The recipe is from Richard Bertinet's Dough. I love it because you can mix the dough weeks in advance, shape them, and then pop them into the freezer. The night before you need them you can take out a few and let them rise overnight and they are ready to fry in the morning.
Here is the recipe for the dough. After the first rise you shape small pieces of dough into balls. You can leave them that shape or press the center in and stretch to create a ring. I started making them into rings so I don't have to worry about getting the center cooked through. At this point, you can either let them rise for another 45 minutes (covered with a towel) and fry immediately, or you can freeze them. Once frozen you can store them in a bag in the freezer and fry as needed. If they are frozen, let them rise (covered with a towel) overnight. In the morning using a large pan with an inch or so of oil, heat the oil to 350 degrees. Fry the doughnuts a few at a time, on each side, until browned. Remove from oil and dredge in sugar. I usually use a blend of standard powdered sugar and non-melting powdered sugar.