Make your dough by mixing your flour, salt and water. Classic sugar cookies, pinwheels, and checkerboards call for a slice and bake cookie dough recipe. Close the dough over filling, pinching at the seams to seal, and boil to make a very soft and tender, dumpling-like dough. Roll out your dough and cut out your shapes (in this case, initials) with the cookie cutters. Roll each ball into a 10-in. . To evenly distribute color, add food coloring to ¼ c water combine with dough ball. Toss each dough ball in flour until lightly coated. Step 4: One by one, flatten each ball slightly, and place a piece of frozen chocolate spread filling in the centre. rope. Stretch or roll the dough out to an oval or circle. Place one ball onto a well-floured surface. It should be about 1/4 inch to 1/2 inch thick and about 10 inches to 12 inches in diameter. Scatter quartered pepperoni slices in as you go, if desired. Pull edges toward center in 4 or 5 places around circumference. Kneading the dough two or three times will help release additional air bubbles. How do you seal salt dough? After your dough is thin enough, cut the sheet of dough in half crosswise. Fold the rope in half and twist two or three times, holding both ends. Let rise, top and bake as directed. Your dough needs to be completely dry / baked before you can seal it. Roll each ball into a 10-in. Dumplings are always a huge hit, and your customers will love the unique spin you put on yours. Rosette: Divide the dough into the number of rolls you want to make and roll each into a ball. Seal the dough in the container and store it in the fridge for up to 3 days. Pinch and roll to seal, roll in the butter mixture, and place into the greased bundt pan. Top with any of the remaining butter mixture. rope. Gather and pinch corners of folds together to form sack shape; seal folds tightly to form tail. . Place dough ball on lightly floured counter (or use flouring “station”; see tip below) and gently pat into rough disk. Cover with greased plastic wrap and let rise for 1 1/2 hours. Starting one inch from the short edge, spoon your lamb mixture , 1 tablespoon at … After the dough has risen, punch it down and then divide it into two balls. If your dough is too dry, add a bit more water, if it's too wet, just add more flour . And you can create a signature filling that’s all … Coat the dough balls with olive oil or baking spray. Knead with hands, if needed. Pinch the rope ends to seal. Let the dough rest. Prepare the dough based on your recipe, and then shape the dough into a log. Tie a loose knot in the center of the rope. salt dough is very forgiving; it's hard to mess it up! Take dough out of bowl, if used one during rising, and place on lightly floured board. Then pinch the dough around it to seal it completely (make sure you patch up any holes). 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