Torcetti with butter recipe of 12-03-2015 [Updated on 12-03-2015]
Torcetti with butter are leavened dough biscuits, the dough is kneaded twice, first only with flour, water and yeast, then, once the dough has risen, butter is added. In this way, cylinders of dough are obtained which are passed in granulated sugar and which are given the shape of a braided donut. Torcetti are typical biscuits of Val d'Aosta, famous are the torcetti di San Vincent whose particularity consists in not having sugar in the dough, but also a classic of Piedmontese pastry in which cane sugar is often used for the covering . This is the recipe I followed to get some crumbly and really delicious torcetti :)
How to make butter torcetti
Put the flour in a bowl, make a hole in the center and add the yeast dissolved in water
Start kneading then add the salt
Knead the dough until you get a soft and homogeneous dough.
Cover with a cloth and let it rise for 1 hour and a half
Now add the softened butter a little at a time, waiting for the first part to be absorbed and then add the other.
Knead the dough for about ten minutes or until the butter has been completely absorbed.
Then turn the dough upside down on a floured pastry board and divide the dough into 25 pieces
create cords 10 cm long.
Pass them in sugar
Then cross them by pressing lightly to seal.
Place the butter torcetti on a baking sheet covered with parchment paper and let them rise for another half hour
Bake the torcetti in a preheated oven at 200 ° C for about 10/15 minutes. Let it cool and serve.