Taralli recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 ½ cups water
¼ cup margarine
1 ½ tablespoons white sugar
1 tablespoon salt
1 egg
5 pounds all-purpose flour, divided
½ cup fennel seed
¼ cup water

Nutrition Info

93.6 calories
carbohydrate: 18.5 g
cholesterol: 1.9 mg
fat: 0.8 g
fiber: 0.8 g
protein: 2.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 79.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, dissolve yeast in water. Let stand for 5 minutes.

  2. 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.

  3. 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.

  4. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. 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.

  7. 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.

Recipe Yield

8 dozen

Recipe Note

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.

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