Scuffles are one of those holiday treats that have been a part of my family for years. Growing up in a Ukrainian/Romanian family I was doubly blessed with a multitude of delicacies that now – as an adult – I am only starting to appreciate the intricacies of.
When I mention “scuffles” to my friends, I often get a puzzled look and, “What’s a scuffle?” in reply. I had no idea that Scuffles were a Ukrainian recipe but apparently they are. Maybe it’s because rolling them is likened to rolling a cabbage roll? I’m not sure. Whatever the reason, these treats shouldn’t be kept hidden from the world!
I finally learned how to make them myself, using my mother’s recipe and tips on the phone over the past day. Here’s the results (believe me, some were definitely not photogenic and left out of the picture but they taste just as delicious as the pretty ones!)
Enjoy the recipe, and happy holidays from my family to yours with this family recipe!
- 1 Tbsp. active dry yeast (or one package)
- ¼ cup lukewarm water
- 3 cups all-purpose flour
- 3 Tbsp. 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.
- 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.