Name: Yum-yums
Yield: For 18 twisted and 36 fingers
Cuisine: United Kingdom
Ingredients: 240 g (8½ oz) strong white bread flour; 1 tbsp sugar; 50 ml (1½ fl oz) lukewarm milk; 240 g (8½ oz) butter, cut into 1 cm (½ inch) cubes, frozen; ½ tsp salt; flour, for dusting; 1 egg, whisked; lard, beef tallow or oil, for deep-frying; 130 g (4½ oz) icing (confectioners’) sugar; 45 ml (1½ fl oz) water; 5 g (⅛ oz) dried yeast; 80 ml (2½ fl oz) lukewarm water

Preparation info

For
18
twisted

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

These aptly named confections are originally a Scottish treat but are available all over Britain. Just like the Aberdeen crulla, most sources claim that Yum-yums came to Scotland via the Dutch, who supposedly eat this kind of fried dough for Christmas. However, this is not true as knotted fritters are not traditional in the Netherlands at all. I believe these deep-fried knots were born as Aberdeen crullas and evolved into what they are today. The earliest