Aaron, the peanut oil does raise the smoking point, but beyond that I simply like the flavor (not peanuts, something indescribable) it gives deep-fried foods. For the big function - easiest for you, certainly since you don' have a mixer and would be doing this by hand? – would be to have helpers who could each make part of the dough, and bring it to you for frying. Other than that, I'd say make five double batches, refrigerating each one as it's made. Frying the doughnuts closest to when you'll be serving them is optimal, but I don't know if your schedule allows that. You could try frying, storing at room temperature, then reheating for about 10 minutes in a 350°F oven just before serving. Good luck! PJH

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