Twist italian brioche: how to make them soft!

published on 19 February, 2019 at 11:04
INGREDIENTS
1 ½ cup flour;
2 tbsp butter;
3.5 g (0.1 oz) dry yeast;
2 tsp sugar;
½ cup milk;
1 egg;
a pinch of salt;
vegetable oil for deep frying.

METHOD
Whisk flour with a little bit of salt.
Heat butter and milk with some sugar until lukewarm. Add dry yeast and set aside to activate for 10 minutes.
Whisk one egg into the yeast solution and pour right to the dry ingredients.
Knead the dough until smooth, cover and set aside for 1 hour.
When the dough has proved, knead it one more time, cover and let it rise once more for another 30 minutes.
Cut the dough into 8 parts, roll each part into 2.5 cm (1 inch) thick rope, making sure to twist both ends of the rope different ways. Gather both ends together and watch the dough spiralizer into a twisted donut. 
Let donuts rice for 15 minutes (covered with plastic), turning them over hallway through.
Fry in preheat oil for 3-4 minutes, pass in cinnamon sugar and serve right away.
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