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Kefir-Taralli




Source of Recipe


Dominic N. Anfiteatro


Recipe Introduction


This is especially for the members who expressed interest in my
kefir-taralli pretzels. Here is a simplified recipe.

1 kg [2.2 pounds] either wholemeal or white unbleached spelt flour
1/2 cup of olive oil, or 1 cup of coconut cream or coconut milk
1 cup of ripened kefir [a strained kefir left at room temp for 2 days is
best]
1 heaped tsp of unrefined seasalt
1 Tbs of fennel seed
1.5 cups of warm water

In a large bowl add flour, salt and fennel seeds, and mix by hand for 1
minute. Add rest of ingredients and mix well. Bring mixture to suitable
board or table top and knead for 5 minutes to form a firm dough. If too dry,
add a little warm water and keep kneading until firm. Place dough in a large
bowl and cover with a plastic bag and leave to rise in a warm spot for about
12-16 hours, or until almost doubled in volume.

In a large pot, bring 4 litres [1 gallon ] of water with 1 Tbs of salt to a
boil.

Get dough, and cut a 2 cm [1 inch] thick slice from one end. On a
pre-floured wooden board, roll dough by hand to form long, 1 cm [1/2 inch]
thickness long lengths of dough. Cut into 10 cm [6 inch] lengths, and make
into a ring shape, pressing ends down on each other to form closed rings. Do
this until all the dough is fashioned like so, into rings.

Place about 10 rings into the boiling water, and leave until they come to
the surface of the boiling water. Immediately remove the rings from the
water and place on flat baking tray. Do this with all the rings.

Bake in a preheated oven set to 200 C or 400 F and bake for about 5 minutes
or until slightly golden. Then turn oven heat down to 150 C or 300 F and
bake for a further 5 minutes or so. The pretzels need to cook until they dry
and become hard, taking precaution not to burn them, or under cook them.
They should not be wet in the middle.

Tip, instead of fashioning the dough into rings, the 1 cm thick hand rolled
lengths of dough can be simply cut into 8cm or about 4 inch lengths, and
then brought to the boiling water.

Be-well,
Dom