METHOD
Set racks in middle and
top of oven. Preheat oven to 350°F.
Dissolve
yeast in 1/3 cup warm water.
Mix together
flour, pepper, fennel seeds and salt. Form a deep well in the center.
Heat
oil until it is hot enough to brown a cube of bread. Add oil slowly to
the well in center of flour. Mix it into flour, (with a fork to avoid
burning fingers), working from the outside in.
When
the oil is absorbed, make depression in center of dough. Blend eggs with
yeast mixture and add to dough, a little at a time. Dough should be fairly
moist.
Knead
mixture well, about 7 minutes until the dough
is shiny.
Put dough
in bowl. Let rise in a warm, draft-free place, covered, about 1 1/2 hours
or until doubled in bulk.
Put large
stock pot of water to boil.
Flatten
dough, shaping with hands, until it is about one inch thick. Cut into
pieces the size of a forefinger. Roll pieces to make them round. Shape
into rings, pinching ends shut.
Plunge pieces into boiling water a few at a time. When they rise to the surface,
remove with a slotted spoon and drain on paper towels. When all pieces
are done place on lightly oiled baking sheet and bake in a 350° F
oven until golden brown (about 30 minutes.) Cool on wire rack.
Store
at room temperature in airtight tin or plastic container.
Yield:
About 3 dozen biscuits.
Be sure not to drop
too many pieces of dough into boiling water. It will lower the water temperature.
recipe from www.inmamaskitchen.com
Contributors:
Mimi Torchia Boothby
for Lucia Fressola
Carmen Flak for Lucia
Fressola
more cookies
©
submit your recipes,
click here 
