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In traditional Balkan and Eastern European baking, "water dough" (vodene kiflice or vodena rozata) describes a dough that is tied in a cloth and submerged in cold water to rise.

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To serve, run a thin, sharp knife carefully around the inside edge of the mold. Place a rimmed serving plate upside down over the top of the mold, and swiftly invert it. The caramel syrup will cascade down the sides of the golden custard. Nutritional and Textural Profile It challenges the reader's "horizon of expectations" by

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