Imagine sinking your teeth into a perfectly golden, sugar-crusted pastry that melts in your mouth with a delicate buttery richness. These Baked Brioche Sugar Twists are not just a recipe—they're a culinary journey that transforms your kitchen into a Parisian bakery. With a crispy exterior, soft interior, and a generous sprinkle of sweet granules, these twists are about to become your new obsession. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your baking game and impress everyone who takes a bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 10 twists
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon active dry yeast
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar for topping
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes foamy and activated.
- In a large mixing bowl, combine the all-purpose flour, 1/4 cup sugar, and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture, melted butter, and eggs into the well. Mix using a wooden spoon or stand mixer with a dough hook until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not too sticky.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 12x16 inches.
- Sprinkle the surface of the dough generously with the additional 1/4 cup of granulated sugar.
- Cut the dough into 10 long strips, then twist each strip and place on a parchment-lined baking sheet.
- Let the twisted strips rise again for 20-30 minutes in a warm place until puffy.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the sugar twists for 15-18 minutes, or until golden brown and crispy on the edges.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, look for a smooth, elastic texture. Don't be afraid to dust your surface with flour to prevent sticking.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A turned-off oven with the light on or near a sunny window works perfectly.
- Sugar Coating Trick: For an extra crispy, caramelized exterior, press the sugar generously into the dough before twisting.
- Uniform Twists: Use a pizza cutter or sharp knife to ensure even strips for consistent baking.
- Cooling is Crucial: Allow the twists to cool slightly on a wire rack to maintain their crisp texture and prevent sogginess.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
