Gevreks Taralli without boiling

Submitted by enr on 26 Feb 2012
125 ml warm water
60 ml dry white wine
8 tbsp olive oil
360 g flour
1 tsp dry yeast
1 tsp salt
Gevreks Taralli without boiling
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Involved soft dough stick in his hands. Rises to warm to double the volume. It is divided into 6 parts. Of each part are formed two long and thin wick. Both wick twisted and wrapped in the shape of a pretzel. Bake in greased pan in a preheated 180C oven until golden. * Taralli crispy bagels, usually made from wheat flour, yeast, water, corn butter or olive oil. The dough can be sweet or savory, often added wine. The cookies pretzels sprinkled with sugar and salt - with sesame, poppy seeds or simply with salt, seasoned with onions, garlic, dill, pepper. Traditionally have a round or oval shape, about 4-5 cm in circumference. In commercially available very small taralli, called tarallini. Before baking, briefly placed in a deep saucepan with boiling water, removed when the rise of the surface. This gives them a very interesting structure. Originate from Gambatesa - a village in south-central Italy, between Naples and Rome.
2 users
26 Feb 2012


Tasty and crisp breads, we like!

plural. I am glad that you hit it!

I made bagels, as set products in sequence listing in machine bread. I included a program kneading and rising, then I shaped bagels. The recipe I liked.

Today again loaded the bread machine, this time a double dose. Againwe like! I will try and upload photos.

janova beautiful picture, great bagels greeting.