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Dessert

Prsurate

A yeast-based doughnut made with flour, water, sugar, brandy, vanilla, nutmeg, raisins, lemon zest, and fried in oil.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Prsurate

Time15–20 minutes

Ingredients

Directions

Make the dough

  1. Place flour in a large bowl (or on a table) and create a hole in the middle, then add gradually about a quart of hot water as you blend.

  2. Beat the batter with a wooden spoon, adding water until the mixture begins to ball. Continue whipping as you gradually add the sugar, brandy, vanilla, nutmeg, raisins, and lemon zest.

  3. Blend in and whip 1/2 cup tepid water in which you soak 6 teaspoons of dried yeast. Let the batter stand for about 15–20 minutes while the oil heats.

Fry

  1. Heat about 1 ½ quarts of soy oil (or other light cooking oil) in a pan to an ideal depth of 2 ½ inches. Whip the dough again. Have a teaspoon and a cup of warm water handy.

  2. When the oil is hot enough (stops squeaking), take a small fistful of dough, squeeze upward into a ball about double the size, filling the teaspoon that had been dipped in warm water, then drop it into hot oil.

  3. Continue, dipping the spoon in warm water before scraping off the ball of dough, until the pan surface is nicely filled but not crowded. Take this opportunity to whip some more air into your dough; you may need to coax them to stay turned.

  4. When both sides are golden brown, remove the doughnuts and let them cool slightly before rolling in confectioners' fine sugar to coat.

Serve

  1. Serve best on cold nights between sips of your favorite whiskey ("rakija").

Nutrition, whole recipe (rough)

611Calories
15 gProtein
2 gFat
130 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12
Soy Sauce1 tbsp (15ml)9
Waternot in our table0
Brandynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Flour
Forms the dough structure that holds the doughnuts together while they fry.
Dried yeast
Produces gas as it ferments, making the batter light and airy as it rests.
Sugar
Adds sweetness and helps the doughnuts brown in the hot oil.
Raisins
Add pockets of sweetness and chewy texture throughout the doughnuts.
Brandy
Adds aroma and flavour to the batter.

The step that matters

Frying the dough balls. Oil must be hot enough before the dough goes in; if it is too cool, the doughnuts absorb oil and turn greasy, and crowding the pan drops the oil temperature and makes them stick and cook unevenly.

Swap the lemon

How well each one fits the dish's main ingredients (flour, sugar, brandy, vanilla, nutmeg, raisin):

  1. Figfits better
  2. Apricotfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against flour, sugar, brandy, vanilla, nutmeg, raisin. 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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