Torcetti di Torino

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Ingredients

500g Strong Bread Flour
200g Natural Yeast
200 g water
150g butter
20 g honey
20g malt syrup
2tsp salt

To decorate:
Golden Granulated Sugar

We usually start this recipe at night.
Dissolve the refreshed Natural Yeast in the water, adding the honey and the malt syrup.
Add the flour and work the dough for 2 to 3 minutes. Then add the salt and eventually start incorporating the butter at room temperature.
Work the dough until all the butter is well absorbed and it reaches a very smooth consistency.
Shape it into a rectangle and put it on a tray. It will not stick to it, the dough is very buttery. Let it prove overnight, either covered with cling film or even better inside a big plastic bag sealed with a peg.
After about 12 hours the dough will have doubled in size.
You can now slice it with a dough cutter into thin slices, which you will then stretch and curve to form a knot shape and roll it into some sugar. It is the same procedure that you would follow to make grissini, so you can watch the video on our website: http://blogtwomamas.blogspot.co.uk/2012/11/grissini-torinesi-i-rubata.html
Sprinkle with some more sugar and baked the Torcetti at 200 C for about 15 minutes. Once you have baked all the Torcetti  put them back into the oven and leave there until the oven is cold.
Torcetti will last for over 2 weeks if kept in an airtight container.