Cinnamon Sugar Scuffles Ukrainian Scuffles Food

UKRAINIAN SCUFFLES

Steps:

• Dissolve yeast in warm water and let stand 10 minutes.
• Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
• Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
• Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
• Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
• Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F Remove from baking sheet immediately and cool well. These freeze very well.
• If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
• Wheatland Bounty.

UKRAINIAN SCUFFLES {OR, TINY CINNAMON SUGAR ROLLS}

Steps:

• In a small bowl, dissolve yeast in warm water and let stand 10 minutes while you prepare the other ingredients.
• Next, in a large bowl, stir together the flour, 3 Tbs. sugar and salt.
• Add the butter, cutting it in with a fork or pastry cutter as if you were making pie crust.
• In a smaller bowl, mix together the milk, eggs, and yeast mixture, then add to the dry ingredients.
• Mix well (by hand) and knead a few times until you've got a round ball of dough. Add flour as needed if it's super sticky.
• Cover bowl and refrigerate overnight (important, you need to keep the dough chilled so overnight is perfect!)
• When ready to bake, preheat the oven to 350°F. Divide dough into 6 parts (about the sie of a baseball), keeping one part out and putting the rest back in the fridge until ready for it.
• Scatter your counter generously with sugar and cinnamon (and flour if needed), and roll each piece into a circle on the sugar. Ensure your dough is thin. I use a dinner plate upside down to trace and cut a circle in the dough, if I have enough space I'll even cut an inch or so outside the circle. Put back remaining dough in the fridge in a smaller bowl, to use at the end with all the other discarded pieces.
• Cut your circle into wedges like a pie. I typically end up with 12-16 pieces depending on how large my circle is.
• Roll each wedge from the widest side inward to the skinniest.
• Place on a baking sheet about about 1 inch apart and bake for 10-12 minutes, or until golden.
• Remove from baking sheet immediately and cool, then start your next batch!