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8 servings
Ingredients:
1 (.25 ounce) package active dry yeast1 1/2 cups water1/4 cup margarine1 1/2 tablespoons white sugar1 tablespoon salt1 egg5 pounds all-purpose flour, divided1/2 cup fennel seed1/4 cup water (optional)
Instructions:
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.
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