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Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
Shape each rope into a circle with about 2 in. of each end overlapping.
Twist the ends where they overlap.
Flip the twisted ends over the circle; place ends over the edge and pinch under.
For text see HCA_2008, p.159.
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Using a large knife or kitchen shears, carefully cut out and remove backbone.
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