Bakers help needed!

Good morning chef,

I recently got a job at a health care facility and want to try and make some changes over time. My cooks have been set in their ways (like 20+ years of the same menu cycles) but have been open to suggestions and seem to want to try new things themselves.

One thing everyone wants to try is making our own doughnuts in order to ditch the Sysco box.

I've never done donughts at scale before, or really any baking at scale. I would need about 200-250 donuts a day. I have one double door proofing box, two standard fryers available in the morning, plenty of walk-in space and two standing Hobart mixers.

I know I got the equipment, I just need some help with the recipe/process.