Leavened butter torcetti, are small doughnuts coated with brown sugar, very crumbly due to their double leavening and are excellent to enjoy at breakfast dipped in a nice cup of milk or for a tasty snack accompanied by a nice tea. I’ve already made the butter torcetti but without leavening you can find them here, but this time I wanted to try the original recipe and I must say I couldn’t choose between the two. I suggest you try both and then tell me which one you prefer. Let’s see what we need to make this leavened butter torcetti recipe.
TRY ALSO THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
SIMPLE AND CRUMBLY LEAVENED BUTTER TORCETTI: HERE’S WHAT WE NEED TO MAKE THEM
- 2 3/4 cups all-purpose flour
- 2/3 cup water
- 1 3/4 tsp fresh yeast
- 5 oz cold butter
- 1 pinch salt
- brown sugar (to coat)
Steps
LET’S PREPARE THESE DELICIOUS COOKIES
Dissolve the yeast in the water, pour the flour and sugar into a large bowl and mix, then add the dissolved yeast, start blending everything, add the salt and form a nice dough, cover it and let it rise for about 2 hours. Once the rising is finished, cut the butter into pieces and add it a little at a time to the dough. For this operation, you can also use a mixer but add the butter only after the previous one is well blended. Transfer the dough back into the bowl, cover it and let it rise again for at least 1 hour, then place the bowl in the fridge for about 30 minutes. After the time has passed, pour the dough onto a lightly floured work table, knead it a bit with your hands and cut many pieces weighing 0.7 oz each, stretch them into cylinders and then close them into rings and coat all the rings in brown sugar, place them on a baking sheet and bake at 356°F for about 15 minutes. But always adjust according to your oven. Remove from the oven and let them cool.
