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 ↓
Risen Doughnuts
Ingredients
Directions
_Sponge_--
1 cup skimmed milk ⅔ cake compressed, or 2 tablespns. soft yeast 2 cups flour
_When light_--
3 tablespns. oil or melted butter ½ cup sugar salt flavouring yolk of 1 egg or not flour for rather stiff dough
Proceed as in baked doughnuts, lay on floured board, cover; when very light, fry in cooking or olive oil, hot enough for the cakes to rise to the top almost instantly. Turn at once with a fork. ⅓ of a cup of oil may be used in the cakes and 1 whole well beaten egg.
Our grandmothers’ twisted doughnuts are dear to all our hearts.
Sometimes roll the dough thin, cut with biscuit cutter and put a teaspoonful of some jelly or jam on one side, fold the other side over, having moistened the edges, press well together, fry when light, roll in sugar. Baked doughnuts may be prepared the same.
⅓-½ cup butter ⅓-½ cup sugar 3 eggs (separate if desired) flour for soft dough
Mix, chill, roll thin, cut in strips 3½ in. long and 2 in. wade; cut 2 slits in each piece and give each strip of dough a twist. Fry in oil or bake in oven. When to be fried, use the smaller quantity of butter and sugar.
Crullers may have 4 incisions made lengthwise to within ⅓ of an in. of each end. To fry, take up the second and fourth strips and let the others separate in the middle from those in the hand as you drop them into the hot oil. For baking, it is better to twist the strips.
Nutrition, whole recipe (rough)
Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked 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
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