Why it works: Butter and milk 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 ↓
Doughnuts
Ingredients
Directions
Make the dough
Mix together butter, sugar, milk, yeast, and 1 quart of flour.
Set the mixture to rise overnight.
In the morning, add the well-beaten eggs and the cinnamon extract.
Add enough flour to make a stiff dough and let rise for 3 hours.
Fry and serve
Roll out the dough thick and fry in hot lard.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Cinnamon + flourtop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
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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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Yeast
- Ferments the dough so it rises and becomes light and airy.
- Eggs
- Add structure and richness, binding the dough together.
- Butter
- Adds fat for tenderness and rich flavour.
- Sugar
- Adds sweetness and helps the dough brown when fried.
The step that matters
Letting the dough rise. Yeast needs time and warmth to produce gas that raises the dough. Rising too short leaves doughnuts dense, while the stiff dough must be firm enough to hold its shape when rolled and fried.
“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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