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!
Aberdeen Crulla And Chocolate Whisky Dipping Sauce
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.
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 Simply Scottish Cakes & Bakes 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;
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Aberdeen Crulla & Whisky Chocolate Dipping Sauce
- 50 g/2oz butter
- 50 g/2oz caster sugar
- 1 egg
- 225 g/8oz self raising flour
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- 1 tablespoon buttermilk or Greek yogurt
- Oil for frying
- Icing sugar to dust
- WHISKY AND CHOCOLATE DIPPING SAUCE
- 200 g/7oz dark chocolate 70% cocoa solids
- 90 g/3oz milk chocolate
- 2 tablespoons golden syrup
- 250 ml/8fl oz double cream
- 1 tablespoon whisky
- 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!