…. but I’ll get it too late.
Every Easter I make Resurrection Buns with the children at the center. It involves wrapping a flattened refrigerator biscuit around a marshmallow, sealing it up, baking it, then – surprise! It’s empty inside, reminding us of the empty tomb.
Last year I had the flattening of the unbaked biscuit down to a science (put it between two pieces of plastic wrap and let the child go to town rolling it out). The breakdown happens during the sealing. I try to pinch and roll and pinch some more, but several ‘tombs’ spring leaks during baking. It kind of ruins the surprise when there’s obviously marshmallow oozing out all over the place. What do I do? Do I wet the dough edges down? I’ve tried using two biscuits per ‘tomb’ but it gets to be a little big.
So, any advice would be welcome. I’ll check this before we commence rolling if I can. Thanks!