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Aberdeen Crulla with Whisky Chocolate Dipping Sauce
These Crulla are like Spanish Churros and South Aftrican Kuiksisters, sweet and tasty and perfect with this chocolate and whisky dipping sauce
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
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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