Torcettini di Saint Vincent

 Hi
For this month of We knead to Bake by Aparna , she challenged us to bake these sugar coated cookies. Everything about torcettini is different…They are yeasted cookies, while generally the cookies are not yeasted.. The shape is different and the taste too.This recipe is adapted from A baker’s tour by Nick Malgieri

INGREDIENTS
Instant yeast    1 tsp
Water              1/2 cup
All purpose flour  1 1/2 cups
Salt                      1/4 tsp
Butter                   40gms
Sugar                    1/3 cup
PREPARATION
Add yeast to warm water and keep it aside for 10 minutes for it to froth up
Take the flour , salt and the lemon zest and pulse it for a few times in the food processor.
Now add the cut cold butter and run the processor in short intervals again till the flour butter mixture looks like coarse bread crumbs
Now pour the yeast mixture into this and run till everyting comes together.
Take it out and keep it closed in a well oiled bowl for 1 hr.
Now you will see that it has puffed up but not doubled
Deflate it , wrap it in a cling wrap and keep it in the refriidgerator for 1 hr.
When ready to roll, take it out, roll it into a rectangle, divide it equally into 24 pieces.
Take each small rectangle and roll into into a rope, sprinkle sugar on the work surface and roll it again on that and make the shapeof torcettini
Arrange these apart on a greased sheet . Let it rest for 20 minutes
Preheat the oven to 160C
Bake these for 25-30 minutes
Let it cool on a wire rack
Serve with a hot cup of coffee
Thank you aparna for this lovely recipe
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