Tarallini Con I Finocchietti (Little Fennel Rings)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Yields:
-
24 rings
ingredients
- 1 ounce active dry yeast
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 lb unbleached white flour
- 2 ounces unbleached white flour
- 1 tablespoon fennel seed, slightly crushed to release flavor
- oil, for greasing
directions
- In a large mixing bowl, dissolve the active dry yeast in 3 tablespoons tepid water.
- Add the salt, olive oil and approximately 8 fluid ounces tepid water (depending on the flour you use.).
- Combine the flour and fennel seeds in another bowl then work in the liquid mixture, (including the yeast plus the water); making a smooth elastic dough.
- Divide the dough into 24 pieces and roll out to make finger-sized sausage shapes. Twist each dough shape round to form a ring, using a little bit of water to seal the ends to join.
- Leave the biscuits to rise, uncovered for about 2 hours.
- Preheat oven to 375 degrees (190 Celsius).
- Bring a large pan of lightly salted water to the boil. Throw in a few rings at a time, remove them with a slotted spoon as soon as they float to the top. Drain on paper towels.
- Grease aluminum baking pans, arranging the rings on them and bake for approximately 30 minutes.
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RECIPE SUBMITTED BY
COOKGIRl
United States