Light yeast-raised butter cookies shaped into twisted teardrop loops with a crisp sugar crust.
Torcetti al Burro
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 269 minutes: 45 hands-on, 150 chilling or resting, 44 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Mixing bowl
- Dough scraper
- Two 13 × 18-inch baking sheets
- Parchment paper
- Shallow coating dish
- Cooling rack
Light yeast-raised butter cookies shaped into twisted teardrop loops with a crisp sugar crust.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the first dough
- 1Make the first doughMix flour, instant yeast, 38 g sugar and salt. Add lukewarm water and knead about 8 minutes until smooth. Cover and leave in a warm place for about 60 minutes, until visibly expanded.
Work in the butter
- 2Work in the butterKnead in soft butter in several small additions. The dough may look slippery before it comes together; continue without adding flour. Cover and leave another 60 minutes until puffy, then refrigerate 30 minutes for easier handling. Resting and chilling total 150 minutes; a cool room can require longer.
Twist and coat
- 3Twist and coatHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Divide dough into 24 pieces, about 21 g each. Roll each into a 7-inch rope, gently twist along its length, coat in the 67 g finishing sugar and join the ends into a pointed oval loop. Keep a generous open center. Place 12 on each of two lined 13 × 18-inch sheets, 2 inches apart.
Bake the loops
- 4Bake the loopsBake one sheet at a time 18–22 minutes, 44 minutes for both, until the sugar crust and underside are golden. Cool 5 minutes on sheets and another 25 minutes on a rack. The centers should be light and dry rather than dense.
Chef’s Science & Pro Tips
Ingredient science
Adding butter after the first rise follows the characteristic staged dough method.
Technique & texture
Use warm, not hot, water so the yeast remains active.
Finishing & serving
Pinch the rope ends firmly and leave the center open enough to survive expansion.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Keep fully cooled cookies airtight in a cool dry room. |
| Refrigeration | Not needed | Store the baked plain cookies dry to protect their crust. |
| Raw freezing | Not recommended | Complete the yeast rises and bake for the most predictable home result. |
| Baked freezing | Up to 1 month | Freeze cooled loops airtight, separated by parchment. |
| Restoring | About 1 hour | Thaw sealed at room temperature; open the box only after thawing. |
Notes
- Adding butter after the first rise follows the characteristic staged dough method. Use warm, not hot, water so the yeast remains active. Pinch the rope ends firmly and leave the center open enough to survive expansion. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can baking powder replace the yeast?
No. It would create a different dough and skip the two rises that define this version.
Why does butter squeeze out during kneading?
It was probably added too quickly. Work in small soft additions until each is absorbed.
What shape should I aim for?
An elongated oval with joined pointed ends, like a teardrop, rather than a round bagel.
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