In a large bowl, combine flour, salt and fennel seed.

Add olive oil and wine. Stir to combine and knead for 2-3 minutes until you have a smooth dough. Cover with a kitchen towel and leave to rest for 30 minutes.

On a lightly floured board, pinch off walnut pieces of dough and roll into a rope. Form into a ring, pressing the edges together to seal. Cover with a damp towel as you make all the rings.

Bring a large pot of water to boiling. Add the rings and boil for about 1 minute, until they float to the top. Remove with a slotted spoon and leave to dry.

Preheat oven to 375 F. Bake for 25 minutes, until golden brown. Flip over and bake another 5 minutes.