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Make dough as directed; divide into 24 portions. Shape into balls; roll each into 10-inch rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise. Top and bake as directed.
Tools of the trade: Use a fat skimmer or metal spatula to gently lower the salmon (or other…
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Stacking layers for a layered cake is easier when the layers are level. When the cake is cool,…
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