Scuffles Aka Cinnamon Twists Recipes

CINNAMON TWISTS

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

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.

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.

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.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.