Poppy Seed Scuffles

Best served with warm cocoa on a cold Christmasy night……

This is as much apart of Christmas around our home as the tree itself. I have been making these since I stood on a chair by the counter helping my mom as a young child.  Though their are many versions of Scuffles around this poppy seed variety is my favorite and hopefully one you will enjoy as well.

Use the roller and scraper to blend together:

  • 1 cup softened butter
  • 3 Tbsp sugar
  • 1 tbsp yeast mixed with 1/4 cup water
  • 1/2 cup milk
  • 2 eggs
  • 3 cups flour

Blend this together gently with your speed dial set to about 3 o’clock for a few minutes. Dough should feel sticky but not gooey.  If so add another 1/4 cup or so of flour. Place in fridge overnight or at least 6 hrs.  Divide dough into 4 evenly sized balls.

Mix together 1 cup sugar, 2 Tbsp. cinnamon and 1/4 cup poppyseeds. Pour about 1/2 this mixture onto clean counter and place one slightly flattened ball of dough on this. Press it down a bit so coating sticks and turn over.  Roll out till a large thin circle.  With pizza cutter or sharp knife cut into wedges about 1 1/2 inches apart.  Roll each wedge up and place on parchment lined paper with tip tucked under allowiing space to expand.  Repeat this adding more topping to counter  before each ball.    Bake in 350 F oven for about 12 minutes.  Do not overbake.

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