bowl, plastic wrap, parchment paper
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- 1⅓ cups bread flour
- ⅔ tsp salt
- ⅓ tbsp active dry yeast
In a big bowl, combine salt, yeast and 4 cups of flour.
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- ⅓ cup water (lukewarm)
- ⅓ tbsp honey
Add water and honey to the dry ingredients. Mix well with hand or dough hook until all are hydrated.
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- ⅓ cup blueberry
- ⅛ cup active dry yeast (for coating)
Defrost the blueberries if you are using frozen blueberries. Coat the blueberries with 1/4 cup of flour.
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Add the blueberries to the dough, mix well.
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Transfer to a working surface, knead the dough until smooth.
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- plastic wrap
Put the dough back to the bowl and cover it with a damp towel or plastic wrap. Let it rest for 90 minutes or until it double the size.
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After the dough is double in size, gently knead it on a working surface until the size goes back to how it is before.
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Divide the dough into six pieces, work on one at a time, cover the rest with plastic wrap or damp towel.
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Roll the dough into ball, make sure it is tight and sealed. Press in the middle to create a hole, gently make the hole bigger and evenly make it into a doughnut shape that is about the size of your fist. Repeats this to all 6 pieces of the dough.
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- parchment paper
Place all the dough on a tray with parchment paper, cover them and let them rest for 30 minutes.
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Preheat the oven at 425 F/215 C. Boil a pot of water, boil the dough for around 30 seconds per sides depending on the chewiness you prefer. Transfer the dough back on the tray after boiling.
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Bake for 15 minutes at 425 F/215 C and then 4 more minutes at 390 F/200 C.
Enjoy your meal!