Also known as treccine con lo zucchero in Sicily, these brioche sugar twists are found in bakeries and bars across the island and enjoyed for breakfast or a snack. And best of all, these soft and fluffy lightly sweetened twists are baked not fried!

I enjoy versatile sweet dough recipes that can be transformed in many ways. Take, for example, the Sicilian cartocci filled with ricotta cream recipe that I recently shared. Of course, that decadent treat is best enjoyed fried.
However, that same dough is perfect transformed into these brioche-like sugar twists and baked. The result is an airy, fluffy treat dredged in sugar that you'll love for breakfast or a snack with your coffee.
Breakfast in Sicily
Some of you may gawk at the idea of a sugar twist for breakfast. However treccine, and other sweets such as cream filled cornetti (similar to croissant) are a typical breakfast in Sicily, or all over Italy I might add.
Brioche sugar twists would be my second choice of breakfast next to Sicilian brioche with lemon granita!
Ingredient List
- All-purpose flour
- Granulated sugar
- Salt
- Milk
- Active dry yeast
- Unsalted butter
- Egg
- Vanilla extract
- Zest of one lemon or orange: not shown but highly recommended for extra flavor!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Heat milk until lukewarm. Transfer to a bowl and add the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with a paddle attachment combine flour, sugar and salt.
- Add cubed butter and process until the butter is fully incorporated into the dough.
- If using, stir in the lemon or orange zest.
- At this point, switch the paddle attachment for a dough hook.
- Pour the yeast mixture into the flour mixture and process until combined.
- Lightly beat the egg with the vanilla extract in a small bowl and add to the dough.
- Knead for 7-8 minutes until the dough is smooth, soft and elastic.
- Cover with plastic wrap and place in a warm place until doubled in bulk, about 3 hours.
- After the three hour rising period, use a kitchen scale to divide the dough into 12 roughly 80 gram balls.
- Roll out each ball into a 12 inch rope.
- Fold the rope in half, then twist.
- Place on a parchment paper covered baking sheet.
- Continue with the remaining dough, cover with a tea towel and let rise for one hour.
- Preheat oven to 350 degrees F.
- Bake the twists for 20 minutes or until golden brown.
- Let sit for about 10 minutes to cool slightly.
- Brush the tops lightly with milk or water, then dredge in sugar.
- Enjoy!
Recipe Notes
-Add the grated zest of one lemon or orange to the dough for extra flavor.
-For a dairy free version, replace the milk with almond milk.
-Add 1 teaspoon of cinnamon to the granulated sugar for dredging the baked sugar twists.
Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic.
Definitely! I have placed the proofed dough in the fridge overnight. Simply bring it back to room temperature (about 2 hours) before shaping into twists and proceed with this recipe as indicated.
These sugar twists are best enjoyed the day they are made for the best texture. However they will keep for a couple of days in a well sealed container at room temperature.
You may opt to fry them if you prefer a more traditional dougnut like texture. Follow my instructions for frying cartocci (made with the same dough) here.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more sweet yeast dough recipes!
- Sicilian Brioche
- Brioche Cinnamon Rolls with Apples
- Brioche Cinnamon Rolls
- Sweet Pistachio Cream Brioche Rolls
- Cartocci Siciliani with Ricotta
- Bomboloni with Pistachio Custard Filling
- Italian Sugar Doughnuts
- Italian Braided Easter Bread With Eggs
- Baked Sicilian Iris with Ricotta
Ingredients
- 1 cup milk
- 8 grams active dry yeast 1 packet
- 4 cups all-purpose flour
- ยผ cup granulated sugar
- 1 teaspoon salt
- ยผ cup unsalted butter at room temperature
- zest of 1 orange or lemon (optional but highly recommended)
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
For dredging
- milk or water as needed
- ยฝ cup granulated sugar
Instructions
For the dough
- Heat milk until lukewarm. Transfer to a bowl and add the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with a paddle attachment combine flour; sugar and salt.
- Add cubed butter and process until the butter is fully incorporated into the dough. Stir in the orange or lemon zest, if using.
- At this point, switch the paddle attachment for a dough hook. Pour the yeast mixture into the flour mixture and process until combined.
- Lightly beat the egg with the vanilla extract in a small bowl and add to the dough.
- Knead for 7-8 minutes until the dough is smooth, soft and elastic.
- Cover with plastic wrap and place in a warm place until doubled in bulk, about 3 hours.
To shape
- After the three hour rising period, use a kitchen scale to divide the dough into 12 roughly 80 gram balls.
- Roll out each ball into a 12 inch rope. Fold the rope in half, then twist.
- Place on a parchment paper covered baking sheet. Continue with the remaining dough, cover with a tea towel and let rise for one hour.
Bake
- Preheat oven to 350 degrees F. Bake for 20 minutes until golden brown. Let cool slightly before dredging in sugar.
To serve
- Use a pastry brush to lightly coat the top of each twist with milk or water. Dredge in granulated sugar. Enjoy!
Notes
-For a dairy free version, replace the milk with almond milk.
-Add 1 teaspoon of cinnamon to the granulated sugar for dredging the baked sugar twists. Can the dough be prepared by hand? Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic. Can the dough be made ahead? Definitely! I have placed the proofed dough in the fridge overnight. Simply bring it back to room temperature (about 2 hours) before shaping into twists and proceed with this recipe as indicated. Can they be fried? You may opt to fry them if you prefer a more traditional dougnut like texture. Follow my instructions for frying cartocci (made with the same dough) here. Storage These sugar twists are best enjoyed the day they are made for the best texture. However they will keep for a couple of days in a well sealed container at room temperature.
Jana
I don't understand why there is a gram unit of measurement but it doesn't work.
Nadia
Hello Jana, I am not sure what you mean? When you click on the word Metric at the end of the list of ingredients it should immediately give you the measurements in grams. Please check again and let me know if it works. Thanks!
josie fanone
I absolutely LOVE all your recipes! You're fantastic!!
Nadia
Hi Josie, thank you very much, I am quite flattered and truly appreciate your kind words! Thank you for following me along my food journey!