Combine the yeast with 100ml of lukewarm water and the honey. Let sit for 5 minutes.
Sift the flour onto a pastry-board and place it in the shape of a volcano where you put salt, 50g of sugar, diced butter at room temperature, and the mixture with the yeast.
Knead vigorously until a soft elastic dough forms. Make a ball and put it into a bowl. Cover with a tea-towel and let rise for about 1 hour in a warm place far from our streams.
Punch the dough down and roll it out with a rolling pin to 4 inches (1cm) thickness.
Shape ropes with your hands-about 5-6 inch (12-15 cm) long and 2 inch (0,5 cm) thick.
Bring the ends together and pinch so you have a kind of drop shape. Brush the torcetti with a little water and evenly roll them in caster sugar.
Let sit for over half an hour.
Bake at 180°C (356°F) for 15 minutes until golden brown and caramelized.
Take out of the oven, let cool and serve with a cup of hot tea.