Master Doughnuts
Master
- 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 - 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.