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Dessert

Raised Doughnuts

A fried doughnut made from a bread sponge, water, eggs, sugar, salt, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Raised Doughnuts

Ingredients

Directions

Make the dough

  1. Mix the bread sponge, warm water, eggs, sugar, salt, and lard as you would for bread.

  2. When the mixture is light, roll it out and cut into desired shapes.

Fry

  1. Fry the doughnuts in hot lard until golden brown.

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.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Bread sponge
Provides yeast-leavened structure so the dough rises and becomes light.
Eggs
Add richness and structure, helping the dough hold its shape while frying.
Sugar
Adds sweetness and helps the doughnuts brown during frying.
Lard
Adds fat for tenderness and frying medium that browns the outside.

The step that matters

Let the dough get light before cutting. Raised doughnuts depend on the yeast-leavened sponge rising fully; cutting or frying before the dough is light yields dense, heavy doughnuts.

“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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