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Dessert

Baked Doughnuts II

A yeast doughnut made with milk, shortening, butter, and cinnamon‑sugar topping.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Baked Doughnuts II

Oven450 °F
Timeabout 10 minutes

Ingredients

Directions

Make the dough

  1. Sprinkle yeast over warm water and let dissolve for five minutes.

  2. Put milk and shortening in a small saucepan and warm until shortening melts. Cool to lukewarm.

  3. Pour yeast mixture into a mixing bowl; add milk mixture, egg beaters, nutmeg, salt, and 2 cups flour. Beat briskly until well mixed.

  4. Add remaining flour and mix well.

  5. Cover the bowl and let rise in a warm place until doubled in size.

Shape the doughnuts

  1. Turn dough out onto a floured surface. Dough will be soft but manageable.

  2. Pat the dough into a circle about ½ inch thick.

  3. Cut doughnuts out with a three‑inch doughnut cutter.

  4. Place doughnuts on a greased baking sheet and let rise, uncovered, for about 20 minutes. (Doughnuts do not spread much; place them about 1 inch apart.)

Bake and finish

  1. Preheat oven to 450 °F.

  2. Bake about 10 minutes or until lightly golden.

  3. Remove from oven and brush with melted butter.

  4. Sprinkle with cinnamon and sugar mix.

  5. Variation: instead of cinnamon‑sugar mix, let doughnuts cool after brushing with butter. When cool, dip in glaze made with powdered sugar and milk.

Nutrition, whole recipe (rough)

971Calories
28 gProtein
40 gFat
123 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot 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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Flour, all purpose
Forms the gluten network that gives the dough its structure and chew.
Dry yeast
Produces gas as it ferments, making the dough rise and become airy.
Egg beaters
Adds protein and moisture that help bind the dough and enrich its texture.
Vegetable shortening
Adds fat that tenderizes the crumb and softens the dough.
Melted butter
Adds fat and flavor to the finished doughnuts and helps the topping adhere.

The step that matters

Let the dough rise until doubled. Yeast needs time and warmth to produce enough gas for proper lift. Under-proofed dough stays dense, while the structure needed for a light, tender doughnut depends on this rise.

“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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