|200||ml||dry white wine|
|1-2||tsp||fennel seeds (optional)|
In a large bowl, mix flour, salt and (optionally) seeds. Add olive oil and wine and combine. Knead the dough on a clean surface for about 10 minutes.
Put the dough back into the bowl, cover with a kitchen cloth, and leave to rest for 30 minutes.
Bring a large pot of water to a boil. Take 10g of dough, shape into a roll, then join its ends to form a ring. Press the joint gently to make sure it's well connected. Drop the ring into the boiling water. Gently move it around with a slotted spoon to make sure it doesn't stick to the bottom of the pan. Once the ring floats to the surface, remove it and leave it on a drying rack to dry and cool. Repeat this for the rest of the dough.
Preheat the oven to 200℃. Line a baking sheet with parchment paper. Transfer the rings onto the baking sheet. They won't spread, so you can arrange them quite close to one another as long as they don't touch. Bake for 25 minutes or until golden. Leave to cool on a drying rack and store in a closed container to keep them crunchy.
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