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Dessert

Raised Doughnuts

Raised doughnuts are fried dough shaped into desired forms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Raised Doughnuts

Ingredients

Directions

Prepare the dough

  1. Sift together the sugar and flour.

  2. Warm the milk and butter together.

  3. Add the warmed mixture and spices to the sifted sugar and flour.

  4. Stir in the yeast and mix into a stiff dough.

  5. Set the dough to rise for 4 to 5 hours.

Shape and fry

  1. Roll the dough thin and cut into desired shapes.

  2. Fry the shaped dough in hot lard until golden.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked 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

What each ingredient does

All-purpose flour
Provides the structure that holds the stiff dough together.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Butter
Adds fat that tenderises the crumb and carries flavour.
Milk
Adds moisture and proteins that help the dough brown and feel soft.
Sugar
Feeds the yeast and adds sweetness and browning in frying.

The step that matters

Set the dough to rise for 4 to 5 hours. Yeast needs enough time to ferment and build gas for a light texture. Rising too short leaves doughnuts dense, while over-proofing can cause collapse and a sour, weak structure.

“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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