Ingredients:

6 eggs

1 1/2 cup sugar

1 cup vegetable oil

1 cup whole milk 

6 oz white wine

1 packet  Rapid Rise yeast

2 teaspoons salt

3 lbs (about 12 cups) flour

Directions:

Dissolve yeast into 1 cup warm milk.

Place all other ingredients into a large bowl.

Add yeast/milk mixture, blend well and knead as if you’d be making bread.

Let the dough rest for 10 minutes.

Cut the dough into equal parts, each about the size of a golf ball, and roll each piece into a rope (each piece should be about 8 inches in length and about half an inch thick).

Join the two ends of each rope together to form a circle.

Place the taralli on a tablecloth, cover them with plastic first, and a clean cloth on top.

Keep the taralli in a warm area and let them rest until the taralli have doubled in size (about an hour).

Boil some water in a large pot and drop the taralli in small batches (two or three at a time) in the boiling water.

Remove from the water when the taralli rise to the surface.

Drain the taralli on a clean cloth.

Place taralli on a baking sheet.

Bake the taralli in a 360F degree oven for about 25 minutes or until the taralli are golden brown.

Makes about 27-30 taralli.

TIPS:

This dough can be made in a kitchen aid equipped with dough hook and on speed 2.

By using Rapid Rise yeast, you accelerate the rising so that you can make these taralli in much less time than the traditional way.

Don’t use olive oil because it would be too heavy in taste for this recipe.