Tarallis (Italian Pretzel) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredient List
3 lbs La Pima Flour (12 cups)
8 oz olive oil
9 oz sherry wine
1 tablespoon plus 2 teaspoons salt
2 packages of yeast
1 ½ cups warm water
1 tablespoon plus 2 teaspoons anise seed
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Directions: |
Directions:Add yeast to warm water with sugar per instructions on package. Allow to sit for about 15 minutes. Combine all dry ingredients in mixing bowl. Combine dry ingredients together. Add olive oil, sherry wine and yeast mixture to dry ingredients. In heavy duty mixer, begin mixing on low with dough hook. As mixture begins to come together, increase mixer speed. Add additional warm water a teaspoon or two at a time to bring together. Work dough thoroughly until dough is close to bread dough consistency. Allow dough to rest for a few minutes.
Cut dough into pieces and add to pasta machine. We use about a half inch diameter thread. Cut dough into strips. Roll strips to take off any rough edges and then form into traditional shape. Lay out the tarrallis on to board. Make all of the tarrallis. Let rest on board for a few minutes.
In a large pot, bring unsalted water to a boil. Add about 6 to 8 tarallis to water. Keep in water until they float to top. Remove from water and place on board or pans. Allow tarallis to air overnight.
Preheat oven to 375 degrees. Bake tarallis for about 20 to 25 minutes, until golden brown. |
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Number Of
Servings: |
Number Of
Servings:100 |
Personal
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Personal
Notes: This is been a family tradition forever. Just would not be Christmas without them.
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