Taralli by Maggie Glaser

Taralli by Maggie Glaser

Category: Yeast bread

Ingredients
Wheat flour	450 g
Durum wheat flour	120 g
Dry yeast	1/2 tsp
Water	250 ml
Dry white wine	60 ml
Salt	1 tsp
Vegetable oil	40 ml
Ground fennel seeds	1 tbsp. l.
Olive oil for scalding	30 ml

Cooking method

• Taralli is a pastry similar to our dryers. But with its own characteristics.
• Firstly, the taralli offered to you have a special aroma due to the fennel seeds added to the dough. It turns out a very interesting taste. But at your discretion, you can not add them, but the taste will become simpler from this.
• And the second feature is that the taralli must be boiled before baking.
• In fact, you can experiment here too. For example, I rolled a part of the taralli in sesame after scalding, thus getting a fried sesame crust.
• So here's the recipe from Maggie Glaser.

• In the bowl of a food processor or food processor, mix all the ingredients. Only 2-3 minutes is enough for kneading.

• Immediately after kneading, divide the dough into portions of 30 g each.

• We roll each portion into a long rope about 25 cm long.

• We fold into an elongated narrow oval

• we seal the seam by rolling the joint on the surface several times.

• We spread the blanks on a baking sheet and cover. We give them a “rest” for 2 hours. During this time, their size may not increase - this is normal.

• Taralli scalding. Bring water to a boil in a saucepan. The pot must be ⅔ full of water. Add olive oil. Using a slotted spoon, immerse the workpieces in boiling water. We will repeat the process in parts so as not to cool the water. After a dive, the taralli will drown and float up after a few moments (if they do not float, then let the dough rest for another hour).

• After the blanks have surfaced, we boil them for another minute and remove them with a slotted spoon onto the grate.

• We place the blanks on a baking sheet covered with parchment paper. For the specified amount, you need 2 trays. We bake in an oven preheated to 200C for 45 minutes, periodically changing baking sheets in places. Finished taralli are dark brown in color and very dry.

• Cool on the wire rack. Store in a tightly closed container.

• Ready-made taralli: dry, fried crisps

• And here they are - taralli with sesame seeds

[L-olga]

L-olga, OlgaWhat interesting things!

[Olga]

Olgaawesome drying

Yeah, crunch for tea)))

[L-olga]

L-olga, Olga, but how can you make them sweet?

[L-olga]

L-olga, Olga, but how can you make them sweet?

I think so - vanilla into the dough, I would not have hammered it with anything else. It is already dense.
Can be scalded in sweet water - this is like the first option.
Or maybe apply some sugar icing after baking, like on gingerbread.
Sprinkle with sweets before baking - it will burn.
Well, that's my vision) I'm interested in myself))))

Ol, thanks! I got it! I will try)