taralli

Ingredients

• Servings: 8
• 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)

Recipe

• 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 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.