Hi Wendy, did you make the revised version of this recipe? Our test kitchen did work on this recipe back in 2020 and we think the new version is much less likely to fall apart. The version printed in the blog post is the revised version, but sometimes bakers have a saved recipe that was printed out earlier. If you followed the revised recipe, using another brand of all-purpose flour could have contributed to this result. This is because other brands of AP flour aren't as high in protein as our flour and also won't absorb as much liquid. Using another brand of flour could adversely affect the texture and sturdiness of the doughnuts. Other possible causes might be under-baking or over-baking the doughnuts, which could make them more delicate or dry. For more help troubleshooting this recipe, please don't hesitate to call our Baker's Hotline. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

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