Baker's Percentages for Baked Doughnuts?
I'm a big doughnut fan. I've watched a lot of Unique Sweets episodes and it seems that the shops with the best doughnuts usually use a standard brioche recipe as it is rich in flavour, but also yeast risen... Thus it gives you the perfect texture and flacvour. 

I wouldn't use ANY bread recipe that it measured in volume. Weight is far more accurate, especially for something with sensitive chemistry like bread.