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Note added at 1 hr (2022-04-19 23:14:35 GMT)
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czas podsuszenia

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Note added at 1 hr (2022-04-19 23:20:52 GMT)
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• After rolling out dough for cutting, let it relax or donuts will become egg shaped.
• Proof donuts correctly. Test by gently touching side of donut with fingertip. If it leaves a faint impression, donut is ready; if it leaves no impression, it is not proofed yet; if donut collapses, it is overproofed.
• Dry donuts after proofing for at least 10 minutes, or they will absorb frying shortening while frying.
• Glaze donuts hot, to achieve an even glaze and good coverage.
• Keep frying shortening in good condition.

- https://www.ardentmills.ca/media/2190/troubleshooting-guide-... - page 4

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Note added at 1 hr (2022-04-19 23:22:54 GMT)
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Getting ready to fry your donuts:

Before we fry the donuts, you want to “dry” them first. This literally just means, leaving them to rest for 10 minutes after you have removed them from their raising place. This just allows the dough to, well, dry. When the donuts are dry to touch instead of sticky, they won’t soak up a bunch of oil when you fry them – nobody wants an oil soaked donut! You can use this drying time to heat up your oil.

- https://www.atipsygiraffe.com/gluten-free-yeast-raised-donut...