Tips: I dip two ropes at a time, dab on paper towel, dump into the sugar/cinnamon mixture, and shake off excess. Once I have six to eight ropes, I quickly form them into knots and proceed with the rest of the dough.
Notes: I found one cup of sugar combined with one tablespoon cinnamon more than enough. However, sometimes the sugar/cinnamon
mixture gets oily, so you may have to discard some of it and wipe the bowl, using another cup of sugar and tablespoon of cinnamon for the remaining ropes.
This recipe works beautifully with white spelt or whole wheat pastry flour.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.