| 11. | Roll out 1 / 2-inch thick on floured board.
|
| 12. | On a lightly floured surface roll out the dough inch thick.
|
| 13. | Roll one on a floured surface into 11-inch circle.
|
| 14. | With a floured doughnut cutter, cut out doughnuts and holes.
|
| 15. | Place the sheets of puff pastry on a lightly floured surface.
|
| 16. | Roll out dough on floured board to thickness of [ inch.
|
| 17. | Turn dough out onto a lightly floured board or pastry cloth.
|
| 18. | Keep board well floured so that the dough does not stick.
|
| 19. | Place on a lightly floured baking sheet, and set aside.
|
| 20. | Punch dough down; turn out onto a lightly floured surface.
|
