These brioche twists are soft on the inside, lightly crisp on the outside, and finished with a snowy dusting of powdered sugar that makes them impossible to ignore. Made with pantry staples like milk, flour, yeast, sugar, and egg, this recipe transforms a humble dough into a batch of irresistible fried pastries. The dough is mixed, left to rise until puffy, wrapped around sticks to create their signature spiral shape, then fried until beautifully golden.
These brioche twists are perfect for breakfast, brunch, afternoon snacks, dessert, or whenever a sweet craving decides to make an appearance.
What Are Brioche Twists?
Brioche twists are a variation of traditional brioche dough, shaped into spirals before cooking. While classic French brioche is often baked into loaves or buns, creative bakers around the world have found countless ways to shape and serve the enriched dough.
The word "brioche" originates from France, where it became famous for its rich, tender texture thanks to ingredients like eggs and butter. Over time, bakers began experimenting with shapes and preparation methods, leading to braided loaves, knots, rolls, and twists.
Pro Tips for the Best Brioche Twists
- Milk that is slightly warm helps activate the yeast. If it's too hot, it can damage the yeast and prevent the dough from rising properly.
- Allow the dough the full hour to rise. A properly risen dough creates a lighter texture and makes shaping easier.
- A smooth dough produces softer twists. If the dough feels rough or uneven, give it a few extra minutes of kneading.
- A small amount of flour on your work surface prevents sticking without making the dough too dry.
Frequently Asked Questions
Why Didn't My Dough Rise?
Several factors can affect rising. Old yeast, milk that was too hot, or a cold kitchen can all slow down or stop yeast activity. Always check that your yeast is fresh and active before starting.
Can I Add Flavorings To The Dough?
Vanilla extract, citrus zest, cinnamon, or cardamom can add extra character to the dough without changing the overall recipe structure.
What Type Of Flour Works Best?
Regular all-purpose flour works very well for this recipe. It provides enough structure while keeping the finished twists pleasantly soft.
Can I Fill The Twists?
A small amount of chocolate spread, fruit preserve, or sweet cream filling can be added before shaping. Avoid overfilling, as the filling may leak during cooking.
How to Store Leftovers
You can keep them at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To refresh them, warm them briefly in the oven or air fryer. This helps restore some of their original texture.
Ingredients
How to Make Fried Brioche Twists
Pour the lukewarm milk into a bowl with sugar and dry yeast, stirring gently to combine.
Pour the lukewarm milk into a bowl with sugar and dry yeast, stirring gently to combine.
Add the butter, egg, flour, and salt to the bowl. Mix everything until a soft dough forms and knead until smooth. Cover the bowl and let it rise for 1 hour.
Add the butter, egg, flour, and salt to the bowl. Mix everything until a soft dough forms and knead until smooth. Cover the bowl and let it rise for 1 hour.
Transfer the risen dough to a lightly floured surface. Divide it into 8 equal pieces, roll each piece into a rope, and carefully wrap it around a stick, forming a spiral.
Transfer the risen dough to a lightly floured surface. Divide it into 8 equal pieces, roll each piece into a rope, and carefully wrap it around a stick, forming a spiral.
Heat oil in a deep pan and fry until the twists are evenly golden brown on all sides.
Heat oil in a deep pan and fry until the twists are evenly golden brown on all sides.
Lift the cooked twists from the oil and place them on paper towels or a wire rack to remove excess oil. Once slightly cooled, sprinkle powdered sugar over the twists.
Lift the cooked twists from the oil and place them on paper towels or a wire rack to remove excess oil. Once slightly cooled, sprinkle powdered sugar over the twists.
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