Aberdeen Crulla Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
** British Measurements **,
2 ounce: Butter, room temperature
2 ounce: Sugar,
7 ounce: Self-rising flour,
1: Egg,
Oil for deep frying,
Directions:
It is generally thought these plaited doughnuts were introduced to
both Scotland and America by the Dutch. A simple variation of this my
be found in modern bakery shops where the dough is a twist rather
than the traditional plait.
**********
Directions:
Beat the butter and sugar until light and creamy. Beat in the egg.
Stir in the flour to make a stiffish dough. Knead until smooth and
divide into 6 portions.
Roll each portion to an oblong about 5- to 6-inches long. Cut each
portion into three strips almost to the end. Plait the strips and
seal the end with a little water.
Deep fry until they are quite golden. Drain excess fat and lay them on
kitchen paper. Dust with caster sugar or icing sugar and eat them
either hot or cold. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp
both Scotland and America by the Dutch. A simple variation of this my
be found in modern bakery shops where the dough is a twist rather
than the traditional plait.
**********
Directions:
Beat the butter and sugar until light and creamy. Beat in the egg.
Stir in the flour to make a stiffish dough. Knead until smooth and
divide into 6 portions.
Roll each portion to an oblong about 5- to 6-inches long. Cut each
portion into three strips almost to the end. Plait the strips and
seal the end with a little water.
Deep fry until they are quite golden. Drain excess fat and lay them on
kitchen paper. Dust with caster sugar or icing sugar and eat them
either hot or cold. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp