Lungi's Doughnut Master Dough
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Lungi's Doughnut Master Dough
Ingredients: Lungi's Doughnut Master Dough
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55 gUnsalted butter
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55 gVegetable oil
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530 gWhole milk
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150 gwhole eggs
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21 gDried active yeast
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966 gStrong white bread flour
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170 ggranulated sugar
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8 gsalt
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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