The Fresh Loaf

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Taralli with Fennel seeds

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Cosmopolita's picture
Cosmopolita

Taralli with Fennel seeds

Hello everyone, I present my recipe for bagels. I hope you like it.


Taralli with Fennel seeds


...are dry oven-baked products characterized by a high friability.


Ingredients: Type "0" flour, 350 g - Semola di grano duro ( Semolina flour), 150g - warm white wine, 200 ml - Olive oil, 125 ml - Fennel seeds, 1 tablespoon - a pinch of sugar - Salt, 1/2 tablespoons - fresh yeast, 5 g.


Directions: prepare a basic bread dough using the flour, yeast , wine and the other ingredient. Knead the dough with your hands until soft and uniform. Let the dough rest for 30 minutes. Than, divide into small balls. Work each ball using the palm of your hands, rolling it out on a flat work surface to form wide logs. Cut into the pieces, the shorter the piece, the smaller the tarallo. Shape the pieces of dough into rings and then Place each taralli on a greased baking pan and put in a warm place to rise for half an hour no more! Bake in a preheated 190°C convection oven ( or static 200°C) for 20 minutes until the bottoms look golden brown and dry the product until an homogeneous crispy. Remove and cool on rack.


Taralli


Have a nice day,


Antonella


http://croce-delizia.blogspot.com


 

hanseata's picture
hanseata

I love the taste of fennel in bread and the addition of white wine is intriguing...


Karin

nicodvb's picture
nicodvb

Taralli with fennel seeds is one of those things that you would never stop eating.


So crumbly and scented, irresistible... yuuuuum.


Better keep clear of them ;))

Daisy_A's picture
Daisy_A

Aha - something else I can bake with my Italian flours, and also fennel seeds, hopefully some from the garden :) Thanks for posting Antonella.


Sorry if I've missed this but could you let me know approximately how many this formula makes and what size so I can sort out a tray and oven space for baking?


Thanks for the warning - nico - that's it, I'm going to try them now!


Kind regards,  Daisy_A

Cosmopolita's picture
Cosmopolita

Hi Daisy,


sorry but I do not remember how many this formula makes. The size: you can watch this video


http://www.youtube.com/watch?v=9Sfo5nHHL2A


The taralli should be thoroughly dry and crisp. If you notice, even later, the interior is still a little bit soft, you can make up putting them in the oven, even resting them directly on the grill (no pan) and let a few more minutes to dry.

An excellent variation is obtained with flavoring taralli with oregano, red pepper, onion or dehydrated


Soprry for my bad Enghlish, I'm trying to learn but I'm not very good :)

Daisy_A's picture
Daisy_A

Hi Antonella,


Thanks for the message and the Youtube link. I will check that out. My oven is small so I may make half a batch to start with to make sure they are not so crowded and can get good and dry during baking.


Please don't apologize for your English - it's fine. I can understand fully what you are saying. The suggestion of alternatives is good also, thank you. I could quite fancy them with pepper in as a variation!


Kind regards,  Daisy_A

hanseata's picture
hanseata

Antonella, I just copied your recipe. I'm wondering about the amount of fresh yeast, though. Is it really only 5 g?


Karin