-
1
Combine wine and water in a small bowl or measuring cup and add yeast.
-
2
Stir until dissolved.
-
3
Add olive oil and stir together.
-
4
In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper.
-
5
Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute.
-
6
Remove paddle and let sit for 5 minutes.
-
7
Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth.
-
8
Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
-
9
Clean and oil bowl and place dough in it, rounded side down first, then rounded side up.
-
10
Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours.
-
11
Dough should be puffed but not doubled.
-
12
Line 1 or 2 baking sheets with parchment and lightly oil parchment.
-
13
Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope.
-
14
Cover each rope loosely with plastic or a towel as you roll the rest.
-
15
Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters.
-
16
Pinch ends together firmly (dough will bounce back).
-
17
Place on prepared baking sheets.
-
18
Cover loosely with plastic or a towel and let proof for 1 hour.
-
19
Meanwhile, heat oven to 350 degrees.
-
20
Bring a large or medium pot of water to a boil.
-
21
Set a dish towel or paper towels next to your pan of boiling water.
-
22
After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water.
-
23
As soon as they float to surface in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel.
-
24
It should not take more than a few minutes to blanch all of the rounds.
-
25
Return to baking sheet.
-
26
Bake on middle rack for 30 minutes.
-
27
Flip rings over and lower heat to 225 degrees.
-
28
Return to oven and leave for 1 hour.
-
29
Taralli should be crisp all the way through.
-
30
Allow to cool, and store in tins.
