Carefully shape dough into 1 inch balls, then roll around in Cinnamon - Sugar mixture until well coated.
Not exact matches
Remove the top sheet of parchment (
carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to
shape the
dough into the plate and repair any boo - boos that might have occurred during the transfer.
Form
dough into a ball
shape on the parchment paper and
carefully place in preheated ceramic pot.
Using a 3 ″ heart -
shaped cookie cutter, cut the
dough 12 times and
carefully transfer the pieces to the prepared baking sheet.
Fold the bottom of the
dough strips and roll each strip
carefully into the
shape of a rose.
Spread some flour and knead the
dough, I use a mold with 28 cm diameter, once your
dough is
shaped just put
carefully covering the mold.
Place the
dough on the cornmeal and
carefully roll and
shape the
dough into a fat sausage, about the length of the tray, making sure the loaf is nicely and evenly covered with the cornmeal.