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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. In a small bowl, dissolve yeast in water. Let stand for 5 minutes. | 2. In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough. | 3. Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours. | 4. Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. | 5. Preheat oven to 350 degrees F (175 degrees C). | 6. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. | 7. Bake at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1	(		11.1	1.2252	1.4328	0.054000000000000006
water	1 1/2	cups		0.0	0.0	0.0	0.0
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
white sugar	1 1/2	tablespoons		73.143	18.8962	0.0	0.0
salt	1	tablespoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
purpose flour	5	pounds	divided	2017.3379	0.0	448.801	11.3334
fennel seed	1/2	cup		165.6	25.0992	7.584	7.1376
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.