Every year, Scuffles are probably my favorite Christmas baking item. True, there’s nothing really to them beyond a delicious pastry and cinnamon sugar, but Scuffles are not something that you eat in July. It just feels wrong. A cinnamon bun? Sure. A Scuffle? Blasphamy!
I’m still learning how to perfect this recipe, but I think I’m getting close. Instead of deleting my original post from 2013 sharing the first recipe, I decided to keep it (because, Pinterest traffic) but share here my recipe update (and way better photo!)
There are 3 tricks to making perfect scuffles I have learned:
- Your dough must be well chilled. Chill overnight and keep unused portions in the fridge while you’re making them.
- When rolling, the dough should be super-thin. That’s why I increased my plate tracing size in this recipe!
- Use lots and lots of cinnamon sugar. You can never use too much!
Below is the updated recipe incorporating changes I’ve learned. With 4 batches made this week and more to come for taking to my sister’s later this month, every day I’m scuffle-ing. Sorry, had to. 🙂
- 1 Tbsp. active dry yeast (or one package)
- ¼ cup lukewarm water
- 3 cups all-purpose flour
- 3 Tbs. sugar
- ½ tsp. salt
- 1 cup butter, softened at room temperature
- ½ cup milk
- 2 eggs, beaten
- Sugar and cinnamon, for rolling (the more the better!)
- 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!