These Italian Twist Cookies are a delicious cookie made with yeast. But don't let that scare you, they are easy to make. A not too sweet Italian Cookie. Perfect for Breakfast or Snack.
In a small bowl add the lukewarm water and sprinkle the yeast on top, let sit for 5 minutes then mix to combine.
In the bowl of a stand up mixer whisk together the flour and sugar, make a well in the middle and add the yeast mixture.
Start to knead with the dough hook (on speed 1 or 2) then add the salt and increase to speed #4 (no higher) and knead for about 3-4 minutes or until smooth.
Cover the bowl with plastic and a clean kitchen towel and let rise in a warm, draft free area for 1 - 1 1/2 hours or until doubled in bulk.
Then add the softened butter a little at a time while kneading, continue to knead until all the butter has been absorbed, approximately 3-4 minutes.
Cover the bowl again and let rise for approximately one hour, if the dough is sticky then place in the fridge for 20-30 minutes.
Remove the dough from the fridge and roll into 25 5 1/2 - 6 inch (14 cm) ropes. Twist the rope ends, one over the other into a teardrop shape. Roll in the cane sugar and place on parchment paper lined cookie sheets. Cover with a tea towel and let rise in a draft free warm area for 30 minutes.
15 minutes before, Pre-heat oven to 350F (180C).
Bake the cookies for approximately 20-25 minutes or until the cookies are golden brown. Let cool before serving.