Braiding the coffee ring dough creates a nice presentation and is simple to do. Here, the technique is demonstrated with green fondant to make it easier to see.
Equal lengths and weights (usually about 4 to 5 oz. each
Braid bottom half of pieces and bring all pieces together at bottom. Flip bottom up and away from you so top half is braided.
Braid bottom half and leave 2 ends (tabs) out.
Bring both ends together, placing the closed end in the center of the end with tabs.
Seal
Flip ring over and when proofed, the seal will not show.
