Blueberry Donut

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Add all ingredient and mix at slow speed for 3 - 5 min, fast speed 3 - 5min, mix until gluten form develop.
Dough temperature 26 ℃
Bulk fermentation 15 min
Flatten the dough and rest in freezer for 30 min.
Sheet the dough until 6mm” and have a single fold, rest in freezer for 15 min.
Flatten the dough until 4 mm” and rest for 15 minutes before cutting the desired shape, 50 g per piece.
Proof the donut in proofer for 45 min, 80% humidity, 32°C
Fry the donut at 170 °C for 1 minutes both side

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