Nonna's Taralli - Mary'sKitchenMtl

Nonna’s Taralli (Grandma's Pretzels/Bagels)
Hello, welcome to my new video! My name is Mary from Mary’sKitchenMtl.
In this video I will show you how to make Nonna’s taralli. This is my mother-in-law’s recipe and I am happy to share it with you all!
I would like to mention that this is a traditional recipe from Calabria, a region in southern Italy.
My husband grew up with these and he loves them. One day, I decided to ask my mother-in-law to show me how to make them. Of course, there were no measurements. She used a handful of this, a glass of that... so I had to make them a few times. It took a little patience and practice before I finally got them right. She used the black anise seeds that grow wild in the mountains. She got these when she went back to Calabria and she treasured them like gold. When my husband and I went back to Calabria, we searched everywhere for them but couldn’t find them. When I make them, I use the anise seeds from the grocery store. My mother-in-law also boils before baking them, to give them a glossy finish. It is a longer process. I discovered an easier and faster way. Instead of boiling them, I brush them with egg wash to give them that nice shine. The final product looks the same and the taste is the same as well. When she tasted mine, she approved! I passed the test! :))))))
Please join me and I will walk you through this recipe.
Let’s get started!
These are the ingredients:
·1 & 2/3 c. (390ml) of lukewarm water
·2 & 1/4 tsp. (8g) of dried yeast
·1/2 tsp. (2.5g) of granulated sugar for yeast water
·1 tbsp. (8g) of anise seeds
·1 tbsp. (18g) of sea salt
·1/2 c. (110ml) of extra virgin olive oil
·5 c. (755g) of all-purpose flour
·1 tbsp. (15ml) of whole milk at room temperature for brushing
·1 large egg yolk also at room temperature for brushing
·1 tbsp. (15ml) olive oil for bowl
Procedure:
1. Begin by dissolving the yeast and sugar in the lukewarm water. Set aside for 5-10 minutes until bubbly.
2. Add the flour in your stand mixer bowl. Add the anise seeds, the salt and mix. Attach the hook.
Slowly pour in the bubbly yeast water. Mix on low-medium speed. Slowly stream in the oil while mixing.
3. Knead the dough for 5 to 8 minutes, This dough is elastic and smooth.
4. Preheat your oven to 100F/38C. Turn the oven off once the temperature reaches 100F/38C.
5. Grease a large bowl with 1 tbsp. (15ml) of olive oil. Shape the dough into a ball and transfer it inside the greased bowl. Cover with plastic wrap and a kitchen towel.
6. Proof for 1 to 2 hours, or until doubled in size. Leave the oven light on for added warmth.
7. Line a large cooling rack with parchment paper.
8. Once the dough has doubled, transfer it on your work surface. This dough is not sticky.
Divide the dough in four parts. Cut each part in three pieces. Roll each piece into a 16’’ long rope.
Shape into a circle, join the ends together and place on the lined rack. Continue shaping the next five taralli. Line another cooling rack with parchment paper, Continue shaping the remaining six.
9. Preheat your oven once again to 100F/38C. Turn the oven off once it reaches the set temperature.
10. Proof the taralli for 1 hour inside the warm oven, with the light on.
11. Five minutes before the hour, prepare the egg wash.
12. Remove the trays with the taralli from your oven and place them on your kitchen counter.
13. Preheat your oven to 350F/177C.
14. Brush the taralli with the egg wash.
15. Bake for 40 minutes on the second to last oven rack. Bake one tray at a time.
Once baked, they are puffy and golden, and they smell amazing! This recipe gives twelve delicious taralli. They are crunchy on the outside and soft inside and so very addictive. I can assure you, you will love them!
I hope you like this recipe!
Thanks for watching and please like, share and subscribe to my channel!
I will see you in my next video!
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#taralli #bagels #pretzels
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