My second Chanukah trying to get doughnuts right. Last year the oil was too hot and they overcooked. This year, used the recipe from Flour with a soft brioche-like (I think) dough. First rise is 6-15 hours in refrigerator. I had to let it go longer due to time constraints. Recipe says to cut with a 3-1/2 to 4 inch cutter. I used 3-1/2 and even then they were too big and floppy (plus, I only had a few tablespoons left of flour, so I laid them out on parchment paper, VERY lightly dusted with flour and they really stuck). They were hard to handle and they didn't keep their shape. I used a large new seasoned cast-iron pan with perhaps only about 2" of oil (instead of 3"). Each one had a slight undercooked depression on the first side (instead of evenly puffing up). They seem to be overcooked, and crusty yet oily (and they were very hard to fill). They were sizzling away but not boiling madly so I don't think the heat was too high but I don't know; perhaps they needed a different type of pan? Next year I will cut them smaller. I filled them with crème patissiére. Are there any tips and tricks for getting a prettier, perfectly cooked doughnut?