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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.
Roll a portion of the dough into a 10-in. to 12-in. wedges and roll up, beginning at the wide…
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Thinly slice citrus fruit. Here we used oranges, lemons and limes. Line 10-ox. ramekins with…
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