Puglian Taralli - Crispy Dough Rings

1. 1

   Mix the flour, ground fennel seeds and salt in a mixer with the dough hook attachment. Add the oil and wine, mix on low until a smooth dough forms then continue to knead in the mixer for 5 mins or by hand on a lightly floured surface for 10 mins. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Divide the dough into 25 pieces. Roll each piece into a rope about 1/3 inch thick and 6 inches long. Cut each rope in 1/2 then shape into rings. Cover with tea towels.

3. 3

   Preheat the oven to 400u00b0F. Line 2-3 baking sheets with parchment paper. Bring a large pot of water to a boil. Cook the rings, in batches of 10 pieces, until they float to the surface. Drain well then place on a towel to dry. Transfer to the prepared baking sheets and bake for 25-30 mins until golden. Serve warm or cold.

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