Straight to the Point
The versatile Zulay Kitchen 13 Inch Danish Dough Whisk is a mashup of a wooden spoon and balloon whisk; we love using it because it excels at thoroughly mixing even the stiffest of doughs and batters.
If I were asked to pick my “favorite” kitchen tool, it would have to be my Danish dough whisk. I make bread and pizza doughs at least a couple of times a week, and have done so for years—both for myself and for the various publications I contribute to, including this one—and my dough whisk is always nearby.
A stiff, stainless-steel “at sign” mounted on the end of a wooden rod, this simple, funny-looking tool is the perfect mashup of a wooden spoon and a balloon whisk, and far superior to both when it comes to mixing bread doughs and batters of all kinds. Unlike a wooden spoon, which doesn’t agitate particularly efficiently, or a balloon whisk, which agitates just fine but quickly gets glommed up when working with thick mixtures, a dough whisk makes quick work of stirring doughs without getting your hands messy.
As the name suggests, the tool is from Denmark, where it's known as a “brodpisker," which translates to “bread whipper." (I’ve occasionally seen it referred to as a “Polish” dough whisk, but I believe that’s because many of them are made in Poland, despite the tool’s Danish origins.)
Because a dough whisk is made from rigid wire only a few millimeters in diameter, its limited surface area means that thick doughs cannot gain much purchase on it, so they pass right through the loops. The whisk’s three-dimensional, asymmetrically-looped design agitates efficiently, bringing together just about any mixture both gently and quickly. The compact size of the dough whisk’s “head” means you can exert a lot of force when mixing without the flexing that occurs with a long-tined classic whisk, and its long, sturdy handle allows you to change up your grip to accommodate different tasks or mixtures of just about any consistency, from loose, high-hydration doughs and batters to thick, stiff ones. (With very stiff doughs, however, a dough whisk will help get you most of the way there, after which it’s usually necessary to roll up your sleeves and get your hands dirty.)
The dough whisk has a couple of features that don’t become apparent until you work with one awhile. For one thing, because the loop is so stiff, it can also be turned on its edge and used like a knife to “cut” into stiff doughs. This is especially useful when you want to incorporate dry, solid ingredients—like salt, after an autolyse, or stir-ins like nuts or raisins—into a dough. And its round, smooth outline means it hugs tightly to the inner surface of a bowl to help pull dough away from it easily and to get at those pesky pockets of dry flour.
And while the dough whisk was designed for mixing bread doughs, it’s equally effective when mixing all sorts of thick doughs or batters, including those for cakes, muffins, pancakes, crêpes, and soufflés, because it's one of the best tools to use for folding. When incorporating stiffly beaten egg whites into a cake or soufflé batter, the goal is to do so quickly but gently, to avoid deflation. A rubber spatula, which is what is usually called for, will work, but it takes time to mix two batters together evenly. A balloon whisk is faster, but it agitates the mixture pretty forcefully. Once again, the dough whisk sits at the midpoint between two other, not-quite-ideal tools.
You can even use a dough whisk in hot preparations. It’s great for stirring and eliminating lumps from pots of porridge, grits, polenta, and even thick soups, especially since its round shape and flat profile can get into the corners of pots better than a balloon whisk.
However, as wonderful and useful as a dough whisk is, it’s not a replacement for a classic balloon whisk. There's no advantage to using it to mix small volumes of ingredients, as its entire head must be immersed in whatever it's mixing in order to work properly. And it doesn’t effectively incorporate air into mixtures, so it's not for whipping cream or egg whites.
If you only make bread once in a while and/or you usually use a stand mixer to mix your ingredients, then maybe a dough whisk isn't worth the space it takes up in your utensil crock. On the other hand, it’s an inexpensive and compact tool that is useful for so many recipes beyond bread that I’d encourage you to at least consider picking one up, if you have the room.
To clean your dough whisk, I don't recommend putting it in the dishwasher. I've seen the loops pull out of the handle after too many cycles in the dishwasher. Instead, I just soak mine in water if any stuck-on dough needs to be softened, and then wash it by hand with soap and water.
I’ve been using the same dough whisk for years, and I haven’t thought much about it’s design, since it worked and worked well. I assumed the three-loop, single “eye” version I had was the standard, the zenith of dough whisk innovation. Clearly others felt otherwise: If you do a search for dough whisks on the web, you'll find all manner of styles (I counted at least eight unique designs): some with two and three “eyes” in various orientations, some sporting wider, concentrically-aligned rings, and some that are flat versus others that are more spherical in shape. I have no idea whether any of these represent true improvements to the original Danish dough whisk design, or are just clever ploys to stand out in an otherwise crowded market. I might try another style one of these days, but I'm happy with the model I have, and that's the one I recommend you get as well.