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Dessert

Excellent Crullers

Crullers are fried dough pastries made from egg, sugar, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Excellent Crullers

Ingredients

Directions

Prepare the batter

  1. Beat the egg and sugar together until well combined.

  2. Add the sweet milk and mix thoroughly.

Fry and serve

  1. Fry the mixture in hot oil until golden brown.

  2. Drain on paper towels before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the batter and adds richness and structure as it sets.
Sugar
Adds sweetness and helps the surface brown during frying.
Sweet milk
Adds moisture so the batter mixes smoothly and cooks through tender.

The step that matters

Fry in hot oil until golden brown. If the oil is too cool, the batter soaks up grease and turns heavy. If it is too hot, the outside browns before the centre cooks. Steady, hot oil gives a crisp exterior and a fully cooked inside.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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