Question about making doughnuts
I'm wondering if anyone has an answer to the following (I will try and ask this so it makes sense):
I've seen instances where risen doughnuts are fried 'to order', like beignets or doughnuts you order off a restaurant menu (made fresh).
How do I work the process of raising the doughnuts and then delaying my frying process to when I want to fry them, without over-proofing them?
I'm completely stumpred by this.