Making a few donuts at a time in Pastry & Baking Posted March 27, 2020 1 hour ago, teonzo said: No problems if you freeze them after cutting. Beware that yeasts cells keep dying while in the freezer. This means that proofing times will be longer than usual, and the more time they stay in the freezer the longer the proofing time will be. After about 4-6 weeks you start going in the risk zone. So it's better if you prepare a batch worth for 1 month and not more. If you want to be sure add about 10-20% more yeast to your recipe. Teo Thanks. I’m going to try this weekend.