Name: Andagi
Ingredients: 3 cups flour; 1 cup sugar; 3 tbsp baking powder (heaping); 1 tsp salt; 3 – 4 large eggs; ¾ cup evaporated milk; 3 tbsp oil

Why it works: Sugar and evaporated milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Andagi

Ingredients

Directions

Make the dough

Sift dry ingredients together.
Combine eggs and milk; add to dry ingredients. Mix thoroughly.

Fry

Drop by teaspoonfuls into 375°F oil; cook until brown.

Nutrition, whole recipe (rough)

850Calories

27 gProtein

28 gFat

120 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

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.

Sugar + evaporated milktop 11% of all pairs

Smell alikemoderate

Cooked together804 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + evaporated milktop 17% of all pairs

Smell alikemoderate

Cooked together495 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

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

Flour and egg 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

Flour: Forms the structure of the dough so the doughnuts hold their shape while frying.
Eggs: Bind the dough and add structure and richness as they set in the hot oil.
Baking powder: Releases gas in the batter so the doughnuts rise and turn light and puffy.
Sugar: Adds sweetness and helps the outside brown as the doughnuts fry.
Evaporated milk: Adds moisture and richness, helping the dough hold together and brown evenly.

The step that matters

Drop by teaspoonfuls into 375°F oil; cook until brown.. Oil that is too cool lets the dough soak up grease and turn heavy, while oil that is too hot browns the outside before the centre cooks. Holding the oil near 375°F gives a light, fully cooked doughnut.

“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.