On a lightly floured surface, press dough out with floured hands to 1/4 inch thickness. Using a 2-1/2 inch round cookie or donut cutter, cut the dough into 18 rounds. Gather dough scraps and repress out with floured hands, if necessary.
Place donuts a few inches apart on parchment-lined or greased baking sheets. Cover with a light dish towel and let rise for about 30 minutes or until about doubled in thickness.
Preheat oven to 375°F. Once donuts have finished the second rise, brush generously with melted butter.
Bake for about 10 minutes, rotating baking sheet halfway through, until donuts are set and starting to turn golden brown on top.
Remove donuts from oven. Turn oven broiler on high. Brush each donut with more butter. Return one tray of donuts at a time to under the broiler for 1-2 minutes, just until the butter starts to bubble a bit which will crisp the tops of the donuts. Repeat with remaining trays of donuts until all are baked and broiled.
Place granulated sugar in a shallow bowl. As soon as donuts are cool enough to handle, toss them in the granulated sugar one at a time to evenly and completely coat them. Place back on baking sheet to cool completely while making the filling