Fennel Taralli - Mary'sKitchenMtl

Fennel Taralli Ingredients: 8 cups (1000 g) all-purpose flour + more for dusting 2¼ tsp (7 g) dry yeast or 20 g fresh yeast 1 tbsp (15 g) salt (place opposite the yeast) 2 tbsp (10 g) fennel seeds 1 cup (240 ml) extra-virgin olive oil, streamed in 1 cup (240 ml) lukewarm white wine, streamed in 1 cup (240 ml) filtered lukewarm water, streamed in 1 large egg, room temperature, beaten 2 tbsp (30 ml) extra-virgin olive oil (for greasing & drizzling) Filtered lukewarm water (for spraying) Method: 1. In a large measuring cup, measure/weigh and combine the white wine and filtered water. 2. Microwave for 30 seconds, then set aside. 3. Measure/weigh the extra-virgin olive oil in a separate measuring cup. 4. Add the olive oil to the lukewarm wine and water mixture. Set aside. 5. Beat 1 egg, at room temperature and set aside. 6. Measure/weigh the all-purpose flour in the bowl of your stand mixer. Add the yeast, salt (opposite the yeast), then add the fennel seeds. 7. Whisk to combine. 8. Attach the dough hook to your stand mixer. 9. With the mixer running on medium speed, slowly stream in the wine, water, and olive oil mixture. Then, add the beaten egg. 10. Knead for about 10 minutes, or until the dough is smooth and elastic and wraps around the dough hook. 11. Grease a large bowl with 1 tbsp (15 ml) of extra-virgin olive oil. 12. Transfer the dough to the bowl and shape it into a ball using a plastic scraper. 13. Using a sharp knife, cut a cross on top of the dough. This is a traditional way of blessing the dough, but it also helps you see how much the dough has risen. As the cross opens up, you'll know the dough is fermenting well. 14. Drizzle 1 tbsp (15 ml) of olive oil over the dough. Cover with plastic wrap and let it proof for 2-4 hours, or until doubled in size. 15. Once the dough has doubled, line a large rack or tray with parchment paper. For this recipe, you will need 3 large racks or trays, plus 1 medium size. Turn the dough onto a lightly floured surface. Dust the top with flour and knead it briefly.  16. Cut the dough into 50 g pieces. Roll each piece into a 12-inch (30 cm) rope, fold in half, then pinch the ends together to form a tarallo. 17. Arrange the taralli on parchment-lined baking racks, leaving a little space between each one. This recipe makes approximately 35 medium taralli. You can weigh a smaller or larger portion, depending on your preference. You can shape these taralli any way you like. 18. Let the taralli rest for 45 minutes. 19. Preheat the oven to 400°F (204°C). Just before baking, lightly spray the taralli with filtered water. Bake one tray at a time. The remaining trays can rest longer than 45 minutes while the first batch bakes. 20. Bake on the 5th oven rack for 20–22 minutes, or until beautifully golden. Enjoy! I hope you like this recipe! Thanks for watching! Please subscribe to my channel for more recipes! #baking #bagels #taralli . Follow Me: Facebook:   / maryskitchenmtl   Instagram:   / maryskitchenmtl   YouTube:    / maryskitchenmtl   Pinterest: https://www.pinterest.ca/MaryBenvenut... . Music: Exhale · Jeremy Blake Exhale ℗ YouTube Audio Library Released on: 2018-09-18 Auto-generated by YouTube. Music 1 song Exhale Jeremy Blake Exhale