Soft sugary twists are slightly different sweet buns, I wanted to give them a different shape and I must say they turned out pretty cute, but most importantly, they are soft.
I thought of them for a snack or breakfast; some enjoy them plain, others dip them in milk. I prefer to eat them as they are, I like to savor them properly.
I kneaded them in the Panasonic Croustina bread machine, but if you don’t have it, you can use a stand mixer or knead by hand, working the dough well.
I often use my bread machine for doughs because if I’m not making bread, brioche, or similar, I don’t want everything to have that slightly rounded rectangular shape, so I knead and then shape them as I like.
At this point, I only recommend following the recipe and trying my soft and tasty snacks yourself.
If you make this or any of my recipes, send me photos and I’ll post them on my page with your name.
Approx. 132 Kcal per twist
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 18 pieces
- Cooking methods: Bread Machine, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making Soft Sugary Twists
- 1 1/4 cups whole milk
- 1 tsp fresh yeast
- 4 cups flour type 0
- 1/4 cup sugar
- 1/4 cup sugar
- 2 tbsps milk
Tools
- 1 Baking Tray baking tray
Preparation of Soft Sugary Twists
In the bread machine bucket, insert the kneading blade, then pour in the milk and yeast, stir with a spoon and let it rest for 15 minutes.
After the time has passed, add the sugar, flour, and place the bucket in the machine, set the dough program, for me button 17, and start the machine, letting it work for 25-30 minutes, then turn off the machine.
Take the dough and transfer it to a large bowl, cover and let rise for 2 hours or until doubled.
If you are making the dough with a stand mixer or by hand, follow the same steps.
Once risen, transfer the dough to a work surface, create a ball, then roll out a not too thin sheet and cut out circles, then cut the center with a smaller circle.
At this point, intertwine the circles within each other as shown in the photo and place them spaced apart on a baking sheet lined with parchment paper.
Let rise again for about 1 hour, then brush them with (non-cold) milk and sprinkle with sugar.
Bake in a preheated oven at 360°F for about 30 minutes, checking the cooking.
