You're all so helpful and knowledgeable and I need your help.
Can you please tell me how to prepare doughnut batter/dough in advance so that I can fry it off as needed. I'm a caterer and thinking about doing fresh, hot doughnuts for a party. If you do cake doughnuts can the batter be chilled and then piped as needed?
If I'm using a yeast-risen dough how do I have it ready when I need it at different times during the party? I've been to restaurant that make doughnuts per order and I'd like to know how that's done.