Hi everyone! I have a question for the group, but first, some background info. I work at a large country club and we are launching a new menu soon. It's a sports lounge/tapas style outlet, and we pride ourselves on making everything on the menu to order. No pre-cooked items allowed. Our Exec chef asked for doughnuts to be on the dessert menu. The kitchen is small and there's no convenient place to hold un-cooked yeast dough reliably, and cake doughnuts are not an option either. To make things even more fun, we run the pastry dept. commissary-style, so the final prep will be done by whichever cook is assigned the fryer station on any given night. I've been experimenting with par-baking doughnut dough and then browning it in the fryer for service, and also poaching the dough in low temp. oil before the final hot-fry stage (like you'd do for French fries.). both methods kind-of work, but the texture of the finished product is always drier than it should be and the crust/skin is off, too. so my question is: has anyone else tried this and can give me some pointers? or have any other solution to the problem?