Scuffles
I loved these when I was a kid. You could buy them at the local farmers market, made by someone's buba.
I loved these when I was a kid. You could buy them at the local farmers market, made by someone's buba.
- Carbohydrate 11.0537350080627 g
- Cholesterol 133.412500157496 mg
- Fat 48.9675163092499 g
- Fiber 2.43839994469225 g
- Protein 6.76024750240084 g
- Saturated Fat 30.9668769124909 g
- Serving Size 1 1 Serving (262g)
- Sodium 18102.3698801388 mg
- Sugar 8.61533506337047 g
- Trans Fat 3.38429775417229 g
- Calories 498 calories
Step-by-step
- Soak 1 pkg yeast in 1/4 cup of lukewarm water 15-20 min.
- Mix flour, sugar, salt, butter.
- Add milk, eggs, yeast.
- Knead until soft, in bowl in refrigerator overnight.
- Divide in 4 parts.
- Roll dough as for pie crust.
- Sprinkle with of sugar and cinnamon on both sides of dough.
- Cut in wedges- rol wide ro narrow end.
- Bake 15 min at 350F
Yeast activation mechanics
Warm water between 105 degrees Fahrenheit and 110 degrees Fahrenheit creates the ideal thermal environment for activating dry yeast without killing the cells. Lukewarm liquid should feel neutral against the inside of your wrist, neither hot nor cold. Allowing the yeast fifteen to twenty minutes to foam establishes whether the culture remains viable before heavy fats inhibit further growth.
Overnight chilling physics
Refrigerating enriched dough overnight slows fermentation while solidifying high butter content so the mass becomes malleable. Cold handling prevents the butter from melting into the flour layers prematurely during rolling, which preserves the structural flakiness required for a proper pastry crumb. Dividing the chilled mass into four equal quadrants simplifies rolling each piece out to an even thickness of approximately one-eighth of an inch.
Visual markers of doneness
Baking at 350 degrees Fahrenheit for fifteen minutes requires careful visual monitoring because ovens vary drastically in heat distribution. Watch for the edges to turn a deep golden brown while the exposed sugar and cinnamon coating caramelizes into a glossy, slightly crisp exterior shell. Pull the pastries from the oven immediately once the aroma of toasted butter dominates the kitchen and the bottoms show firm resistance to a metal spatula.
