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