Apulian Taralli with Fennel Seeds and White Wine

What you need

• 500 g (4 cups) type 00 flour, or all-purpose flour
• 1 1/2 tsp fine sea salt
• 2 tsp fennel seeds
• 120 ml (1/2 cup) extra virgin olive oil
• 200 ml (3/4 cup plus 1 tbsp) dry white wine

Method

Restated from the original video

1. 1

   Stir the flour, salt and fennel seeds together in a large bowl.

2. 2

   Pour in the olive oil and work it through with your fingertips until the mix looks like damp sand.

3. 3

   Add the wine and stir until a rough dough forms.

4. 4

   Turn the dough out and knead until smooth and supple, about 10 min. It should feel soft and a little oily, not sticky.

5. 5

   Cover the dough and leave it to rest for 10 min.

6. 6

   Pinch off a small piece of dough and roll it under your palms into a rope about 1 cm thick and 10-12 cm long.

7. 7

   Bend the rope into a ring, cross one end over the other and press hard so the join holds.

8. 8

   Set the rings on a tray lined with baking paper and shape the rest of the dough the same way.

9. 9

   Heat the oven to 190 °C (375 °F) and bring a large pot of water to a boil.

10. 10

    Drop in 6-8 rings at a time. Lift them out with a slotted spoon once they float, 1-2 min.

11. 11

    Spread the boiled rings on a clean kitchen towel to drain for 10 min.

12. 12

    Move them to baking sheets lined with baking paper, leaving gaps so they do not touch.

13. 13

    Bake until golden brown and dry right through, 35-40 min.

14. 14

    Cool completely on a rack, where they turn crunchy. Keep them in an airtight tin for up to 2 weeks.

Imported from cookeatworld.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.