Ingredients
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1 kg Flour
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400 gr Water
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50 gr Brewer's yeast
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70 gr Butter
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100 gr Milk
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100 gr Sugar
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20 gr Salt
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2 Yolk
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For Brushing
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1 Yolk
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1 teaspoon Milk
Directions
The “Treccine” (literally “Braids”) are a typical sweet brioche from the Palermo area. They will always remind us of many childhood memories as they were the typical snack for school or for the afternoon filled with hazelnut cream or jam.
Even the next day they are soft and slightly heated will always be delicious!!!!
Steps
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1
Done
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Assemble the hook on the planetary mixer and pour in the flour, sugar, crushed brewer's yeast and stir at low speed. |
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2
Done
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Add a little water and the first yolk. After a few seconds, knead the second egg yolk for a minute. |
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3
Done
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Add a little more water and salt, stir again and add the remaining water. |
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4
Done
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When the dough has become homogeneous, add the butter cut into small pieces and the milk a little at a time. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
