Ingredients
The following ingredients have 4 Servings
- 3 cups all purpose flour
- 3/4 teaspoon salt
- 5 eggs (room temperature)
- 1 tablespoon sugar
- 5 tablespoons vegetable oil
Instruction
- In a large mixing bowl, sift together flour and salt. Set aside.
- In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs on medium-high speed for 4-5 minutes.
- Add the sugar and the oil.
- On low speed, add about ⅓ of the flour mixture.
- Switch to dough hook and incorporate the remainder of the flour.
- Knead for approximately 10 minutes.
- Form into a log; wrap dough in plastic wrap and let it rest for at least 30 minutes at room temperature (I will usually place a tea towel over the top).
- Cut dough into 5 pieces (work with one piece of dough at a time; keep the rest of the dough covered).
- With thumb and forefinger, pinch the middle to create a hole. Slowly enlarge the hole, while forming a donut shape.
- Continue to form the rest of the dough.
- Bring a large pot of water to a 200°F (what we want is really hot water with a couple of bubbles escaping from the surface).
- Place the taralli in the water and remove with slotted spoon once they rise to the top (about 3-4 minutes). Make sure they do no stick to the bottom of the pot.
- Place on clean tea towel.
- Repeat process until all the taralli have been boiled.
- Place boiled taralli directly on oven grates or on a parchment lined cookie sheet.
- Bake in a preheated oven at 425° F (220° C) for 5 minutes; then reduce to 400° F (200° C) for another 10 minutes; reduce again to 375° F (190° C) for another 10 minutes and finally to 350° F (175° C) for another 10-15 minutes, until cracked, golden brown and light to the touch (set oven rack in the center). If you find they are getting too dark, place a sheet of aluminum foil loosely over the top.
- Remove from oven once golden colored.
- Cool completely before glazing.
