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Dessert

Fried Almond Rings

Fried almond rings are dough rings fried in lard and sprinkled with castor sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Almond Rings

Ingredients

Directions

Make the dough

  1. In a bowl, mix the flour, butter, sugar, and ground almonds until well combined.

  2. Add the beaten egg and enough milk to form a good dough.

  3. Roll out the dough to about ¼ inch thick and cut out rounds the size of a tumbler.

  4. Cut smaller rounds from the center to form rings.

Fry and serve

  1. Fry the rings in boiling lard until pale golden, then drain on a sieve.

  2. Sprinkle with castor sugar before serving.

  3. The inner rounds can be baked on a floured baking tin as biscuits.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Coombs' eureka flour
Provides the structure that holds the dough together during frying.
Butter
Adds fat for a tender, rich texture in the dough.
Ground almonds
Add nutty flavor and a tender, slightly moist crumb.
Egg
Binds the dough and adds richness and structure.
Sugar
Sweetens the dough and helps the rings brown lightly when fried.

The step that matters

Fry the rings in boiling lard until pale golden. If the lard is not hot enough, the rings absorb excess fat and turn greasy; if it is too hot, the outside browns before the dough cooks through. Steady, moderate heat gives an even, crisp golden surface.

“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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