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Ingredients
- 2 ounce Butter, room temperature
- 2 ounce Sugar
- 7 ounce Self-rising flour
- 1 x Egg
- Oil for deep frying
Method
- It is generally thought these plaited doughnuts were introduced to both Scotland and America by the Dutch.
- A simple variation of this my be found in modern bakery shops where the dough is a twist rather than the traditional plait.
- Directions:Beat the butter and sugar till light and creamy.
- Beat in the egg.
- Stir in the flour to make a stiffish dough.
- Knead till smooth and divide into 6 portions.
- Roll each portion to an oblong about 5- to 6-inches long.
- Cut each portion into three strips almost to the end.
- Plait the strips and seal the end with a little water.
- Deep fry till they are quite golden brown.
- Drain excess fat and lay them on kitchen paper.
- Dust with caster sugar or possibly icing sugar and eat them either warm or possibly cool.
- ** Scottish Home Baking**
