Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Doughnuts
Ingredients
Directions
Make the dough
Mix the sugar, sweet milk, eggs, melted butter, baking soda, cinnamon, and nutmeg until well combined.
Knead in enough flour until the dough is stiff enough to roll out.
Shape and fry
Roll out the dough and cut it into diamond shapes.
Fry the doughnuts in hot lard until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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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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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + nutmegtop 15% of all pairsSmell alikemoderateCooked together14,685 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
- Eggs
- Bind the dough and add richness and structure as they set during frying.
- Sugar
- Sweetens the dough and helps the surface brown during frying.
- Baking soda
- Reacts with the milk and acid in the dough to produce gas that lightens the texture.
- Melted butter
- Adds fat for tenderness and flavor in the dough.
- Sweet milk
- Hydrates the flour and gives the dough moisture and softness.
The step that matters
Frying in hot lard until golden brown. If the lard is not hot enough, doughnuts absorb excess oil and turn greasy and heavy. If it is too hot, the outside browns before the centre cooks through.
“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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