Torsade Recipe

Activate yeast

In a small bowl whisk warm water (1/2 cup) with 1 tsp instant yeast and 1 tbsp of the granulated sugar. Let sit 5–7 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), combine 2.5 cups all-purpose flour, remaining 1 tbsp sugar, and 1 tsp salt. Mix briefly to combine.

Make dough

Add the foamy yeast mixture, 3 tbsp warm whole milk, 3 tbsp softened butter, and 1 large egg to the dry ingredients. Mix on low until incorporated, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1–2 tbsp more flour; if too dry, add 1 tsp water at a time.

First rise

Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling

While dough rises, mix 1/4 cup brown sugar and 1 tsp ground cinnamon in a small bowl. Set aside. Also melt 2 tbsp unsalted butter for brushing.

Roll out dough

After the first rise, punch down dough and turn out onto a lightly floured surface. Roll into a rectangle about 10 x 14 inches (roughly 1/4 inch thick).

Add filling

Brush the rolled dough evenly with the 2 tbsp melted butter. Sprinkle the brown sugar–cinnamon mixture evenly over the buttered surface, leaving a 1/2-inch border on one long edge.

Roll and halve

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or bench scraper, cut the log in half lengthwise so you have two long ropes with the layers exposed.

Form torsade (twist)

Place the two ropes side by side with the cut sides facing up. Pinch one end together and twist the two ropes around each other, keeping the cut (seeded/swirled) sides facing up so the swirls remain visible. Pinch the other end to seal and gently shape into a 10–12 inch twisted loaf or separate into 8–10 cm individual torsades.

Second rise

Transfer the shaped torsade to a parchment-lined baking sheet. Cover loosely with plastic wrap or a lightly greased bowl and let rise until puffy, about 30–45 minutes.

Egg wash and finish

Preheat oven to 375°F (190°C). Beat the remaining egg with 1 tsp water to make an egg wash; gently brush over the risen torsade. Sprinkle optional coarse or pearl sugar on top if desired.

Bake

Bake in the preheated oven for 20–25 minutes for a single loaf (or 12–16 minutes for smaller torsades), until golden brown and internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil.

Cool and serve

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes. Dust lightly with powdered sugar if desired. Slice and serve warm or at room temperature.