Cracking often occurs on the top, inside and outside surfaces of a doughnut during deep frying. The extent of cracking determines general preference of doughnuts. We have reported the cracking mechanism that when, during frying, the internal pressure of dough overcame the cracking pressure of the surface layer, the crust broke and cracked. Our report suggested that the cracking could be controlled by making the cracking pressure higher than the internal pressure, i.e., by changing the curvature of the doughnut. We changed the size of a dough sample with the following results : although the inside cracking still took place with every dough sample used, when the height and the outer diameter of the dough sample were made smaller, the outside cracking was not observed. The top cracking was also prevented when the outer diameter of the dough sample was made smaller.