How to make soft and chewy Taralli's / Mammanonna's homemade Taralli’s

Love What UEAT
Oct 14, 2024
3 min read

Updated: Apr 21

Appetizers & Snacks#taralli #softaralli #italianbaking #bread #breadstick #softbread #bagelstyle

homemade easy recipe from Mammanonna - Giovanna Strazza

. In Loving Memory

INGREDIENTS-Makes approx. 60 tarallis

10-11 cups of A/P (all purpose) flour

2 1/2 cups sugar

1 1/2 teaspoon of baking powder

1 cup of vegetable oil (you may also use corn or canola oil)

2 cups of milk (slightly warmed enough to remove the chill from the milk)

8 eggs at room temperature

DIRECTIONS

1) Slightly oil the bottom and the sides of 2 deep containers

2) In your stand mixer bowl, sift 8 cups of A/P flour, add the baking powder and sugar and give it a couple of whirls at low speed

3) In a separate medium size bowl mix your eggs, vegetable oil and milk. Whisk them all together and pour the mixture in a measuring cup. This will make it easier to pour the wet ingredients into the dry ingredients. Gradually incorporate your wet ingredients into the dry ingredients on low speed. Once all your wet ingredients have been incorporated into your dry ingredients, mix well at medium speed.

4) Flour your working surface and remove your dough from the mixer and place it on your working surface and start kneading your dough. Your dough should have the texture of a pasta dough. If you feel that the dough is soft and sticky, add more flour into your dough and continue kneading. In this video, we needed to add about 2-3 cups of flour. Tip: if your feel that the dough is too big for you to handle, divide your dough in half. This with make it more easier and manageable for you to knead your dough.

5) Place your doughs into the 2 slightly oiled containers and seal them with their covers. Place the containers in a secure area and cover the containers with blankets to keep the dough warm and the dough needs to rest for 4 hours.

6) Once your has rested, prepare 4 baking sheets lined with clean dish towels. Lightly oil your work surface and remove the doughs from the containers, one at a time and divide the dough in half and roll the divided dough into into 2 logs, approx. 14-16” in length and 4” in width.

7) Cut the logs into 1 1/2” strips and roll out the strips into a length of about 6-8 inches and form the rolled strips into a circle and secure the 2 ends by pinching them together and then give the ends a couple of twirls. Place them on your baking sheets and cover the tarallis with a clean dish towel (or tablecloth) to prevent them from drying.

8) Now that you have completed rolling out your tarallis, fill a high raise pan or pot with 8 cups of water and bring the water to a boil.

9) Once your water has started to boil, gently drop in your tarallis in the boiling water. To make sure that your tarallis didn’t stick to the bottom of the pan, carefully slide a fork under the tarallis. As soon as the tarallis float to the top, fish them out with a spider like ladle, and place them on a baking sheet lined with a dish towel to absorb the water .

10) When you have finished boiling your tarallis, place two wire racks over both of your oven racks. The wire racks will secure the tarallis from falling in between the grills of your oven racks. Now you are ready to preheat your oven to 350 .

11) Start placing your tarallis on the wired racks. After 10-12 minutes commence to check the tarallis. When you see that the tops or the bottoms of the tarallis have reached a golden/ brown color, it’s time to turn the tarallis on the other side. Once both sides of the tarallis have reached a golden/ brown color, remove them from the oven. Note that the tarallis will not be ready at the same time. Remove the ones that are ready and leave the other ones till they are ready.

12) Cool the tarallis completely (overnight is best) before storing them in an air tight container for up to 3 weeks, or up to 3 months in the freezer. These tarallis are perfect for school or lunch snacks, road trips or when you are too busy and on the go and need something to tie you over, coffee breaks or pretty much anytime! They are not messy and make no crumbs.