Photograph of the finished Taralli pugliesi

Italy · Bánh vòng giòn Taralli pugliesi

Taralli pugliesi

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of White wine White wine 1 ⅛ cups
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Knead the dough with olive oil, white wine, cumin seeds, and salt for 12 minutes, then let it rest for 1 hour.
  2. 2 Using white wine instead of water is the origin of taralli; the alcohol evaporates in the oven, creating small air bubbles that make the pastry crispy.
  3. 3 Roll the dough into a 1 cm strip, then cut it into 8 cm pieces and join the ends together to form a loop.
  4. 4 Boil the dumplings in batches in boiling water until they float to the surface, then remove and drain on a towel.
  5. 5 The pre-boiling step before baking is what gives taralli its glossy crust and firm interior.
  6. 6 Bake at 190 degrees for 30 minutes, or until the cookies are golden brown and crisp when tapped. Let cool completely before storing in an airtight container.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 6: lightly spray oil on the boiled rings, air fry at 205 degrees for 20 minutes and flip at 10 minutes; taralli dries faster, arrange in a single layer and divide into batches if there are many.

Start cooking