Title: Aberdeen Crulla
Categories: Irish Bread
Yield: 1 Batch

		** British Measurements **
2	oz	Butter; room temperature
2	oz	Sugar
7	oz	Self-rising flour
1		Egg
		Oil for deep frying

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.

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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

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