Instant Sourdough Doughnuts

Pull out a 1 1/2-pound piece of dough and roll it out to a 1/2-inch thick. Use a doughnut cutter or round cookie or biscuit cutters. Allow the dough to sit for at least 20 minutes (and up to one hour) while the oil heats up.
In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 370°F on a candy thermometer. Line a baking sheet with paper towel. Once the oil it hot, carefully slide the dough into the oil. Only put a couple in at a time, so they have plenty of room to float. Allow to fry for about 2 minutes, then flip them over to cook the other side.
Drain the doughnuts on the paper towel for a few minutes to cool, repeat with the rest of the dough. Dredge the doughnuts in the icing.

Mix the powdered sugar, berry and cream together in a small bowl. Dip the doughnuts in the icing and set on a cooling rack to set.
Icing Variations: add spices, extracts, food colors or other smashed fruit in place of the berries. If the flavoring is liquid, adjust the amount of cream.
Go nuts with the toppings! You can dust them with confectioners' sugar, flavored sugars or coat them in ganache.