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Taralli |
"Ciao! This is an antique recipe, for this reason the sizeable measurements. Makes sufficient for a large Italian own family! You can half the recipe; go away yeast and eggs the equal. They are top notch with wine or espresso, and make excellent teething biscuits if you omit the fennel seeds."
Ingredients :
- 1 (.25 ounce) package lively dry yeast
- 1 half cups water
- 1/four cup margarine
- 1 half tablespoons white sugar
- 1 tablespoon salt
- 1 egg
- 5 kilos all-motive flour, divided
- 1/2 cup fennel seed
- 1/four cup water (optionally available)
Instructions :
Prep : | Cook : 96M | Ready in : |
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- In a small bowl, dissolve yeast in water. Let stand for five minutes.
- In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and half of the flour and mix till clean. Stir in the ultimate flour and the seeds. Mix in extra water as needed to make a stiff dough.
- Turn dough out onto a lightly floured floor. Knead nicely. Place dough in a gently oiled bowl, and turn once to coat surface. Cover with a moist fabric and place in a warm spot to upward thrust for about 1 half hours.
- Roll dough into short ropes about 1/2 inch thick. Join ends to shape donut form. Set aside to rise for a few minutes.
- Preheat oven to 350 degrees F (one hundred seventy five degrees C).
- Fill a huge saucepan half full of water; carry to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting each sides dry on a sheet of waxed paper.
- Bake at 350 levels F (one hundred seventy five stages C) on a lightly greased cookie sheet, turning some times during baking until medium brown and crisp.
Notes :
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