Cinnamon Sugar Scuffles Ukrainian Scuffles Recipes

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!

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.

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.

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

GRAMMA'S SCUFFLES

Steps:

• Mix first ingredients until crumbly. Mix 2nd ingredients; make a well and add egg mixture to flour mixture.
• (I'm not sure if over-mixing matters or not!) Portion the dough into 8-10 balls (about the size of a pie plate when rolled out). Wrap each ball in plastic wrap and leave in the fridge overnight(or a few hours if you're in a rush).
• Sprinkle cinnamon sugar onto work surface and roll out patties to the size of a pie plate. Cut into wedges and roll into scuffles. Roll from wide end down to the point. Place onto cookie sheet. Bake at 350 deg for 12 minutes.

SCUFFLES

Steps:

• Combine flour, 3 tbsp sugar and yeast in bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
• Add milk and beaten eggs to flour mixture and stir just until combined.
• Turn dough out onto a lightly floured surface. Knead dough and shape into a ball. Place ball in a bowl. Cover and refrigerate for at least 8 hours or up to 12 hours before rolling out.
• Remove dough from refrigerator.
• Preheat oven to 350°F.
• Meanwhile, uncovered dough and transfer it to a lightly floured surface. Knead dough and divide into 6 pieces. Roll each piece into a ball.
• Combine 1/2 cup sugar, cinnamon and nutmeg.
• Sprinkle a clean surface with about 1 tbsp of sugar mixture. On sprinkled surface, use a lightly floured rolling pin to roll out one ball into a round about 1/8 inch thick; flip dough over while rolling to get sugar mixture on both sides. Cut round into 8 wedges. Starting with wide end, roll up each wedge jelly-roll fashion. Gently pinch centre of rolls to secure.
• Repeat procedure with remaining sugar mixture and balls.
• Place rolls in parchment paper-lined rimmed baking sheets.
• Bake until rolls are lightly browned, about 16-18 minutes.
• Remove from pans and cool on racks.
• Store in an airtight container in a refrigerator for up to 1 week. May be frozen.

HOW TO MAKE QUICK AND EASY CINNAMON SUGAR

Steps:

• Gather the ingredients.
• Combine the sugar and cinnamon in a small bowl and blend thoroughly.
• Pour it into a small canning jar with a screw-top lid, another small, lidded container, or a zip-close food storage bag. Use as desired. Enjoy.

NO YEAST CINNAMON TWISTS

Steps:

• Mix together the first five ingredients. Add the melted butter and buttermilk, mix until all the flour mixture is incorporated. Dough will be soft. Knead a few times to form a ball. I did this part in the mixing bowl.
• Put dough on a well floured surface and press out with your hands, or roll into a rectangle. Mine measured about 12 x 16 inches.
• Mix together the sugar, brown sugar, cinnamon and butter.
• Spread cinnamon mixture over dough. Carefully fold dough in half lengthwise, then cut into 12 strips. If dough tears a little, just press back together to seal. Give each strip about 4-5 twists and place on a baking sheets that has been coated with non-stick spray.
• Bake in a 400 degree oven for 20 - 25 minutes, until golden brown. Cool slightly and remove from pan.
• For the glaze mix together the powdered sugar, cinnamon and milk. Drizzle glaze over the Cinnamon Twists.