The Abruzzo Taralli of St. Blaise are typical sweets prepared on the day of St. Blaise, the protector of the throat, on February 3rd.
Taralli are prepared in different places in Italy in many different versions, most recipes have a rather dry tarallo, but this one remains soft and if you keep them in a bag they will stay soft for days.
I am very fascinated by typical regional recipes and especially those related to special holidays!
I recommend you prepare them to offer to your guests, and I’m sure you will be very successful.
So what do you say, do you want to try this recipe too?
Follow everything and replicate it, then send me a photo, I will put it on my fb page in the folder dedicated to my recipes made by you.
Approx. 114 Kcal per each tarallo
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 23 braided taralli
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Winter, St. Blaise
Ingredients to make Abruzzo Taralli of St. Blaise
- 1/2 cup White Wine
- 3 tbsps Water
- 3/4 cup Sugar
- 1 1/2 tsp Fresh Yeast
- 2 tbsps Extra Virgin Olive Oil
- 2 tbsps Anise Powder
- 4 cups All-purpose Flour
- as needed Water
- as needed Sugar
- 1 Baking Tray non-stick baking tray
Preparation of Abruzzo Taralli of St. Blaise
In a bowl, put the fresh yeast with the water and let it dissolve, then add part of the flour and mix well.
Then add the wine, sugar, anise, extra virgin olive oil, and the remaining flour, mixing until you get a soft and well-worked dough.
Let rise until doubled in size.
Once risen, transfer the dough to a work surface, reform the ball
let it rest for 15 minutes and then shape into cords of about 4-6 inches and form small rings, neither too big nor too small.
You can decide to braid two cords together creating a cord about 12 inches, then fold it in half and twist it onto itself.
Place them on a baking tray lined with parchment paper and let them rise for at least an hour, covered, in a warm place.
Prepare a solution of water and sugar, heat on the stove until boiling, then turn off and let cool a bit, then brush the taralli with it before baking.
Bake in a preheated oven at 356°F (180°C) for about 20 minutes until golden.
