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Dessert

Risen Doughnuts--Baked

A yeast‑raised doughnut made with milk, flour, sugar, and optional flavorings, baked after rising.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Risen Doughnuts--Baked

Ingredients

Directions

Make the dough

  1. Add dissolved yeast and flour to warm milk, beat well, let rise.

  2. Beat oil and sugar together with a little flour, add flavoring, salt and light sponge, gradually, beating.

  3. Add enough flour for a moderately stiff dough.

  4. Knead a little and let rise.

Shape and bake

  1. When well risen, roll ½ or ¾ in. thick, cut with doughnut cutter and place on floured, oiled tins some distance apart.

  2. Let rise, bake.

  3. Roll in sugar with or without ground coriander seed or chopped nuts before laying on tins, if desired, or moisten with sugar syrup or white of egg and water and roll in sugar after baking.

Optional variations

  1. Another half‑spoon of oil may be added to sponge, with 1 white and 2 yolks of eggs well beaten, but eggs are not necessary.

  2. If a yellow color is desired, use a little saffron.

  3. Mix softer when eggs are used.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
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 Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 gluten network that gives the dough its structure and body.
Compressed yeast
Produces gas that makes the dough rise and become light.
Milk
Moistens the dough and adds softness and richness to the crumb.
Sugar
Adds sweetness and helps the doughnuts brown lightly in the oven.
Eggs
Add richness, moisture and softness; optional in this recipe.

The step that matters

Mix softer when eggs are used.. Eggs add liquid, so the dough becomes wetter; keeping it softer avoids a dense, dry result after the flour is added.

“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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