Although Crullas are a traditional Highland dish, they are eaten in many North Sea countries with only slight variations in the pronunciation, such as Crullers, which is what they are called in the United States. Opinion is that they originated in Holland and came to Scotland with Dutch traders who were a mainstay of Scottish overseas commerce several hundred years ago.
15-3/8 ounces flour
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 pinch nutmeg or ginger (optional)
4 ounces butter
3-1/2 ounces sugar
4 eggs
1/4 pint buttermilk or sour milk
deep oil for frying
Cream butter and sugar. Add eggs, flour, soda, nutmeg or ginger if used, cream of tartar, salt. Add buttermilk slowly, mix in enough to create a firm dough. Roll into long strips on floured board. Cut into 1-inch ribbons, leave tops together. Plait ribbons, damping ends so they stick. Heat oil very hot, 365 F (186 C), fry until golden brown. Drain on absorbent paper, sprinkle with fine sugar.
Makes about 24 crullas.