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Dessert

Tommorrow's Doughnut

A yeast doughnut made with soy milk, egg replacer, and mace, fried and glazed with confectioners' sugar.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Soy milk and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 203 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tommorrow's Doughnut

Timeabout an hour to rise

Ingredients

Directions

Make the dough

  1. Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5 minutes.

  2. In a small saucepan, bring the remaining water to a boil.

  3. Add the shortening and sugar and stir until the shortening has melted and the sugar has dissolved.

  4. Remove the pan from heat and let it cool (very important!!!).

  5. When it is cooled, add the yeast and warm soy milk.

  6. Stir in the egg replacer and 2 cups of flour. Beat well.

  7. Add 2 more cups of flour and the salt and mace. Mix well.

  8. Add the flour slowly. Only add enough to make a soft and manageable dough.

  9. Turn the dough onto a lightly floured board and knead until smooth and elastic.

  10. Place the dough in a large greased bowl, cover and let it rise until doubled in bulk (about an hour).

  11. Punch the dough down.

Shape and fry

  1. On a lightly floured surface roll it out to 1/2 inch thickness.

  2. Cut out doughnuts with a 2 inch doughnut cutter.

  3. Place the doughnuts on waxed paper or a greased baking sheet about 1 inch apart.

  4. Make holes in them with your finger if you feel the need.

  5. Let them rise for 1 hour.

  6. Heat the oil to 370 degrees in a skillet or deep fryer.

  7. Fry 3 doughnuts at a time, until golden on each side.

  8. Drain on paper towels.

Glaze and serve

  1. Prepare the glaze or roll in sugar to coat.

  2. To make the glaze, mix the ingredients until smooth in a shallow bowl.

  3. While the doughnuts are hot, coat all sides in the glaze.

Nutrition, whole recipe (rough)

1072Calories
27 gProtein
53 gFat
120 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Soy Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0
Macenot 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. Soy milk + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together203 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + soy milktop 19% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Active dry yeast
Ferments the dough so it rises and becomes light and airy.
All-purpose flour
Provides the structure that holds the dough together and gives it chew.
Vegetable shortening
Adds fat for tenderness and a soft crumb in the finished doughnuts.
Sugar
Sweetens the dough and feeds the yeast, aiding browning in frying.
Egg replacer
Binds the dough and adds structure in place of eggs.

The step that matters

Let the sugar and shortening mixture cool before adding the yeast. Yeast is killed by high heat, so the mixture must cool before the yeast and soy milk go in or the dough will fail to rise.

Swap the mace

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

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

Fit is the average pairing score against sugar, soy milk, egg, flour. 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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