Skip to main content
Dessert

Blanche Kammerer

A raised doughnut made with milk, sugar, flour, butter, yeast, mace, salt, and egg, baked in hot fat.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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 ↓

Blanche Kammerer

Ingredients

Directions

Make the dough

  1. Dissolve yeast and one tablespoon sugar in lukewarm milk.

  2. Add one and one-half cups flour and beat well.

  3. Cover and set aside to rise in a warm place for about one hour.

  4. Add the rest of the ingredients.

  5. Knead lightly and place in a well-greased bowl.

  6. Cover and allow to rise about one and one-half hours.

Shape

  1. Roll the dough to about one-third inch in thickness on a floured board.

  2. Cut with a small doughnut cutter.

  3. Let rise again on the floured board.

Fry

  1. Drop the doughnuts in deep hot fat.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Macenot in our table0
Cakenot 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.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Yeast
Produces gas that makes the dough rise and become light.
Flour
Forms the gluten network that gives the dough its structure.
Egg
Adds richness and helps bind the dough.
Butter
Adds fat that tenderizes the dough and adds flavor.
Milk
Provides moisture and feeds the yeast in the starter.
Sugar
Feeds the yeast and adds sweetness.

The step that matters

Drop the doughnuts in deep hot fat.. If the fat is too cool, the doughnuts absorb oil and turn greasy. If it is too hot, the outside browns before the inside cooks through. Steady, moderate heat gives a light, evenly cooked doughnut.

Swap the mace

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

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

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

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes