I want to make sufganiyot either later this week, or early next week. I prefer to make the dough beforehand, and freeze it, but I've never done this before with anything that rises. Can anyone with experience advise me as to what point in the dough-making process it is best frozen, how to freeze it (bowl? ziploc?), how to best defrost it (fridge? counter?), etc?

Thanks.

Whenever I've tried it I have not had much luck; the dough never rose properly after defrosting. Sorry I can't be more helpful.

Ive have frozen challah dough after the first rising with success. I never tried it with a cake dough so I do not know how it would work.