-
Donuts and Cronuts Donut Dough
Hello,
I’ve tried this recipe a few times and could not get past kneading in the stand mixer. The dough never came together.
What are the kneading times, speeds and target dough temperature. These are never mentioned in the video or recipe book. It would be more than helpful if chefs specified these.
on a side note I tried asking your AI and got 2 different answers that were both incorrect as it added milk & water and a bassinage step (used for bread) that is not even in the recipe.
thanks
AI responses
For the kneading of donut dough in your current lesson “Donut dough” from the course “Donuts and Cronuts,” here are the details:
-
Kneading time and speed:
- First part: 8 minutes at low speed, then 4 minutes at high speed.
- Another stage mentioned: 6 minutes at first speed and 3 minutes at second speed, during which butter is incorporated.
-
Additional kneading details:
- Milk is introduced little by little before finishing the first part of kneading at low speed.
- Butter is added during the second part of kneading.
-
End dough temperature is not explicitly stated in the excerpts, but typical enriched doughs like donut dough are usually aimed around 24-26ºC for optimal fermentation and handling.
These kneading instructions emphasize gradual ingredient incorporation and controlled speed changes to develop gluten and dough structure properly.
If you want, I can help you with more detailed steps or related recipes from this course!
*******************************************
Here are the specific kneading time, speed, and dough temperature details for the donut dough from your current course “Donuts and Cronuts”:
-
Kneading time and speed:
- Knead for 14 minutes at low speed.
- Then knead for 3 minutes at high speed.
- During the high-speed kneading, water is introduced little by little in a process called “bassinage” to hydrate the dough further.
- Butter is added after the sugar is incorporated, during the kneading process.
-
End dough temperature:
- The exact target temperature is not explicitly stated in the transcript, but the process is similar to brioche dough kneading, which typically targets around 24-26ºC.
- The dough should be smooth and elastic at the end of kneading.
This is from the detailed explanation in the lesson where the instructor describes the kneading process and timing for the donut dough, emphasizing gradual water incorporation and butter addition, similar to brioche dough handling and .
If you want, I can help you with more precise temperature targets or related recipes from this course!
-
-
2 Replies
-
Level:
Scoolinary Team
Hi Zhengyi,
Thank you for your comment and for sharing Scooly’s responses — we really appreciate it. I’m bringing @sussan_scoolinaryteam into the thread so she can help you further with your question.Also, your feedback about Scooly has already been passed on to the team working on our AI. They’re continuously working to improve it, and insights like yours are very valuable to that process.
Have a great day and I hope you can accomplish the result you are lokking for with this specific recipe
-
Level:
Scoolinary Team
Hello Zhengyi.
In the explanation video, neither the kneading times, the speed changes, nor the desired temperature of the dough are mentioned. Both in the video and in the recipe, it is stated to knead until the gluten network is formed. I estimated that the kneading should last around 8 to 10 minutes at medium speed throughout the entire process. There are no speed changes; it remains the same throughout. But this is ambiguous information since we don’t know the power of the mixer you are using.
On a mixer with a more powerful motor, the gluten network might form in about 5 to 6 minutes of kneading, depending on the motor calibration that determines what is considered medium speed. On a less powerful mixer, it’s likely that it will take 8 to 10 minutes to form the gluten network.
Regarding the dough temperature, it is not specifically mentioned in the video or the recipe. However, for most doughs, the ideal final temperature is between 24 and 26°C (75-78°F). This helps ensure good fermentation and dough development. You can use a kitchen thermometer to check the temperature and adjust if necessary.
A good way to know when to stop kneading is to check the gluten network. To do this, you can take a small piece of dough and stretch it between your hands. If the dough forms a thin film without breaking, it indicates that the gluten network is well-formed. If the dough breaks easily, you will need to knead it for a longer time.
If you’re not able to integrate the dough properly, the issue might be with the type of flour you’re using. Some flours may not absorb the full amount of liquid, or the dough might be too dry. It would be helpful if you could let us know how your dough turns out so we can help identify the cause.
I hope this information is helpful. If you have any more questions, feel free to ask.
Best regards,
Sussan, Scoolinary Team
Log in to reply.
