Treccina – Sicilian Sugar Brioches

Directions

• Assemble the hook on the planetary mixer and pour in the flour, sugar, crushed brewer’s yeast and stir at low speed.
• Add a little water and the first yolk. After a few seconds, knead the second egg yolk for a minute.
• Add a little more water and salt, stir again and add the remaining water.
• When the dough has become homogeneous, add the butter cut into small pieces and the milk a little at a time.
• When the dough has come off the walls of the planetarium, cover with transparent film and let it rest for 1/2 hour in the oven.
• At this point, make some little snakes with the dough, each of 100 grams, stretch them out with your hands, fold them in half and weave them together. Place in a baking tin with baking paper and leave to rise for an hour.
• Brush them with the beaten egg and milk and bake in a preheated oven at 200°C for 5 minutes, then lowered to 190° for about 15 minutes. Leave them when they are golden brown, always checking the cooking on sight.
• Fill a container with a bit of water, take the treccine one by one, turn it upside down and wet them in the upper part only. Repeat the same procedure on a plate where you have poured caster sugar. Let it dry and serve.