Thi is the more traditional piedmontese Torcetti recipe, grandma used to make. I prefer the recipe with the eggs and a bit of anise extract for speed and ease, but this recipe and technique I post below is really “the authentic” Torcetti Recipe from piemonte, and in my opinion tastes better. The Torcetti are simply flour, yeast, and butter. They are light and delicate and very buttery and only slightly sweet.
Torcetti Recipe (Traditional)
1 cup of flour (for starter)
1 envelope of yeast (or 2.5 teaspoons)
1/2 cup of water
3 cups of flour
1 pound of butter (room temperature)
sugar (for dipping)
In a large bowl, add to 1/2 cup of lukewarm water add one envelope of yeast. Add one cup of the flour. Knead it well. Cover this with a tea towel and let it rest at room temperature for at least one hour (but longer is better).
After one hour, add the 3 cups of flour and break up the butter into pieces and cut it into the dough. Mix thoroughly until the butter and flour are incorporated. You will have a very stiff dough at this point. Cover it well and put it into the refrigerator over night.
The next day, roll out pencil-thin logs of dough. Bend 8-inch pieces into a horseshoe shape and roll them in sugar. Place them on parchment paper on a baking sheet and bake in a 375 degree oven for 15 minutes until just turning brown.
I promise they will be light as air and you will taste all that butter.