AOSTA VALLEY - Torcetti
1h50 minutes
26 torcetti
INGREDIENTS
Viaggio flour 9oz
Water ½ cup - lukewarm
Butter 4oz
Sugar 1.7oz
Brewer’s yeast ½ tsp
Salt to taste
Cane sugar 3.5oz
DIRECTIONS
To make the torcetti, dissolve the yeast in lukewarm water. In a large bowl, mix the Viaggio flour with salt and sugar. Add the yeast dissolved in water and knead with your hands on a work surface, till the dough becomes smooth and homogeneous. Put the dough to rise in a bowl, covered with plastic wrap, for an hour. After this time, transfer the dough to the work surface, and add the butter softened at room temperature, a bit at a time, kneading well. When the butter is completely absorbed, place the dough back in the bowl and let it rise again for an hour. When has doubled in volume, let it rest in the refrigerator for at least half an hour before knead it again. Put some flour on a work surface and divide the dough into small balls, and then create torcetti. Pass the torcetti in brown sugar and then place them on a baking tray covered with baking paper. Bake in oven preheated to 355° for about 25 minutes.
ENJOY!
