My yeast doughnuts were hockey pucks! The yeast bubbled beautifully with the sugar and warm water alone, but the mixed dough wouldn't rise. I continued with the recipe. After rolling and cutting, it still didn't rise. The end result was overly salty and I had to throw away everything! What could have killed the yeast? Overkneading? Too much salt? Today was very humid and warm. Could that have caused it?

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