Mastering the perfect fluffy, soft and airy donut texture: how we help you get it right

Consumer expectations for donuts continue to emphasize texture. They look for fluffy, soft, moist, and airy donuts that deliver a satisfying, indulgent bite.

According to our global Taste Tomorrow research, 72% of consumers enjoy exploring new textures, and nearly half say that texture influences their purchase more than ingredients (a figure that rises to 68% among millennials)¹.

For manufacturers, this means delivering on texture with precision, despite challenges related to process, ingredients, scale, and equipment. As Lory Quignon, R&D Manager at Puratos, explains: “Indulgence today means a short bite and melting mouthfeel, not chewiness or density.” In many bakeries, there’s still more emphasis on fillings and decorations than on the dough itself, which is often treated as a neutral carrier. Yet the dough plays a critical role in overall quality and is key to staying competitive in a cost-sensitive donut market.

With deep technical expertise and a flexible portfolio of donut mixes, improvers, and fillings, we share our top tips to help you create donuts that meet current expectations, and perform consistently at every stage of production.

Texture is heavily influenced by formulation and leavening methods. Here’s how the two main donut types compare:

While there are different types of donuts, this article looks at yeast donuts and how to optimize their texture.

Texture is more than a quality marker, it’s a competitive edge. But, what texture should a donut be? At Puratos, we define it by using five core sensory attributes: softness, moistness, short bite, melting sensation, and a clean finish without excessive greasiness.

Each texture attribute has a physical, tactile, and visual cue:

• Softness: Easily compressed when pressed with fingers or bitten
• Moistness: A fresh, hydrated feel in the mouth, without stickiness
• Short bite: Breaks cleanly without much chewing
• Melting: Dissolves smoothly in the mouth with minimal resistance

These characteristics are assessed through internal sensory panel testing at Puratos, supported by analysis using texture analyzers to guide product quality and development.

Read more: Why texture is important in food

Achieving consistently great donut texture at scale is no easy task. While consumers crave soft, airy donuts that look delicious, manufacturers must navigate technical hurdles.

Frying plays a crucial role in shaping donut texture by controlling fat absorption, enough fat for a satisfying bite, but not so much that it feels heavy or greasy. Managing oil temperature and frying time is essential to achieve that balance.

Physical flaws such as blistering, capping, cracking, or collapsing are also signs of poor texture and process control. These visual defects often stem from issues in formulation or inconsistencies in frying and can be prevented with the right combination of ingredient functionality and process optimization.

As Lory Quignon, R&D Manager at Puratos, explains: “If you fry for too long, at too low a temperature, the donut absorbs excessive fat. This results in collapse and a greasy softness rather than the desired structure”. Overproofing or high humidity during proofing can also lead to leathery crusts and oil-heavy results.

Freshness fades fast in donuts. As amylase activity drops, moisture is lost and crumb firmness increases. While fillings like Cremfil Ultim can reduce hardness by up to 50% after 8 weeks in long shelf-life soft goods, yeast-raised donuts typically remain at their best for just 3-5 days, even with freshness-enhancing enzymes.

Different production methods can influence donut texture, through their effect on fat absorption. For example, extrusion can lead to higher fat uptake and a shorter bite, while dividing and rounding both result in less fat absorption. Sheeting sits in between. As Lory Quignon notes, “Our job is to fully understand the customer’s process and equipment to propose adapted solutions for consistent results.”

High humidity during proofing or overly soft doughs can cause fat migration, leading to greasy, soggy textures. You end up with a greasy donut, the liquid fat travels through the dough. Using harder fats can help protect both mouthfeel and visual appeal. The choice of shortening is crucial: solid fats like tallow or high oleic soybean oil reduce surface oiliness and improve structure³.

Finally, texture faults often appear in the form of capping, cracking, blistering or collapsing.

• Blistering: thin, greasy bubbles on the surface (often at the bottom or the sides)
• Cracking or capping: crust separation, air pockets, or visible cracks
• Fat ring: oily edges inside or outside the donut, indicating high fat absorption
• Collapsing: structural weakness, especially around the white ring

These defects not only affect the eating experience but also diminish the perceived quality of the product, a crucial factor for artisan and premium bakery offerings.

From smart donut mixes to enzyme systems, we’ll help you reliably improve donut texture at any scale.

Exceptional donut texture starts with understanding ingredient functionality. At Puratos, we leverage enzymes, emulsifiers, and flours to optimise every stage of production, from mixing to frying to storage.

• Amylases are essential to maintain softness and delay staling. Puratos uses over 10 targeted amylases in our freshness systems
• Proteases, like our Yellowstone enzyme, reduce resistance, contributing to a shorter bite
• Other enzymes (including lipase, oxidase, and xylanase) improve dough tolerance and ensure structural balance
• Soy flour offers dual benefits: it reduces fat absorption during frying and improves moisture retention, helping prevent dry donuts
• Targeted enzymes such as Intens Melting, Intens Freshness, and Intens Short Bite allow fine-tuning of softness, shelf life, and bite quality depending on product goals

Together, these work to develop a dough that’s elastic yet extensible, adaptable for extrusion, sheeting, or hand-formed production methods.

Our latest innovation, Soft’r Melting Fried, was specifically developed for yeast-raised donuts. It delivers a unique combination of short bite, moistness, and softness, offering an indulgent, premium experience. Proven through sensory testing, this technology enhances overall donut texture while reducing gumminess and chewiness, challenges often reported in mass production.

"Melting Fried brings donut texture to the next level. Soft, short, and fresh, every time.”

From production to shelf life, Puratos offers solutions that keep donuts soft, moist, and consistently indulgent. Enzyme systems like Intens Freshness and visual stabilizers like Sugar Snow help maintain texture and appeal, even in packaged or filled goods.

“With mixes, we control flour quality and ensure convenience. With improvers, we fine-tune performance and texture.” Lory Quignon, R&D Manager at Puratos.

Explore our full range of bakery and patisserie solutions for your market needs.

Today’s consumers crave pleasant texture, and it’s shaping donut trends worldwide. From softness and short bite to melting mouthfeel, the right texture drives both indulgence and repeat purchases.

Our product range includes intelligent combinations of donut mixes and donut improvers like Soft’r Melting Fried, Intens Freshness, and Intens Short Bite. We also support your finished goods with advanced solutions like Cremfil Ultim for shelf life, Carat Nuxel for indulgent filling, and Sugar Snow or to preserve look and feel even in challenging environments.

If you’re ready to elevate your donut offering, contact your local Puratos representative to discuss your needs, or explore our full range of donut mixes and improvers tailored to your market.