the recipe

Procedure

1. Knead the flour, water at 4°C, yeast, and sugar.
2. Next, add the salt, flavorings, and finally the softened butter, kneading until the dough is smooth and homogeneous.
3. Transfer the dough, rolled out to a thickness of 2 cm, onto a tray between two sheets of parchment paper and refrigerate for 3 hours.
4. Cut the dough into strips 8–10 cm wide, then cut those into individual sticks.
5. Roll each piece on the work surface into a rope, coat in sugar, and shape into a torcetto, forming a double twist like a screw.
6. Place on parchment-lined baking trays and let rise for 1 hour at room temperature.
7. Bake in a convection oven at 160°C for about 30 minutes.
8. After the first 10 minutes, open the vent and keep it open until the end of baking.