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Crulla
Crulla is a traditional Scottish recipe (from Aberdeen) for a classic egg, creamed sugar and butter and flour dough that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Crulla.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10
Rating: 
Tags : Cake RecipesScottish Recipes
This traditional Scottish fried dough made its way to the Americas (particularly the American South) where the name was corrupted to 'crullers'.
Ingredients:
120g butter
120g caster sugar
4 eggs, beaten
suet (or melted lard), to fry
flour
icing sugar, to dust
Method:
Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating thoroughly to combine after each addition. Add just enough flour (about 5 tbsp) to bring the mixture together as a dough that can be rolled out.
Turn out onto a lightly-floured work surface and roll out to about 2cm thick. Cut into strips about 10cm long and about 4cm wide. Take each strip in turn then use a sharp knife to divide the centre into three or four strips running almost the whole length of the main strip. Moisten the edges then plait one strip over the other to form a braid. Finish by crimping together the free ends.
Melt lard or suet in a deep frying pan until very hot. Add the crulla and fry until browned all over. Drain on kitchen paper then sprinkle with a little icing sugar and serve in a napkin.
