Buttery Italian Torcetti Twists

Buttery Torcetti Recipe (Italian Butter Twists)

Category: Desserts
Servings: 26 pieces

Ingredients:

Instructions:

1. Begin by activating the dry yeast in warm water. Stir the yeast into the water until it dissolves completely. If you prefer, you can use 4g of fresh yeast as an alternative to the dry variety.

2. In a large mixing bowl, combine the all-purpose flour with the fine salt and granulated sugar. Stir gently to combine.

3. Pour the yeast mixture into the dry ingredients, mixing until a smooth and homogeneous dough forms. The dough should come together easily, with a soft texture.

4. Cover the dough with plastic wrap and place it in a warm area to rise. Allow the dough to rest for approximately one hour, or until it has doubled in size. This is essential for a light and airy texture.

5. After the dough has risen, transfer it to a stand mixer fitted with a dough hook (or you can knead by hand if you prefer). Begin mixing at medium speed and slowly add the softened butter, a little at a time. Continue mixing until the butter is fully incorporated into the dough.

6. Once the butter has been absorbed, cover the dough again and refrigerate it for at least 30 minutes. Chilling the dough helps the butter firm up, making it easier to handle when shaping the torcetti.

7. Lightly flour a clean surface, such as a countertop or a rolling board. Divide the dough into small balls, each weighing approximately 15 grams. You should have around 26 pieces in total.

8. Roll each ball of dough into a 15 cm long strip, about 1/2 cm thick. Then, twist the ends of the dough strip into a spiral shape to form the characteristic twist of a torcetto. Gently pinch the ends together to secure the shape.

9. Once all the torcetti have been shaped, roll them in brown sugar, coating them generously.

10. Preheat your oven to 180°C (356°F) if using static heat, or 160°C (320°F) for a convection oven. Place the torcetti on a baking sheet lined with parchment paper, leaving some space between each one.

11. Bake the torcetti for about 25 minutes (20 minutes if using convection), or until they are golden brown and slightly crisp. Keep an eye on them towards the end of the baking time to avoid over-baking.

12. Once baked, remove the torcetti from the oven and let them cool on a wire rack. This will allow them to firm up and crisp.

Enjoy your delicious, buttery torcetti! These sweet, twisted treats are perfect for a snack with coffee or as a delightful dessert after any meal.

Nutritional Information (per piece, approx.):

This traditional Italian pastry will melt in your mouth with its delicate buttery flavor, making it a perfect addition to your dessert repertoire.