This is such a cool process and brilliantly explained and demonstrated. Back in the "dark ages" (1956) when I attended Dunwoody Baking School, this was called a "crown braid" and we had to make very long 6-strand braids of Danish pastry dough, form it into a ring and produce an even level of the "crown" around the ring. It took me numerous tries to produce one that gave me a passing grade and it was a chore. After I graduated, I worked in my mom's bakery and I avoided, whenever possible, having to braid anything. It was not until several decades later, when I was baking for fun, and recreation that I again braided anything and with questionable success. Your demo has encouraged me to give it another try. Thanks so much.

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