Not exact matches
Brush egg wash
lightly over rounds, patting down to
form rounded tops.
Lightly moisten edge with water and fold dough
over to
form a half - circle, pressing out air around filling, then pressing edge to seal.
Flip the bowl
over and let the dough fall out on to a
lightly floured counter, press it down gently, fold or
form it back into a ball and allow it to rise a second time, back in the (re-oiled) bowl covered with plastic wrap for about 45 minutes.
Wet hands
lightly, and remove dough from the food processor;
form into a ball and place into well - oiled bowl, turning
over to coat all surfaces.
Grab a dutch oven and
lightly sprinkle some flour in the bottom; then reheat your oven to 450 degrees F. Return back to the dough blob on your counter — fold
over and tuck under, as you work around the dough — you are going to
form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.
I'd recommend chopping them and
lightly cooking them until softened so they
form a nice puree than can be smoothed
over the top of the cake.