Aberdeen Crullas, Grampian

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A traditional Aberdeen treat, Crullas are akin to doughnuts, or more distantly perhaps to Spanish churros. Depending on which source you believe they were introduced to the Scots by the Dutch or are indigenous, the name perhaps derived from the Gaelic word kril which means a small cake.
Sweet stiff dough is made with either plain flour and baking powder, or self-raising flour, three times the weight of the two eggs you need to make a decent quantity; and the weight of one of those eggs in sugar and room-temperature butter, the last two ingredients creamed before being mixed with the rest. The dough is rolled then cut into 6” strips, three of which are plaited to form the requisite shape; this is then deep fried (why does this seem to argue for a Scots origin?) until it takes on a good golden colour; drained of superfluous oil and sprinkled with sugar. Two-strip plaits are sometimes seen as well as three-.
Just the thing for eating from a paper bag while walking around the granite city.

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