Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1 cm (½ inch) thickness. Using a floured 8 cm (3¼ inch) round cookie cutter, cut out 10 rounds from the dough, making sure you cut them as close together as possible. Use a floured 3 cm (1¼ inch) round cookie cutter to cut out holes from the center of each larger circle. Carefully transfer the donuts and their holes to the prepared trays, spreading them out in a single layer. Cover with kitchen towels then allow to rest for 40 minutes at room temperature, or until the donuts have doubled in size.