Cinnamon Sugar Scuffles (Ukrainian Scuffles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Active dry yeast
  • 3 cups All-purpose flour
  • 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 Sugar and cinnamon

• Dairy

  • 1 cup Butter
  • 1/2 cup Milk

• Liquids

  • 1/4 cup Water

Found on feistyfrugalandfabulous.com

Ingredients

• 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!)

Directions

• 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 youve 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.