Ming Tsai teaches us the master technique of preparing doughnut dough, ready to shape and freeze for doughnuts and eclairs.


  • 1/2 cup milk

  • 1/2 ounce fresh yeast

  • 1/4 cup water

  • 1/4 cup plus 2 tablespoons corn syrup

  • 1 egg

  • 3 3/4 cups all-purpose flour

  • 4 tablespoons unsalted butter, cut into 1-inch cubes, cold

  • 1/4 cup mashed potato

  • 1/2 teaspoon salt


  • 1.

    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.

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