Instructions: 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 rlbbons, leave tops together.

Plait rlbbons, 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.

NOTES : 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.

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