Prepare a normal bread dough by kneading together flour, water, yeast and salt.
After it has risen for at least one hour, add eggs, enough oil to keep the dough soft, sugar or honey. Knead well and form the “taralli” by rolling dough on a floured surface into ropes about as thick as a pencil and fastening the ends to form a little ring (about 2 inches in diameter).
Arrange them on a baking sheet lined with greased parchment paper and allow to rise in a warm place for 3 hours. There are two ways to cook them: bake on a greased baking sheet in a 350° F oven for 20 minutes, or first drop them into boiling water until they float to the surface, remove them with a slotted spoon, dry on a towel and then bake on a greased baking sheet in a 350° F oven for 15 minutes.
A few, simple ingredients create an intriguing dessert. We recommend a white sweet passito wine that is golden yellow in color with straw-yellow highlights with hints of maple honey, dried fruit such as figs, mellow and fresh with good savoriness. Basilicata Bianco Dolce Passito Vitigno Moscato-Malvasia I.G.T.
Store the taralli in sealed plastic bags or in plastic boxes so they last longer.