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Breakfast Puffs

Breakfast Puffs are small fried dough strips made from sour milk batter and flour, cooked in lard or lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Breakfast Puffs

Ingredients

Directions

Prepare the dough

  1. Mix sour milk, baking soda, salt, and egg in a bowl.

  2. Add flour until the dough resembles biscuit dough.

  3. Roll out the dough and cut into strips 1 inch wide and 3 inches long.

Fry

  1. Fry the strips in hot lard until browned, like doughnuts.

  2. Alternatively, fry in a skillet with lard and butter, turning to brown all sides.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Sour milk
Its acidity reacts with the baking soda to produce gas that lightens the dough.
Baking soda
Reacts with the acid in the sour milk to release carbon dioxide, helping the puffs rise.
Egg
Adds structure and richness, helping the dough hold its shape while frying.
Flour
Provides the structure that turns the liquid mixture into a rollable, cuttable dough.
Lard
Conducts heat for frying and gives the strips a browned, crisp exterior.

The step that matters

Fry in hot fat until browned. If the fat is not hot enough, the strips absorb grease and brown slowly instead of puffing and crisping quickly. Turning them lets all sides brown evenly.

“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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