Hi,  

 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.

 I truly appreciate your help. I hope I've made my question clear..  

Thanks...

Sharon

I know this has nothing to do with pizza, other than pizza dough is the basis for the "recipe". I had a ball of the dough I used to make for pizza in the freezer, but since I found PR's Neo-Neapolitan formula, I was loathe to use it for pizza. I also recently saw Giada de Laurentiis make doughnuts using pizza dough on her show. Armed with the dough and a big jug of canola oil, I made some of my own doughnuts this weekend.

Recently I've really gotten into making doughnuts. It is one of the only time I've really used yeast to make anything. I like doing it, but I can't figure out how to make the doughnuts lighter. I've tried a few recipes that all taste good, but when I go to fill the doughnut there isn't as much room for the filling as I would like. Are there any techniques I can do to change this. Also, with the recipe I like the most, the dough gets really sticky and is hard to deal with. Any tips on that. Thanks