Taralli is a baked dough Italian snack. They are really good dipped in coffee or tea, they are also great for charcuterie boards.
They are very customizable in terms of flavoring (ex: plain, savory, or sweet). I personally, really like them plain, red pepper flake, black pepper, or rosemary).
Recipe:
Ingredients:
1 packet of active dry yeast (Red Star)
(1 1/2 spoons) white sugar
5 lb bag of Peterpan or Double 0 flour
2 Tablepoons of salt
1 cup of canola oil
5 eggs (beaten)
Flavoring of Choice
Steps:
In a mug, add 1 packet of yeast, white sugar, and 1 cup of a mug of warm water, and stir together. Let to sit until yeast is activated.
In a bushel/tub, add a 5 lb bag of flour (reserve 2 cups to the side), add salt, and mix with hands to combine.
Create a center well in the middle.
To the middle well, add the activated yeast, beaten eggs, and oil. Slowly start to mix in 2 cups of warm water to the dough. Mix with your hands until you get the desired consistency. Let rest until the dough rises / covers with a towel.
On a cutting board, add 1 cup of flour. Start rolling out 3 logs of dough. The dough should be a hard consistency, if the dough is too soft then put the bushel of dough back and let sit for another 10-15 minutes.
With the logs, start to cut thin strips of dough, and then roll with hands to get a thin piece of dough. Twist into the desired shape (traditionally, they are straight sticks, or circles/ovals).
Add the completed taralli to a cutting board covered with a kitchen towel to let it sit until it's time to cook.
In a large pot of water get to boiling temperature. place taralli into the water, and recover with pot lid and check until the taralli bob up the to top of the water. Fish out with a spoon and exclude excess water. Place the taralli onto a kitchen towel to sit until the next step.
Put oven racks to the top shelf. Set oven to 375 - 400 degrees. Do not add any foil!! This step is kinda dangerous, so please be cautious. With your hands, place the taralli onto the baking sheet to bake for around 20 minutes until golden and crispy.
To remove the completed taralli, I highly recommend using a pair of metal tongs and adding them to a bushel to cool.
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