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Dessert

Cecelia Bart a

A fried doughnut made with chocolate, sugar, flour, baking powder, butter, milk, eggs, and vanilla.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · 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 ↓

Cecelia Bart a

Ingredients

Directions

Make the dough

  1. Sift together flour, salt, and baking powder.

  2. Beat eggs, then add sugar, melted butter, milk, and vanilla.

  3. Add the dry ingredients to the wet mixture.

  4. Mix until dough is just stiff enough to handle.

Shape and fry

  1. Roll dough out on a floured board to a thickness of one-half inch.

  2. Cut dough into doughnut shapes with a doughnut cutter.

  3. Fry doughnuts in deep hot lard until golden brown.

Nutrition, whole recipe (rough)

988Calories
29 gProtein
35 gFat
137 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 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.

By Paidar, Marie, Mrs., [from old catalog] comp. 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. See the original page.

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. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Chocolate + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Flour
Provides the structure that holds the doughnut together as it fries.
Eggs
Add structure and richness, helping the dough bind and hold its shape.
Baking powder
Releases gas when heated, helping the doughnuts rise and turn light.
Sugar
Adds sweetness and helps the fried surface brown.
Milk
Adds moisture so the flour hydrates into a workable dough.
Melted butter
Adds fat, contributing tenderness and richness to the dough.

The step that matters

Mix until dough is just stiff enough to handle. Overmixing develops gluten in the flour, making the doughnuts tough and dense. Stopping once the dough just holds together keeps them tender.

“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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