Having a Hard Time with Your Recipe

I tried to make your King Cake and I may have rolled my dough too thin. It fell apart when I tried to move it. I just sort of scooped it up and plopped it on the baking sheet and hoped the filling would hold everything together. It doesn’t look too bad but we’ll see what happens when I try to take it off the sheet.

Hopefully it will taste better than it looks.

That may be something that a bench scraper would help you with. Use its wide blade to scoop the first part of the dough off the counter. That way, you don’t have to tug at the dough, thus you’ll be less apt to lose its form. I’m sure it will be fine, though—the braided top is really just a way to make it look good; it’s not necessary to the success of the recipe.

In fact, for an easier and still attractive presentation, you could spread the filling over most of the dough (not just the middle 1/3) and roll it up into a long tube. Then, bake it the same way as you would if you braided the top.

You probably could have used that advice before you started the process; mea culpa.

PS—Update to the recipe!  I way-overestimated how long I rolled out my dough (like, by a foot!).  I should have written to roll the dough out to 2 1/2–3 feet in length!!  I have changed the recipe accordingly.

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