Ukrainian Scuffles Food

SCUFFLES AKA CINNAMON TWISTS

Steps:

• Add flour and baking powder together in large bowl; mix to combine
• Cut butter into flour mixture until crumbly; add milk and eggs, stirring just until dough comes together to form a ball
• Divide into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold
• Weigh flour and baking powder into TM bowl: mix to combine for 5 seconds at speed 3
• Weigh cold butter cubes into flour mixture in TM bowl; use hand or wooden spoon to mix butter cubes inside TM bowl with flour (without machine running)
• Mix to combine from 0-10 for 15 seconds until coarse crumbles (similar to oatmeal)
• Weigh milk and eggs into TM bowl; combine for 30 seconds at speed 3 to 8 until mixture just comes together in clumps (be sure to not over mix)
• Divide dough into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold
• Combine sugar and cinnamon; sprinkle generous amount on work surface
• Divide dough into 8 equal balls; refrigerate seven and place one on top of cinnamon sugar
• Roll dough out 1/8th-inch thick into circle (as you would pie crust) on sugar/cinnamon mixture
• Divide circle of dough into 4, then into 8 triangular pieces: a pizza or pastry cutter works great for this
• Start at the wide end of your triangle and roll triangle toward its point similar to rolling a croissant; place each on cookie sheet and bake at 350 degrees for 18-20 minutes

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.

CINNAMON SUGAR SCUFFLES (UKRAINIAN SCUFFLES)

Steps:

• In a small bowl, dissolve yeast in warm water and let stand 10 minutes while you prepare the other ingredients.
• In a large bowl, stir together the flour, 3 Tbsp. sugar and salt.
• Add the butter, cutting it in with a fork or pastry cutter as if you were making pie crust. I have never made a pie crust so for those confused as I was, simply add the butter gradually, and piece it up with your fork until you have pea-sized amounts in the mixture.
• Add the milk, eggs, and yeast mixture to the dry ingredients.
• Mix well (by hand) and knead a few times until you've got a round ball of dough.
• 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, 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 roll each piece into a circle on the sugar. I used a tea saucer placed on top and cut around it to create the perfect circle.
• Cut your circle into wedges like a pie. I cut mine into 4 pieces and then cut each in half so I ended up with 8 wedges from each circle.
• 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 minutes, or until golden.
• Remove from baking sheet immediately and cool.