For those of you eating the Purim seudah away from home, here’s the perfect shalach manos that can double as a beautiful centerpiece! Simply fill this edible basket with an assortment of mini rolls so that everyone can enjoy.
To prepare basket mold, use a pyrex or metal bowl about seven inches in diameter. Turn the bowl upside down and cover it with aluminum foil. Make sure the foil is smooth, and tuck the foil edges inside the bowl. Lightly grease with nonstick cooking spray.
Roll the pizza dough out on a lightly floured counter into a 14- by nine-inch rectangle, about a quarter inch thick.
Cut 14 half- inch-wide strips about 14 inches long, or long enough to go over the top of the bowl and down the sides with a quarter inch excess on each side.
To weave the lattice design, lay seven strips of dough on the table running horizontally. Weave the remaining seven strips one at a time over and under the first seven, forming a lattice. Brush water on each spot that the dough strips overlap to bind the strips together.
Place the lattice design on to the mold by holding the mold close to the edge of the counter; the bottom of the bowl should be even with the top of the counter. Slide the dough gently over the upside-down bowl.
Overlap two strips at a time on the sides around the basket. When you’re finished, the sides will have what look like Xs around the basket. If the dough bows up when you’re making your Xs, gently press it down and reshape it with your fingers.
Cut two half- inch-wide by 26- inch-long strips of dough, and roll them into ropes. Gently twist the two ropes together and place around what will be the rim of the dough basket. Overlap the ends of the twist about half an inch. Press the ends together to make them more secure, trimming any excess dough. Press the twist rim into the lattice, moistening every place the dough overlaps with water and pressing the pieces together gently.
Brush dough with beaten egg and place the bowl upside-down on a cookie sheet. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for about 30 minutes or until golden.
Remove the bowl from the oven and allow to cool. Gently remove the basket from the bowl.
Photography by Dan Engongoro