Torcettini Di Saint Vincent / Sugar Crusted Twisted Cookies - We Knead to Bake # 4

For this Month's bread Aparna decided to bake this soft and delicious Yeasted cookies / Torcettini Di saint vincent by the We Knead to Bake Group. This is the first time am hearing this name and tried and tasted too. These yeasted cookies are so delicious with outer crsipy/crunchy sugar crust with inner soft bread like texture. These cookies are so attractive and addictive, sure one couldn't stop from munching this yummy cookies. Since these are mild sweet cookies, perfect with tea/coffee. More than my kids i loved this cookies and soon will try the choco/coffee flavored yeasted cookies. 
The recipe also very easy and simple to make compared to the previous breads this is more comfortable and i thoroughly enjoyed baking these beauties. Thank You Aparna for this delicious recipe again. Now off to the recipe..

Recipe source (Adpated from A Baker’s Tour by Nick Malgieri)
Makes about 24 biscuits/cookies.
Ingredients

1. All Purpose Flour    1 and 1/2 cup
2. Salt    1/2 tsp
3. Instant Yeast   1 tsp
4. Butter    3 tbsp
5. Warm water    1/2 cup or as needed to form a dough.
6. Lemon Zest     1/2 tsp
7. Sugar    as needed for rolling the cookies.

Method

• In a large bowl mix flour, salt, yeast mix well. Then add butter and zest. Now combine the butter with flour well and using warm water make a dough. 

• Do not knead the dough too much, just mix well then keep it in an oiled bowl.
• Cover the bowl with cling wrap and keep it in a warm place for about an hour to rise.
• After that flatten the dough, cover and keep refrigerated for about an hour or up to 24 hours. 
• When ready to make the cookies, take the dough out and lightly roll it out into an approximately 6” square.

• Using a pizza wheel cut the dough into four strips of equal width. Cut each strip into 6 equal pieces, by cutting across, making a total of 24 pieces. 
• Roll each piece into a pencil thick rope about 5" long. Sprinkle a little sugar on your work surface and roll the “rope” in it so the sugar crusts the dough uniformly. Form the rope into a loop crossing it over before the ends.

• Place the Torcettini on parchment lined baking sheets, leaving 1.5" between them. Leave them for about 20 minutes or so till they rise/ puff up slightly.
• Bake them at 160C (325F) for about 25 minutes till they’re a nice golden brown.
• Cool the cookies completely, on a rack. Store them in an air-tight container at room temperature.