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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl, dissolve the active dry yeast in 3 tablespoons tepid water. | 2. Add the salt, olive oil and approximately 8 fluid ounces tepid water (depending on the flour you use.). | 3. Combine the flour and fennel seeds in another bowl then work in the liquid mixture, (including the yeast plus the water); making a smooth elastic dough. | 4. Divide the dough into 24 pieces and roll out to make finger-sized sausage shapes. Twist each dough shape round to form a ring, using a little bit of water to seal the ends to join. | 5. Leave the biscuits to rise, uncovered for about 2 hours. | 6. Preheat oven to 375 degrees (190 Celsius). | 7. Bring a large pan of lightly salted water to the boil. Throw in a few rings at a time, remove them with a slotted spoon as soon as they float to the top. Drain on paper towels. | 8. Grease aluminum baking pans, arranging the rings on them and bake for approximately 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	ounce		25.2167	0.0	5.61	0.1417
salt	1	teaspoon		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
white flour	1	lb	unbleached	207.5183	45.4329	3.3736	0.8051
white flour	2	ounces	unbleached	207.5183	45.4329	3.3736	0.8051
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
oil				-	-	-	-

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