Scufflers

A few weeks ago I had lunch in Holmfirth (Last of the summer wine country) in a little café called Scufflers.

I wondered what the name meant – was it to do with fighting or a garden implement?

I have now discovered it is a Yorkshire word  from the area around Castleford – and it is a used for a triangular shaped teacake or bread bun. In Poland these would be called bułeczki

I found a recipe and made some.

The enriched dough was super to work with – my shapes were a bit “random” – it would be easier to make round buns. They were delicious and I will certainty be adding this to my list of favourite doughs.

Ingredients

• 450g strong flour
• 30g butter
• 1 teaspoon of granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon of dried yeast
• 1 egg
• 250ml water

Method

• Rub the butter into the flour until the mixture is like breadcrumbs.
• Stir in the sugar, salt and dried yeast.
• Mix together the egg and water.
• Make a well in the centre of the flour mixture.
• Add the egg mixture.
• Using a knife at first and then your hands bring this together to make a dough.
• Knead the dough for 10 minutes. (There is only one kneading so try and do the full time here).
• Put the dough into a bowl and cover with a tea cloth and leave till it has doubled in size.
• Dust a tray with flour.
• Preheat the oven to GM7 – 220°C.

• Press the dough into a rough rectangular shape  – cut this into two squares and then divide these diagonally so you have eight triangles.
• Place the triangles onto the floured baking tray.
• Lightly dust with flour.
• Bake for around 15 minutes – until golden brown.

Paragon – hand painted tea-plates – I could not resist the lovely shape and bought them recently.

Amusing Thought

In the café, some of the choices for  lunch were sandwiches on baguettes, ciabatta  or  pannini   – but despite its name –there was not a scuffler in sight!