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Dessert

Crullers with Baking Powder

A sweet fried dough pastry made with flour, baking powder, butter, sugar, eggs, milk, lemon extract, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk 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 ↓

Crullers with Baking Powder

Ingredients

Directions

Make the dough

  1. Sift the baking powder into the flour.

  2. Cream the butter and sugar with the egg yolks and whole eggs.

  3. Add lemon extract and mace, then mix all ingredients together to form a smooth dough.

Shape and fry

  1. Cut the dough with a doughnut or cruller cutter and twist them.

  2. Fry the crullers until golden brown, similar to doughnuts.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, 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

All-purpose flour
Forms the main structure of the dough as it binds with the eggs.
Egg yolks
Add richness and fat, and help bind the dough smooth.
Butter
Adds fat for tenderness and flavour in the dough.
Baking powder
Releases gas to lighten the dough so it rises when cooked.

The step that matters

Frying until golden brown. Frying at the right heat browns the outside while cooking the dough through. If the oil is too cool, the crullers absorb grease and turn heavy; if too hot, they burn before the centre sets.

Swap the mace

How well each one fits the dish's main ingredients (flour, butter, sugar, egg, milk, lemon):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against flour, butter, sugar, egg, milk, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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