Cup of Yum
1. Start making Torcetti cookies by dissolving the dry yeast in the lukewarm water. Stir well until the yeast is fully dissolved and set aside.
2. In a large bowl, combine the flour, fine salt, and granulated sugar. Stir the dry ingredients together.

The First Rise

Cup of Yum
1. Next, pour in the yeast mixture (water and yeast from Step 1). Use a spoon or your hands to mix the ingredients together until the dough starts to come together.
2. Begin kneading the dough with your hands directly in the bowl. Keep gathering all the ingredients until they form a smooth and uniform dough. This may take 5–7 minutes of kneading.
3. Once the dough is ready, cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot and let the dough rise for about 1 hour, or until it has doubled in size.

The Second Rise

1. After the first rise, transfer the dough to the bowl of a stand mixer fitted with the dough hook attachment. If you don’t have a stand mixer, you can continue kneading by hand, but it will require more effort.
2. Add the softened butter, one small piece at a time, while kneading at medium speed. Allow each piece of butter to be fully absorbed before adding the next one. This step is key to achieving a soft and rich dough.
3. Once all the butter is incorporated, transfer the dough back to the mixing bowl. Cover it again and let it rise for another hour, or until it has doubled in size.

Shape the Torcetti

1. Once the dough has risen for the second time, lightly flour a clean work surface or a pastry board. Divide the dough into small pieces, about 15 g (½ ounce) each.
2. Using your fingertips, roll each piece of dough into a thin strand about 1 cm (½ inch) thick and 15–20 cm (6–8 inches) long.
3. Take each strand of dough and twist it by rolling the ends in opposite directions to create the classic torcetti look.
4. Once twisted, shape the strand into a teardrop or oval by joining the two ends together. Gently press the ends to seal them.
5. Pour some brown sugar onto a plate or shallow bowl. Dip each torcetto into the sugar, coating it completely on all sides. Be sure to press the cookie lightly into the sugar to ensure it sticks well. The brown sugar will caramelize during baking, creating a delicious crispy crust.
6. As you finish coating each torcetto with sugar, place it on a baking dish lined with parchment paper. Make sure to leave enough space between each cookie, as they will puff up and spread slightly during baking.

Bake the Torcetti

1. Preheat your oven to 180°C (355°F) in static mode. Bake the torcetti in the preheated oven for about 25 minutes, or until they are puffed up and golden brown.
2. Keep an eye on them as they bake, as the sugar can darken quickly. Once baked, remove the dish from the oven and allow the cookies to cool completely on a wire rack.
3. Once cooled, arrange the torcetti on a tray or in a decorative basket. Serve them with coffee, tea, or even a glass of fortified wine for a true Italian treat.