Braided sweet yeast dough served with clotted cream, homemade strawberry-lime jam and fresh strawberries 🙂
I realised that i did not use enough milk in my other pizza recipe (I changed the recipe so it’s all correct now!) and that as just because I could not read my mothers handwriting for the standard yeast dough recipe 
Well, I could not live with the fact that I don’t have to die kneading that pizza dough and tried the recipe again straight away 😀
This time I did half the recipe for savoury purposes and half of it for a sweet braided yeast dough.
So here are the recipes:
250g strong white bread flour
1/2 packet (3.5g) of fast acting dried yeast
1.5 tablespoons of vegetable oil
3 pinches of salt
125ml of tepid milk  Sweet yeast dough
250g strong white bred flour
1/2 packet (3.5g) of fast acting dried yeast
1.5 tablespoons of vegetable oil
125 of tepid milk
75g sugar
1 egg
A few drops of vanilla extract Â
Knead the dough (add enough flour to not make it stick to your fingers for the sweet one) and work it for a few minutes. Leave to rise in a bowl with a lid or a bowl with a damp cloth on top until it ha s doubles in size (time depends on yeast and temperature).
I used the normal dough to make some lovely dough balls. I will make broccoli soup tomorrow so that will be a perfect accompaniment!
Divide the dough into 9 pieces and form little balls. Leave the balls for a second rise of about 20 minutes. Bake at 180C for about 15-20 minutes (depending on the size).
I used the sweet dough to make some lovely braided yeast breads for breakfast. They will be amazing with my homemade strawberry and lime jam!
Divide the dough into four parts and each part into three afterwards. Form long strings and braid.
Bake at 180C for about 15-20 minutes (depending on the thickness).
astudentskitchen 