6 Twist
the ends of the dough together to create a wreath shape, pinching and brushing with water to adhere if necessary.
Press the overlapped
ends of the dough together lightly with your hands.
Place one sausage link at the top of the dough and roll up tightly, pressing
ends of dough together to seal
With well - floured hands, gather
the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.
Not exact matches
Roll the wide
end over the top
of the salmon, bring the small
end up, and press
dough together to seal.
Starting at the wide
end (the «crust»
end) roll the
dough tightly
together to make a tube working towards the point
of the triangle.
Fold the opposite
end of the
dough over the filling, and pinch
together the edges well until there is a good seal.
Seal the
ends of the ring
together and use your fingers to slide the eggs between the braids
of dough.
Take a Cannoli tube and wrap a circle
of dough around it, lightly pressing the edges
together in the center and fanning out the edges on the
ends.
Outline each design with a rope
of dough, pressing the
ends together to seal securely.
Brush the
ends of both pieces
of dough with the egg and pinch them
together to seal.