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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
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.
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