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!

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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