Parmesan-Garlic Holes
Serves 4

• 1/2 pound Master Doughnut Dough
• 1/4 cup roasted garlic puree
• 1/4 cup minced la chang (Chinese sausage)
• 2 tablespoons chopped parsley
• 1/2 cup grated Reggiano cheese, plus shaved Reggiano for garnish
  
  On clean surface, lay out Master Doughnut Dough and fold in garlic, la chang, parsley and cheese. Roll to 1/2-inch thick and cut dough into 1-inch rounds and place on a parchment-lined or greased cookie sheet. For second proof: pre-heat oven to 200 degrees. When hot, turn oven off and place formed doughnuts, covered with a damp cloth, in oven. Let rise for about 30 minutes. Prepare a fryer or medium stock pot filled 1/3 way with canola oil at 350 degrees. Carefully lower doughnuts into hot oil and fry for about 2-3 minutes. Remove to a paper towel-lined plate. To serve, pile doughnuts on plate, garnish with shaved Reggiano and serve immediately.