1 1/2 pounds bread dough
oil (for frying)
powdered sugar, cinnamon sugar or glaze of choice
Roll out dough to a 1/2 inch thickness on an oiled surface or parchment paper. Use a donut cutter or mason jar & small measuring cup and place donuts and holes on a parchment paper lined baking sheet. Cover with a towel and allow to rise for about 30 minutes or until doubled in size.
Meanwhile, heat 2 to 3 inches of oil in a large frying pan or pot on medium-high heat. Test oil by carefully dropping in one doughnut hole. The oil should bubble up around it as the "hole" floats. Work quickly and turn each one over after it fries briefly, as they over-brown easily. When doughnuts are golden brown on both sides, drain them briefly on layers of paper towels. Drop them in a plastic bag of sugar, shaking to coat or dip them in a bowl of glaze.
Place glazed doughnuts on cooling racks with a pan underneath to catch the drips.