MG Ukrainian Scuffles
What looks like rugulah, tastes like babk and melts in your mouth like French puff pastry (almost) ? Ukrainian Scuffles. I had this recipe in my files and made it a long time ago (in hotel school actually) and it got supplanted by other rugulah recipes. This is NOT traditional rugulah as you might know it but it rolls like it. It is made with a yeasted dough (no rising) that is a joy to work with (i.e. it stays put when you roll it). My colleague Joan Nathan mentioned it to me recently and it reminded me to decant the recipe anew. What a treasure – and what a taste reward. I made this mini, medium and large as bakery-style pastries – all amazing and slightly different textures. The trick in this recipe among many is rolling the dough on a cinnamon sugar board (not a floured board). The 'twist' shown in my photo is just a variation on what you can do with this marvellous dough. When you make the crescents small, it tastes like a cookie or pastry. When you make larger cres