Aberdeen Crulla Recipe

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   It is generally thought these plaited doughnuts were introduced to both Scotland and America by the Dutch.

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   A simple variation of this my be found in modern bakery shops where the dough is a twist rather than the traditional plait.

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   Directions:Beat the butter and sugar till light and creamy.

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   Beat in the egg.

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   Stir in the flour to make a stiffish dough.

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   Knead till smooth and divide into 6 portions.

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   Roll each portion to an oblong about 5- to 6-inches long.

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   Cut each portion into three strips almost to the end.

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   Plait the strips and seal the end with a little water.

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    Deep fry till they are quite golden brown.

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    Drain excess fat and lay them on kitchen paper.

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    Dust with caster sugar or possibly icing sugar and eat them either warm or possibly cool.

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    ** Scottish Home Baking**

* Per serving · 4 servings · Values may vary.

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