Lungi's Doughnut Master Dough

Level:

Lungi's Doughnut Master Dough

Ingredients: Lungi's Doughnut Master Dough

  • 1.9 oz
    Unsalted butter
  • 1.9 oz
    Vegetable oil
  • 1.2 lb
    Whole milk
  • 5.3 oz
    whole eggs
  • 0.7 oz
    Dried active yeast
  • 2.1 lb
    Strong white bread flour
  • 6.0 oz
    granulated sugar
  • 0.3 oz
    salt

Preparation: Lungi's Doughnut Master Dough

  1. Melt the butter on a low to medium heat.
  2. Add milk, eggs and oil and heat slowly to 38-43°C.
  3. Pour into a mixing bowl and stir in the yeast.
  4. Leave to stand for min. 15 minutes (until the yeast forms foamy islands across the top of the mixture).
  5. Meanwhile, in a large bowl: combine flour, sugar and salt.
  6. Attach the bowl with the yeast mixture to the stand mixer with dough hook attachment.
  7. At low speed: add one cup of flour-mixture at a time until all is added.
  8. Turn mixer speed to full and mix until the dough comes away from the bowl sides. (±10 min.)
  9. Cover with cling film and leave to rest in the fridge for min. 3 hours – max 24 hours.
  10. 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.