Tarallini Con I Finocchietti (little Fennel Rings)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 ounce active dry yeast
• 1 teaspoon salt
• 4 tablespoons olive oil
• 1 lb unbleached flour
• 2 ounces unbleached flour
• 1 tablespoon fennel seed, slightly crushed to release flavor
• oil, for greasing

Recipe

• 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.