Author: Karon Grieve
Recipe
This Aberdeen Crulla and chocolate whisky dipping sauce is the perfect wee Scottish dessert. Comfort food at it’s sweetest and very best. Every so slightly moreish too!
Oh what a decision, what recipe to tempt you with from my new book, Simply Scottish Cakes and Bakes. I fairly hummed and hawed (Scottish term!) about what to pick.
Finally, I threw the debate open to the audience/friend/co-host/partner/best mate/daughter, well okay I asked Idgy. She chose Aberdeen Crulla because it is so very naughty and nice.
Sweet stuff!
This is definitely one for those with a sweet tooth and the sugar-shy must step away now. These sugary plaits are mainly associated with Aberdeen and thought to derive from the doughnuts brought into Scotland by the Dutch fishing fleets.
They are a bit like the Churros that you get in Spain and Mexico. South Africa also does a version of these called Koeksisters (pronounced cook-sisters, brilliant name!).
Chocolate dipping sauce
Something this sweet just needs something even sweeter to make this better.
A wee touch of Scotch!
The whisky chocolate dipping sauce is just scrummy. Remember to omit the whisky if you’re doing this for the kids though!
I make a pan of this and scoop out a bowl for Idgy first and then add the booze to the rest of the pan for the grown-ups.
Here’s to my Aberdeen Crulla and Chocolate Whisky Dipping Sauce, enjoy, enjoy, enjoy and don’t even think about calories gals!
How long will these crulla last?
They will keep for about 3 days in an airtight tin. You can freeze them just like any other doughnut. Wrap in kitchen parchment and pop them into a freezer-proof bag and freeze for up to 3 months.
Recipe taken from my new book available now.
Here’s a great recipe for South African Koeksisters that are very similar to our Aberdeen Crulla.
Looking for some more super easy Scottish baking recipes? Then check these out before you go;
Cranachan cheesecake
Quick and easy simple scones
Scottish snowballs
Millionaire’s Shortbread
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Aberdeen Crulla with Whisky Chocolate Dipping Sauce
Karon Grieve
These Crulla are like Spanish Churros and South Aftrican Kuiksisters, sweet and tasty and perfect with this chocolate and whisky dipping sauce
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 3 minutes mins
Total Time 23 minutes mins
Course baking
Cuisine Scottish
Servings 6 people
Calories 639 kcal
Ingredients
- 50 g butter
- 50 g caster sugar
- 1 egg
- 225 g self raising flour
- ¼ tsp salt
- ½ tsp ground ginger
- 1 tbsp buttermilk or plain yogurt
- Oil for frying
- 1 tbsp Icing sugar to dust
Chocolate whisky dipping sauce
- 200 g dark chocolate 70% cocoa solids
- 90 g milk chocolate
- 2 tbsp golden syrup
- 250 ml double cream
- 1 tbp whisky
Metric – US Customary
Instructions
Cream the butter and sugar until light and fluffy. Beat the egg and add a little at a time.
Sift the flour, salt and ginger into the mixture and combine. Add the buttermilk or Greek yogurt to make a fairly stiff dough.
Pull the dough into pieces and roll into long thing strings about the size and length of a pencil.
Take 3 of these pieces and pinch together the top and then plait/braid the 3 strands together. Pinch the end together to stop it unravelling. Do this with all the dough. This is a great job for children to help with.
Heat the oil (use something unflavoured like vegetable oil for this) in a deep pan and carefully drop in the crulla 2 at a time. Fry for 2-3 minutes each side till golden.
Remove with slotted spoon and dry on kitchen paper. Dust with a little icing sugar to serve.
DIPPING SAUCE
Warm everything (apart from the whisky) in microwave or in a small pot on the stove, until it is all melted and mixed together, stir in the whisky.
Serve in a small side dish and just tear off pieces of Crulla and dip them into that sweet goodness, yum oh yum!
Nutrition
Calories: 639kcalCarbohydrates: 69gProtein: 10gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 144mgPotassium: 378mgFiber: 5gSugar: 32gVitamin A: 684IUVitamin C: 1mgCalcium: 78mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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