@kookmutsjes: SOFT BRAIDED BREAD #bread #soft #Recipe #food #tiktokfood #foodtiktok #fy #fyp #foryou #foryoupage #viral #trending DOUGH 150 gr sweet potato 125 ml milk 50 ml water 50 gr white caster sugar 8 gr vanilla sugar (1 sachet) 9 gr instant yeast (dry yeast) 3 gr lemon zest 1 egg (m) 60 ml sunflower oil 12 gr aniseed 500 gr all purpose flour 4 gr salt (⅔ teaspoon) 5 ml sunflower oil EXTRA 1 egg (m) Bring the sweet potato to a boil in a pan of water. Cook for 15 minutes or until the sweet potato is soft. Drain the water. Put the cooked sweet potato in a food processor along with the milk and water. Process until smooth. Put the sweet potato mixture in a deep bowl. Add the white caster sugar, vanilla sugar, yeast, lemon zest, beaten egg, sunflower oil, aniseed, flour, salt, and water. Mix and knead for 10 minutes. Grease the bowl with 5 ml of sunflower oil. Add the dough and let it rise in a warm place in the house for 1 hour or until the dough has doubled in size. Divide the dough into 10 pieces, each weighing 90 grams, and shape them into balls. Take a ball of dough and divide it into 3 smaller balls. Repeat this process for the remaining balls of dough. Roll each ball out into a thin dough rod about 20 cm long. Attach the ends of the dough rods together and braid them nicely. Tuck the end under the dough. Place the braided bread rolls on a baking sheet lined with parchment paper. Brush the dough with beaten egg. Let them rise for 30 minutes or until the rolls have doubled in size. Place the aniseed braided bread rolls in a preheated oven at 200 ℃. Bake for 8-15 minutes or until the rolls are nicely golden brown. Keep an eye on the baking time as every oven works differently. Cover the braided bread rolls with a tea towel to keep them soft. Tips: Adjust the amount of white caster sugar to taste. You can also substitute white caster sugar with granulated sugar, but keep in mind that it may change the texture of the dough. These rolls will still be super soft the next day, so it's ideal to make them a day in advance.

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Saturday 20 May 2023 18:33:36 GMT