Raised donuts are made from dough.  My challenge was learning how, in one week, to prepare a 20 gallon tub of yeast based dough, let it rise, roll it out, cut it into  donuts and fry them in hot oil.  This was done in a rectangular pan about 2'x 3'x 1'deep containing hot cooking oil.  Into that was placed a "flipper" which was a steel device with a series of vertical blades attached to a handle with which one could, at once, turn over all of the donughts in the pan.

While the dough was rising, I made the cake donuts, my favorite.  They were made from a cake batter with baking soda as a leavening agent.  We had a container on an articulated arm that could be moved over the fry pan.  I mixed the batter and poured it into the container.  The container had a crank handle which, when turned would drop a ring of cake batter into the fry pan.  This arrangement allowed me to drop rings  quickly into the pan.  This was done without using the flipper.  As the cake donuts cooked and needed turning, I would use a wooden stick to flip them over and then to extract them.

While the donuts were still warm some would be placed alternatively on each side in various pans containing sugar or sugar and cinnamon.  Alternatively there were warm pans of various icings which came from five gallon containers.  I would grab two donuts, dip them in the icing and then set them on a drying tray.

We had another machine that was used for jelly filled donuts.  It had two hollow tubes about 3/8" diameter that tapered down at the ends to the 1/4" inner diameter.  These were the terminations of a jelly container into which various flavors of jelley filling would be placed.  There was a foot switch which, when placed would dispense a set amount of jelley.  Grab two donuts, slide them over the tubes and press the foot switch, repeat as required.

My only real mishap was when I lost my grip on one of the handles of the flipper while extracting it from the fry pan and it slipped back in, sloshing hot oil over my abdomen and hands.  Fortunately quick action by more experienced bakers led to getting all affected skin quickly out of danger and cooled off by water.  I only suffered first degree burns and, while allowed to leave early, was back at work the next night.

The only real perk was that, as a baker, I was allowed to take home a loaf of my choice, or its equivalent,  each night.  I developed an appreciation for Rye, Pumpernickel, Khala and other specialty breads that remains.

If sanity be culturally normative, then by the norms of this culture I claim insanity.