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Dessert

Raised Doughnuts

Raised doughnuts made from raised bread dough, sugar, eggs, butter, spices, rolled and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raised Doughnuts

Ingredients

Directions

Make and shape the dough

  1. Mix the raised bread dough, sugar, eggs, melted butter, and spices until well combined.

  2. Roll out the dough on a floured surface.

Fry

  1. Cut out doughnut shapes and fry them immediately.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Raised bread dough
Provides the yeasted structure and airy, chewy crumb that gives the doughnuts their body.
Sugar
Adds sweetness and helps the doughnuts brown during frying.
Eggs
Add richness, structure and tenderness to the dough.
Melted butter
Adds fat for a softer texture and richer flavour.

The step that matters

Fry the doughnuts immediately after cutting. Shaped dough left to rest can relax and lose its rise, and it may absorb more oil. Frying straight away keeps the shapes airy and the texture light.

“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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