Tarallini Con I Finocchietti (Little Fennel Rings) |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 12 |
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From Puglia in Italy come these round, savory biscuits. From Diane Seed's Mediterranean Dishes. *Warning* I did NOT test this recipe before posting and it was very difficult for me to make. I'd save this recipe for the professional baker and as for myself, stick to Pillsbury Crescent Rolls for the time being. Sorry! 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:
1. In a large mixing bowl, dissolve the active dry yeast in 3 tablespoons tepid water.
2. Add the salt, olive oil and approximately 8 fluid ounces tepid water (depending on the flour you use.).
3. 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.
4. 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.
5. Leave the biscuits to rise, uncovered for about 2 hours.
6. Preheat oven to 375 degrees (190 Celsius).
7. 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.
8. Grease aluminum baking pans, arranging the rings on them and bake for approximately 30 minutes.
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