Prepare the baking trays with a sheets of baking paper
Remove the prepared dough from the fridge
Sprinkle the countertop with flour and empty the dough on it
Using a rolling pin roll the dough out to about a quarter of an inch
If it keeps springing back leave the dough to settle for five minutes and roll again
Using your large circle cutter cut a circle shape and using your piping nozzle or small circle cutter cut a small circle shape in the centre.
Continue until you have used up all your dough.
The small leftover circle inserts can be used for mini donuts.
Place your donuts on the tray, cover with a tea towel and prove for an hour until they become puffy looking. The donuts will rise in size and look softer. If you have a prove setting on your oven ( 30 - 40 degrees) you can prove for 20 minutes instead.
Bake the donuts at 180 degrees for 10 minutes. They should be a very light colour, don't let them go too dark or they will be dry. While they are baking make the glaze.