Italian bakers twist dough counterclockwise exactly 7 times—clockwise twists trap air bubbles that make them dense and chewy.
Soft Twists with Sugar
Indulge in the delightful softness of these sugary brioche twists that are simply irresistible! With a touch of buttery goodness and a sprinkle of fragrant vanilla, these treats are perfect for any occasion. Using my trusty Planeria @kitcheninthebox_, I whipped up a batch that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 45gr di burro morbido (3.15 tbsp)
- burro e zucchero q.b.optional
- 2 uova medie
- 1 uovo per spennellare
- 200gr di latte (7.06 oz)
🫙Pantry Staples(4)
- 450gr di farina Manitoba (3.6 cup)
- 20gr di lievito fresco di birra (0.71 oz)
- 70gr di zucchero semolato (0.35 cup)
- 1 cucchiaio di estratto di vaniglia (15 ml)
👨🍳 Instructions
- 1
In the bowl of the stand mixer, mix flour, crumbled yeast, sugar, and vanilla. Insert the 'hook', set to speed 2, and gradually add the eggs and milk, previously mixed.
- 2
After 5 minutes, the mixture will be loose, cover and let it rest for 20 minutes.
- 3
After the time has passed, set to speed 1 and incorporate the butter little by little.
- 4
After about 5 minutes, the dough will be more compact. To make it smooth, fold it with strength as shown in the video.
- 5
Let it rise until doubled in size (about 1.5 hours).
- 6
Then, form balls of 90g and let them rest for 20 minutes. Shape into strands and twist to create the Twists.
- 7
Let them rest on the tray, covered with plastic wrap for 30 minutes.
- 8
After the time has passed, brush with egg and bake in a preheated oven at 180 degrees Celsius (after about 10 minutes, cover with aluminum foil).
- 9
While still warm, brush the brioche with butter and roll in sugar.
💡 Pro Tips
- ✓Mix your dough at exactly speed 2 for the initial 5 minutes because higher speeds will develop gluten too quickly, creating a tough texture instead of the tender crumb needed for soft twists.techniqueSpeed 2
- ✓Incorporate butter at room temperature (18-20°C) and only after the 20-minute autolyse because cold butter won't emulsify properly and will create a greasy, dense dough.ingredient18-20°C
- ✓Portion your dough into exactly 90g balls because this weight ensures uniform baking and prevents smaller pieces from overbaking while larger ones remain underdone.technique90g portions
- ✓Cover with aluminum foil after 10 minutes at 180°C because the sugar content causes rapid browning, and extended exposure will create bitter, burnt flavors before the interior is fully baked.timing180°C, 10 minutes
- ✓Allow the 20-minute autolyse rest after initial mixing because this hydrates the flour proteins and activates enzymes, reducing kneading time by 30-40% and creating better gluten structure.timing20 minutes, 30-40% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian bakers twist dough counterclockwise exactly 7 times—clockwise twists trap air bubbles that make them dense and chewy.
Soft Twists with Sugar
Indulge in the delightful softness of these sugary brioche twists that are simply irresistible! With a touch of buttery goodness and a sprinkle of fragrant vanilla, these treats are perfect for any occasion. Using my trusty Planeria @kitcheninthebox_, I whipped up a batch that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 45gr di burro morbido (3.15 tbsp)
- burro e zucchero q.b.optional
- 2 uova medie
- 1 uovo per spennellare
- 200gr di latte (7.06 oz)
🫙Pantry Staples(4)
- 450gr di farina Manitoba (3.6 cup)
- 20gr di lievito fresco di birra (0.71 oz)
- 70gr di zucchero semolato (0.35 cup)
- 1 cucchiaio di estratto di vaniglia (15 ml)
👨🍳 Instructions
- 1
In the bowl of the stand mixer, mix flour, crumbled yeast, sugar, and vanilla. Insert the 'hook', set to speed 2, and gradually add the eggs and milk, previously mixed.
- 2
After 5 minutes, the mixture will be loose, cover and let it rest for 20 minutes.
- 3
After the time has passed, set to speed 1 and incorporate the butter little by little.
- 4
After about 5 minutes, the dough will be more compact. To make it smooth, fold it with strength as shown in the video.
- 5
Let it rise until doubled in size (about 1.5 hours).
- 6
Then, form balls of 90g and let them rest for 20 minutes. Shape into strands and twist to create the Twists.
- 7
Let them rest on the tray, covered with plastic wrap for 30 minutes.
- 8
After the time has passed, brush with egg and bake in a preheated oven at 180 degrees Celsius (after about 10 minutes, cover with aluminum foil).
- 9
While still warm, brush the brioche with butter and roll in sugar.
💡 Pro Tips
- ✓Mix your dough at exactly speed 2 for the initial 5 minutes because higher speeds will develop gluten too quickly, creating a tough texture instead of the tender crumb needed for soft twists.techniqueSpeed 2
- ✓Incorporate butter at room temperature (18-20°C) and only after the 20-minute autolyse because cold butter won't emulsify properly and will create a greasy, dense dough.ingredient18-20°C
- ✓Portion your dough into exactly 90g balls because this weight ensures uniform baking and prevents smaller pieces from overbaking while larger ones remain underdone.technique90g portions
- ✓Cover with aluminum foil after 10 minutes at 180°C because the sugar content causes rapid browning, and extended exposure will create bitter, burnt flavors before the interior is fully baked.timing180°C, 10 minutes
- ✓Allow the 20-minute autolyse rest after initial mixing because this hydrates the flour proteins and activates enzymes, reducing kneading time by 30-40% and creating better gluten structure.timing20 minutes, 30-40% reduction