Ming says: I have a real thing for doughnuts. Apparently I'm not the only one—at Blue Ginger we serve doughnut holes for dessert and they fly out of the kitchen. My doughnuts have a secret ingredient that gives them the silkiest texture. You can use this basic doughnut dough for all kinds of things, sweet and savory.

Makes about 1 1/4 pounds dough

• 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

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 to 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.

>>Use this Master Recipe in Coffee and Doughnuts by guest Chef Govind Armstrong.

>>This recipe appears in Episode #407.

>> For additional recipes and more, visit www.ming.com