have a yeast donut recipe that gives great results day of but if i put the dough in fridge and use next dat.. my sugar is killed and has a very yeasty flavor. anywh i can get the donuts ready day before for frying in big batches the next day?
is there a fix for this? can i cut my donuts after they rise and freeze? or reduce yeast?
i can post recipe if necesarrry.. just dont have it at work,
also these are not traditional donuts.. south american bunuelos