Aberdeen Cruller
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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.

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.