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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.
Place butter on a square of parchment paper, mounding butter into a rough log shape.
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Cut a small hole in the corner of a pastry or plastic bag; insert a #32 star pastry tip. Fill…
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