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.
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 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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Finally, if you do try this Aberdeen crulla with chocolate whisky dipping sauce recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love, then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter and free eBooks too.
Aberdeen Crulla & Whisky Chocolate Dipping Sauce
Ingredients
- 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
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!
Karon, givvus a wee clue as to how many crulla’s you get from the recipe above. Thanks.
By the way, I made cake in a mug with the wee lad. And we enjoyed the anticipation so much! The cake was zapped for 3 mins in an 800w microwave, but needed to be zapped for another 30 seconds, or so. Tasted great and such good fun.
Much appreciated
DQ
Hi Donna
Glad you are having fun with my recipes. To be honest I can’t remember how many crullas I got from this recipe, I did it a couple of years ago now.
All best
Kx
I tried this recipe and used my deep fryer, but when I put the braids in the hot oil, they fell apart. I had to throw the whole thing out as the dough didn’t look cooked through. Not sure what happened there. 🙁
This looks so amazing!! Definitely need to make these!
Hi Eden,
A traditional Scottish recipe but very like Spanich churros, just ignore the calories!
K x
I happened to see this today on Pinterest. My third great grandparents Hugh and Ann Bruce came from Aberdeen, Scotland but I don’t know much about them except they owned a stone quarry in the town where I was raised and they property where I lived was called Bruce Highlands. Thank for a traditional heritage recipe that I can share with family.
Thanks for getting in touch, glad you like the recipe and hope it goes down well witth your family.
K x
So I’m from South Africa and thought it looked like an easy enough recipe to try. It was absolutely divine!!!!!! I also cooked it in the air fryer for 6minutes to try avoid the calories. Perfect! Thank you so much for my first taste of a Scottish dessert!
Hi Angie
So thrilled that you liked this recipe so much. Glad the air fryer worked so well with it too. Hope you’ll try more of my recipes.
K
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Glad you like the recipe and my blog so much.
K