Soft and super fluffy sugar twists. As soon as the air turns a bit cooler, my urge to knead dough comes back strongly! And so these delightful super soft Brioche decorated with plenty of sugar are born. The brioche that, when you eat them, fill your hands with sugar and capture your heart at the first bite. The recipe is classic, with lard instead of butter, which makes them soft and irresistible. They are already great as they are, but if you want to make them more indulgent, you can add chocolate chips or raisins to the dough, or choose to fill them with jam or Nutella. Breakfast is perfect if you wake up to these super soft Sicilian Sugar Twists waiting for you! A super soft dough that you can prepare by hand or with the help of a stand mixer, then a little yeast and a long rise do the rest. Just imagine the delicious aroma that filled my entire house with my Brioche Dough Twists! Let’s hurry into the kitchen and prepare some irresistible Soft Twists together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 225.76 (Kcal)
- Carbohydrates 37.41 (g) of which sugars 10.11 (g)
- Proteins 6.06 (g)
- Fat 6.57 (g) of which saturated 2.70 (g)of which unsaturated 3.63 (g)
- Fibers 1.28 (g)
- Sodium 45.28 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Breakfast Brioche Ingredients
- 3 1/4 cups all-purpose flour
- 2 3/4 tsp fresh yeast
- 1/3 cup sugar
- 4 1/4 tbsp lard
- 1 egg
- 1 cup milk
- 1 pinch salt
- 2 3/4 tbsp milk
- 3 tbsp sugar
How to Prepare the Sugar Twists
You can prepare the dough by hand in a bowl or with the help of a stand mixer. Dissolve the fresh yeast in lukewarm milk. Add the sugar and mix. Add one egg, grated lemon zest, and the flour gradually.
Mix and finish with the lard. Knead well for a long time to incorporate it into the dough. You should get a soft but not sticky dough. Transfer the dough to a lightly floured bowl, cover with plastic wrap, and let rise in a warm place for 3-4 hours.
Take the risen dough and transfer it onto a lightly floured work surface. Divide it into 9-10 more or less equal parts. I preferred to make not too large brioche, but if you want to make them larger, divide the dough into 7-8 portions.
Roll into a thin rope and cut it into 2 parts about 4-5 inches each. Twist them together to form the sweet Twists. Arrange them slightly spaced on a large baking sheet lined with parchment paper as you prepare them.
Let them rise for about an hour. Preheat the oven to 375°F. Brush the brioche with milk before baking them. Bake the Breakfast Twists in the preheated static oven at 375°F for 20-22 minutes. Brush them with milk while still warm and decorate with granulated sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the lard with 4 1/4 tablespoons of soft butter
The Brioche with Sugar stay soft and fluffy in a container or food bag for 2-3 days. You can also freeze them. Just heat them for a few minutes in the oven or microwave
Don’t miss the recipe for the Rose Cake with Jam
