Some of the yeast tends to die during freezing, which unfortunately can compromise the texture of the final doughnut. You're welcome to try freezing an experimental batch and increase the amount of yeast that's added to the dough slightly (try increasing by 25%) to offset any yeast death. You can also try freezing the baked/fried doughnuts (without an icing or sugar on the outside) and then reheating to serve. If you pop thawed doughnuts in some foil and bake for about 5 minutes at 350*F before icing, it's almost like they just came out of the oven for the very first time. We encourage you to try both of these techniques until you find what works best for you. Happy baking! Kye@KAF

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