You are wonderfully ambitious! You can set up the disks a few hours ahead, but they will be stickier and more stretchy. Pat them out and place on sprayed squares of parchment, laid flat and covered, on trays. Set up a system before you start, with the pan of dough on one side of the fryer, and a rack to cool and drain the bread after it is done on the other side. Keep the dough cold until you want to cook it, then put the disk, paperside up, in the fryer. The dough will separate from the paper and you can use tongs to pull it out (that's how French crullers are made). Stick with double-acting baking powder since a yeasted dough will continue to rise until you get it in the fryer. The only problem you will encounter is that you will be expected to this next year, too! Happy baking- Laurie@KAF

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