_:n9814915d661840f0a172bd8934a52a2bxb8
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"After the dough has relaxed (no more than 45 minutes) place on a counter (no &#8216;flour&#8217; needed!) and  ROLL the dough out to 1 &#8211; 1.5  cm thickness. This dough can  fight you a bit at first (bounce back into place) during rolling , so you will need to roll it many times with a little muscle, and it will eventually loosen up! If the dough  is snapping back to it&#8217;s original size too much while rolling, then take a break for 5 minutes and then return to rolling (this will help the gluten to relax &amp;make it easier).    Cut out desired donut shapes, pressing firmly down to cut the dough all the way through, and place all cut donuts on a baking sheet. I like to save the donut holes and fry them too (thats optional though). Feel free to take any leftover dough and hand knead it one more time, roll it, and cut as many as you can! 🙂   Cover your donuts on the baking sheet with seran wrap or foil well (with room for them to rise up to double their height) and place the whole baking sheet in the fridge for a long cold, overnight rise (8-12 hours) ! If you want a  quicker rise, see *note 3. "
<https://www.fatkitchen.com/low-carb-yeast-donuts/>