Hey, everyone! I’m new to donuts but I’m trying hard to perfect them. The recipe I’m using is acclaimed by hundreds of followers to the blog I got it from and has a great flavor. My problem comes when I fry. I don’t get the traditional oven spring, pale line around the center. My donuts sink in the oil, remain half submerged, and, when flipped, continue to be half submerged. This results in a thick, dark band of double fried area and no pale ring. I’ve tried frying at 375F (190C) and the recipe recommended 350F (178C). Neither produce the kind of donut I’m used to purchasing. Any help or recommendations would be appreciated!