» Print Recipe
Ming Tsai teaches us the master technique of preparing doughnut dough, ready to shape and freeze for doughnuts and eclairs.
In a stand mixer with a paddle, combine milk and yeast; add remaining ingredients in order, and, with paddle attachment on low speed, mix until well incorporated, about 5 minutes. Increase speed to medium to further work the dough, being careful not to overwork. You are looking for the dough to get shiny and, when you pull off a piece and stretch it with your hands, it should be very pliable. (like a brioche method). Turn out dough into a large, lightly greased bowl and let rise at room temperature, covered, until doubled in volume, about 1 1/2 - 2 hours. Turn out dough onto a lightly floured surface and, when turning it out, fold it over onto itself. Knead until smooth and roll out to 1/2-inch thick. This dough is now ready to shape and even freeze once it’s shaped
Makes about 1 1/4 pounds dough.
» Metric Converter