CRULLAS

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CRULLAS

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(Traditional.) The name comes form the Gaelic kril, a small cake or bannock. The American cruller from the Dutch krullen, to curl, is the same sort of cake, which may have been introduced into Scotland from Holland, and likewise Dutch settlers may have introduced them to the United States.

1 Ib.(3/2 cups) flour
1 teasp. bicarbonate of soda
1/2 teasp. cream of tartar
1/2 teasp. salt
a pinch of nutmeg or ginger (optional)
4 oz. (1/2 cup) butter
4 oz. (1/2 cup) sugar
4 eggs
1/4 pt. (1/2 cup) buttermilk or sour milk
deep oil for frying

Cream the butter and sugar, then add the eggs, flour, soda, nutmeg or ginger if used, cream of tartar and salt. Add the buttermilk slowly, mixing well, so that it becomes a firm dough (it may need slightly less or more buttermilk according to size of eggs). Put on to a floured board and roll into long strips. Cut into 1-in. ribbons leaving the tops together, and plait them, damping the ends so they stick. Have the oil very hot (365 F.), and fry until golden brown. Drain on absorbent paper, and sprinkle with fine sugar. Makes about 2 dozen.

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