Cutting and proofing

Rolling and cutting

• Roll the risen dough to about 1/2 inch thick
• Flour the cutter and press straight down; twisting seals the edges and stunts the rise
• Leave filled doughnuts without holes
• Set each one on its own small square of parchment for easy transfer to the oil

The second proof

Proof cut doughnuts loosely covered until puffy and light, usually 30–60 minutes. Poke one gently: if the dent springs back slowly, they're ready; if it springs back fast, wait; if it stays, they're overproofed.

Watch for

Overproofed doughnuts collapse when they hit the oil and turn greasy. Underproofed ones are dense with a pale ring around the middle.