Ukrainian Scuffles

by olga

Servings:

INGREDIENTS

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 soft butter
1/2 cup milk
2 eggs, well beaten
1 cup white sugar
2 Tablespoons cinnamon

INSTRUCTIONS

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 and 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.

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 a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350 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.

Wheatland Bounty

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Tagged: pastries, ukrainian add tags

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