Aberdeen Cruller
Ingredients
2 ounces butter, room temperature
2 ounces sugar
7 ounces self-rising flour
1 egg
oil for deep frying
Preparation
1
Beat the butter and sugar until light and creamy. Beat in the egg.
2
Stir in the flour to make a stiff-ish dough. Knead until smooth and divide into 6 portions.
3
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.
4
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.
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About
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. From Scottish Home Baking.
Yield:
4.0 servings
Added:
Friday, December 10, 2010 - 1:02am
