Hi @nestorph
When I read your post and you mentioned heat up time as a factor I thought about it and realized that you probably would not be using water any hotter than you’d get out of the tap for this “dough thawing”. With this in mind I think a sous vide setup would be up and ready to go in only a couple minutes! With this in mind it just might be the right tool for the job of “accelerated defrosting” of dough.
Personally if I knew early on that I’d need the dough I’d probably just let it thaw in the refrigerator, but if you realize last second that you need some frozen dough thawed a sous vide bath sounds like an easy way to apply a controlled temperature to the task!