Taralli Chef John's Recipe

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Taralli

"Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds."

Ingredients :

• 1 (.25 ounce) package active dry yeast
• 1 1/2 cups water
• 1/4 cup margarine
• 1 1/2 tablespoons white sugar
• 1 tablespoon salt
• 1 egg
• 5 pounds all-purpose flour, divided
• 1/2 cup fennel seed
• 1/4 cup water (optional)

Instructions :

Prep :	Cook : 96M	Ready in :

• In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
• In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
• Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
• Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

Notes :

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