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Scuffles or Cinnamon Twists

Scuffles aka Cinnamon Twists



Traditional Ukrainian Pastry Cookies called Scuffles aka Cinnamon Twists: a great addition to our Christmas morning brunch! Easy to make; delicious to eat! The ingredient list was given to me by my gal pal Liz, at Bridge. There were no instructions for making the dough, so I have written what worked for me, as well as how to make the cookies using the Thermomix machine. Great big hug to Liz.
Course Cookie
Cuisine Ukrainian Canadian
Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings 64 pastries
Author Valerie Lugonja

Ingredients

Ingredients for Dough:

  • 5 cups or 550 grams flour
  • 2 teaspoons baking powder
  • 1 pound or 454 grams butter
  • 1 cup 220 grams whole milk
  • 2 large eggs

Ingredients for Garnishing Sugar:

  • 1 cup or 220 grams granulated white sugar
  • 8 teaspoons cinnamon

Instructions

Instructions for the Pastry:

  1. Add flour and baking powder together in large bowl; mix to combine
  2. Cut butter into flour mixture until crumbly; add milk and eggs, stirring just until dough comes together to form a ball
  3. Divide into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold

Instructions for the Pastry in Thermomix:

  1. Weigh flour and baking powder into TM bowl: mix to combine for 5 seconds at speed 3
  2. Weigh cold butter cubes into flour mixture in TM bowl; use hand or wooden spoon to mix butter cubes inside TM bowl with flour (without machine running)
  3. Mix to combine from 0-10 for 15 seconds until coarse crumbles (similar to oatmeal)
  4. Weigh milk and eggs into TM bowl; combine for 30 seconds at speed 3 to 8 until mixture just comes together in clumps (be sure to not over mix)
  5. Divide dough into 4 discs; cover each securely with plastic wrap and refrigerate for 1-2 hours, or overnight until ice cold

Instructions for Rolling out Dough:

  1. Combine sugar and cinnamon; sprinkle generous amount on work surface
  2. Divide dough into 8 equal balls; refrigerate seven and place one on top of cinnamon sugar
  3. Roll dough out 1/8th-inch thick into circle (as you would pie crust) on sugar/cinnamon mixture
  4. Divide circle of dough into 4, then into 8 triangular pieces: a pizza or pastry cutter works great for this
  5. Start at the wide end of your triangle and roll triangle toward its point similar to rolling a croissant; place each on cookie sheet and bake at 350 degrees for 18-20 minutes

Recipe Notes

Dividing the Dough I actually weighed the entire mass, divided it into 4 discs of equal weight to refrigerate, then divided each disc into equal portions by weight, again.
Cinnamon Sugar This recipe has 8 teaspoons of cinnamon: one for each of the 8 dough balls to be divided into 8 pieces yielding 64 cookies.