 350–360 °F if your looking for that iconic tan doughnut color.Goals for V11: I&#39;ve found that it may no longer be necessary to ferment the dough the first time because bread machine yeast is more responsive than dry active yeast. Bread machine yeast is more finely ground than dry active yeast, causing the yeast to dissolve into the dough more quickly, and thus developing more carbon dioxide. Since it has a finer texture there is also no need to hydrate it in water before mixing. Next I would like to see how the bubble structure differs without the first fermentation.