Ciambelle with Fennel Tarifi

Malzemeler

• 5 Cups of Warm Water, 9 -10 Cups Flour (Approximately ~ Start With 9 Cups And Add More If Needed), 1 Pkg. Active Dry Yeast, 1 Tbs. Sugar, 4 Tbs. Olive Oil, 2 Tbs. Salt, 3 Tbs. Fennel Seeds

Hazırlanışı

1. Dissolve the yeast into one cup of the water with the sugar and let sit until bubbly. Add the salt, olive oil and fennel seeds. Place 9 cups of the flour in a mound on the counter, creating a depression in the center. Slowly add the yeast water into the center mixing it into the flour with a fork. Continue to add water until you have a workable mixture. (The dough should be fairly firm at this point but still pliable.) Knead the dough until smooth, then cover with plastic, and let stand for 1 hour. Preheat oven to 350 degrees F. Cut dough into pieces, then roll out each piece into a rope, about the thickness of your finger and about 12 inches long. Form into a doughnut like shape, squeezing the ends together. Boil water in a wide pot, then drop 2 or 3 ciambelle into the water at a time. When they rise to the top, remove and place on towels to dry, about 3 minutes. Place on lightly greased baking sheets, and bake 30 to 40 minutes, or till golden brown. Remove, and cool. Store in an airtight container for up to a week, or freeze for 1 month.

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