UKRAINIAN SCUFFLES
1 Tablespoon granulated dry yeast (1 pkg)
1/4 cup lukewarm water
3 cups all purpose flour
1/2 teaspoon salt
3 Tablespoons sugar
1 cup butter, softened
1/2 cup milk
2 eggs, well beaten
FOR ROLLING THE DOUGH:
1 cup white sugar
2 Tablespoons cinnamon
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 the 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.
THE NEXT DAY:
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
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 prepared baking sheet about 1 inch apart.*
Bake for 15 to 20 minutes at 350 degrees 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.
Source: Wheatland Bounty by the Laboratory Technologists of Saskatchewan
1 Tablespoon granulated dry yeast (1 pkg)
1/4 cup lukewarm water
3 cups all purpose flour
1/2 teaspoon salt
3 Tablespoons sugar
1 cup butter, softened
1/2 cup milk
2 eggs, well beaten
FOR ROLLING THE DOUGH:
1 cup white sugar
2 Tablespoons cinnamon
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 the 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.
THE NEXT DAY:
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
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 prepared baking sheet about 1 inch apart.*
Bake for 15 to 20 minutes at 350 degrees 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.
Source: Wheatland Bounty by the Laboratory Technologists of Saskatchewan
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