Taralli

Taralli  (also called ciambelle) are chewy, anise flavored bread rings. In Southern Italy they are treats typically made for Christmas and Easter. They can be finished plain, like here, or with icing and colorful sprinkles.  Because they are handmade, they don't need to be perfect, in fact, their irregular rustic look is part of their charm. Have them with breakfast or a between meal snack, with a cup of espresso or with a glass of wine before dinner. Initially they will be crunchy, but become more chewy after a few days. Store in an airtight container. 

Give them out to friends for Christmas and Easter treats! 

This recipe makes about thirty 3" diameter taralli - 

1 cup of warm water
1/2 cup white wine

6 Cups all purpose flour

1 packet active dry yeast

3/4 cup sugar

3  tbs. olive oil

2 tsp salt

2 tbs fennel seeds

Pour the cup of warm water into a glass bowl or large measuring cup. Add the yeast and dissolve in the water. Add the sugar, olive oil and wine and let sit until bubbly. Add the salt. 

Put the flour in a large mixing bowl (or if you want to do it old school, mound the flour on the kitchen counter and make a depression in the center). Slowly add the yeast water into the center mixing it into the flour with a fork or spatula while adding the fennel seeds.

Continue to add the yeast water until you have a workable mixture. The dough should be fairly firm at this point but still pliable. Knead the dough until smooth, then cover loosely with plastic wrap and let stand for 1 hour for a short rise.

Preheat oven to 350 degrees F. Cut dough into pieces a little larger than the size of a ping pong ball, then roll out each piece into a rope, about the thickness of your finger about 6-7 inches long. Form into a doughnut like shape, pinching the ends together.

Meanwhile bring water to a boil water in a sauce pot.

Drop 4 - 5 dough rings into the water at a time. When they rise to the top, in about 3 minutes, remove with a strainer and place on towels to dry. 

Place the taralli on cookie sheets in the middle of the oven. Bake for about 15 minutes on each side or until a medium golden color. 

Remove, and cool. Store in an airtight container for up to a month (but they'll be gone way before that) or freeze for up to 6 months.