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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Because of the moist texture of brown sugar, recipes call for it to be packed into a measuring…
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Beat egg yolks in a mixing bowl until they begin to thicken. Gradually add 3/4 cup sugar,…
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