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Dessert

Raised Doughnuts

A yeast-raised doughnut made with milk, sugar, butter, eggs, and lemon essence, then fried.

From an old cookbook · modernised transcription
By Clarke, Mary Lamson. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Raised Doughnuts

Ingredients

Directions

Make the dough

  1. Combine one pint milk scalded and cooled, one cup sugar, one saltspoonful of salt, one-half cup butter, two-thirds cup yeast, one egg, and one-half a nutmeg.

  2. Knead with flour until dough is soft.

  3. Let rise six to eight hours.

Shape and fry

  1. Roll and cut into shape.

  2. Let rise again.

  3. Fry.

Make the second dough and finish

  1. Combine one-half cup butter, one cup sugar, two eggs, one teaspoonful of Star Crystal Baking Powder, as much flour as can be worked in with a spoon, and one teaspoonful of essence of lemon.

  2. Cut into thin strips and plait them.

  3. Fry very dry in moderately hot fat.

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 7 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
Lemonjuice of 1 lemon (48ml)12
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 Clarke, Mary Lamson. [from old catalog]. 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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Yeast
Ferments the dough so it rises and becomes light.
Butter
Adds richness and tenderness to the dough.
Eggs
Add structure and richness, helping the dough hold its shape.
Sugar
Sweetens the doughnuts and feeds the yeast.
Milk
Provides moisture and softness to the dough.
Baking powder
Adds lift to the second dough through gas release.

The step that matters

Fry very dry in moderately hot fat. Frying at the right temperature seals the outside quickly so the doughnuts absorb less fat and cook through without turning greasy or raw in the centre.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, sugar, 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.

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