Lungi's Doughnut Master Dough
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Lungi's Doughnut Master Dough
Ingredients: Lungi's Doughnut Master Dough
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1.9 ozUnsalted butter
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1.9 ozVegetable oil
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1.2 lbWhole milk
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5.3 ozwhole eggs
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0.7 ozDried active yeast
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2.1 lbStrong white bread flour
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6.0 ozgranulated sugar
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0.3 ozsalt
Preparation: Lungi's Doughnut Master Dough
- Melt the butter on a low to medium heat.
- Add milk, eggs and oil and heat slowly to 38-43°C.
- Pour into a mixing bowl and stir in the yeast.
- Leave to stand for min. 15 minutes (until the yeast forms foamy islands across the top of the mixture).
- Meanwhile, in a large bowl: combine flour, sugar and salt.
- Attach the bowl with the yeast mixture to the stand mixer with dough hook attachment.
- At low speed: add one cup of flour-mixture at a time until all is added.
- Turn mixer speed to full and mix until the dough comes away from the bowl sides. (±10 min.)
- Cover with cling film and leave to rest in the fridge for min. 3 hours – max 24 hours.
- Check if the dough is ready: take a golf ball-sized piece of dough and stretch it. If you can see through, it's ready. If not, mix more to develop gluten strands.
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