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Taralli
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- Total Time
- 4½ hours (45 minutes active work)
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup / 118 milliliters dry white wine, warmed to lukewarm (95 to 115 degrees)
- ½cup / 118 milliliters lukewarm water
- ½cup / 118 milliliters extra virgin olive oil
- 2teaspoons instant yeast
- 180grams / 1½ cups unbleached all purpose flour
- 320grams / 2½ cups plus 1 tablespoon whole wheat flour
- 1teaspoon fine sea salt
- 1½teaspoons fennel seeds or 2 teaspoons cracked black pepper
Preparation
- Step 1
Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
- Step 2
In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
- Step 3
Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1¼ hours. Dough should be puffed but not doubled.
- Step 4
Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
- Step 5
Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
- Step 6
Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface – in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.
- For accuracy I recommend weighing the flour.
- These will keep for weeks in a tin.
- You can omit the boiling step, but that is what gives the surface of the taralli a nice shine.
Private Notes
Cooking Notes
Absolutely HORRIBLE! Traditional Taralli do not have yeast in them. Ever. Wish I had looked around before using this recipe.
I have made these several times now and I always add at least a tablespoon of cracked green pepper. I make them smaller however and bake them for 20 minutes only then let them dry for 45 minutes or so.
I'm pretty sure yeast is vegan. It isn't sourced from an animal nor is it a slaughter by-product.
I was very disappointed to find these baked up chewy, not crispy all through like taralli should be. And the yeast made the taralli float immediately, which made it difficult to judge the cooking time in the water. Do not recommend.
These are tasty, but Italian Taralli does not have yeast in them.
Can you make these without the white wine?
Has anyone checked these measurements? With the whole wheat flour in these, I think the liquid to dry ingredient ratio is in need of editing. Made exactly as the recipe states and the dough is so very dry.
I was very disappointed to find these baked up chewy, not crispy all through like taralli should be. And the yeast made the taralli float immediately, which made it difficult to judge the cooking time in the water. Do not recommend.
I couldn't get the dough to come together. Kneaded forever. Added more water. It was impossible work with.
These are tasty, but Italian Taralli does not have yeast in them.
Why does the recipe for savory Taralli calls for boiling them, and the one for sweet Taralli does not?
Absolutely HORRIBLE! Traditional Taralli do not have yeast in them. Ever. Wish I had looked around before using this recipe.
These come up under vegan recipes but obviously are not on account of the yeast
I'm pretty sure yeast is vegan. It isn't sourced from an animal nor is it a slaughter by-product.
I have made these several times now and I always add at least a tablespoon of cracked green pepper. I make them smaller however and bake them for 20 minutes only then let them dry for 45 minutes or so.
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