Plus – cinnamon sugar. It’s everything that’s right with the world.
2 1/4 tsp active dry yeast (1 packet)
1/4 cup hot water
3 cups flour
1/2 tsp salt
3 Tbsp sugar
1 cup butter, room temp
1/2 cup milk
1 1/2 cup sugar
1 Tbsp cinnamon
In a small bowl, combine yeast and hot water. Let sit for 5 – 10 minutes to allow yeast to bloom.
In a separate bowl, stir together flour, salt, and sugar. Work the butter into the flour using your fingers until mixture resembles coarse crumbs.
In another bowl, whisk together milk and eggs. Gently whisk in the yeast.
Add this to the flour mixture, stirring well. Turn onto a floured work surface and knead briefly. The dough will be sticky. Place in an oiled bowl, cover, and refrigerate overnight.
The next morning: Preheat oven to 350. Line 2 cookie trays with parchment paper and set aside.
Combine sugar and cinnamon in a small bowl until well combined.
Remove dough from fridge and cut into 6 equal pieces.
Working with one piece at a time: sprinkle some cinnamon sugar on a counter top. Place the dough on top and roll into a circle about 1/8th inch thick. Sprinkle a little more cinnamon sugar on top. Cut the circle into 12 wedges, like pieces of pie. Roll up each wedge, starting from the wide end to the pointed end. Place on the prepared cookie sheet about 1 inch apart. Repeat with remaining dough. (Tip: Try to have the pointed tip under the scuffle so it doesn’t unroll as it cooks.)
Bake at 350 for 15 – 20 minutes, until light golden brown.
Remove from oven and let cool. (Although they are absolutely addicting while warm!)
Ukrainian Scuffles are perfect for breakfast treats or on a tray of Christmas cookies. The recipe makes 72 (6 dz) and freezes very well.
Don’t worry if your scuffles are not all uniform in size. That is what makes them even better. Get the kids in on the fun by having them roll up the scuffles as you slice them.