Hello! Im working on a doughnut recipe for a new restaurant. I am very happy with my recipe, however the dough does not sit well during service. The recipe generally goes as follows: mix yeast, milk, and flour (starter) sit for 30 minutes. Combine other ingredients, sit for 30 minutes. Punch dough, cut to size and sit for 30 minutes. Fry after the 30 minuted is up. The doughnuts are then sprinkled with powdered sugsr and filled with a variety of fillings (cookies & cream, PB&J, blueberry cheesecake, lemon curd, chocolate moose, salted caramel, ect.) The doughnuts are exactly how i want them (more importantly they are how the owner wants them to be, too), but if they sit longer than 30 minutes (which they obvioudly will during lunch/dinner service) they continue to rise and lose quality. How can i prepare these yeast doughnuts for service? After the final rise can i refridgerate them until ready to drop into the fryer?