At age 68, I finally worked up the courage to tackle a recipe for an enriched dough bread/cake. My mom was an expert at this and would bake up delights weekly! My King Cake was a total success thanks to my mom and your blog. The trickiest part was the transfer of the dough. I opted to pat out my dough rectangle on a large cutting board covered with a sheet of greased parchment. No rolling pin needed. Just shaped and patted it by hand. Spread the filling, rolled it, and used the parchment to flip it seam side down. Then formed my ring and lifted the parchment and formed cake to a sheet pan. Easy peasy! I might pay better attention to the bake time, as after the prescribed 50 minutes, my bread was close to being burnt. Most likely my oven temp. But delicious results! My mom would be proud! Making another to take to a Mardi Gras party next week. Today was a practice, so next week should be even better.Thanks for a great blog!

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