Pull the dough out onto a lightly floured work top. Degas it, then roll out to 1.5cm-2cm thick (1/2-3/4inch).
Using a cookie cutter, cut out your doughnuts and place on a baking sheet lined with parchment paper. Roll up and re-roll out the remaining dough and repeat.
Let proof at room temperature for 45 minutes - 1 ½ hours or until doubled in size.
Meanwhile, warm up your fry or oil. This can take 20-30 minutes to be fully at temperature.
Prep your frying area with two drying racks and a bowl with granulated sugar (if you're tossing the doughnuts in sugar)
When the doughnuts are proofed and the oil is at temperature, add your first doughnut. Cook for 1-3 minutes (depending on size) then flip when browned. Cook the other side for 1-3 minutes.
Transfer cooked doughnuts to the cooling rack to drain for 1 minute then toss in sugar until fully covered.
Transfer covered doughnut to secondary cooling rack and let cool completely.
Continue until all doughnuts are cooked.