Skip to main content
Dessert

Raised Doughnuts

A yeast‑raised doughnut made with flour, butter, sugar, eggs, milk, water, cinnamon, raisins, and yeast, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Doughnuts

Ingredients

Directions

Prepare the dough

  1. Dissolve the yeast in warm milk.

  2. In a large bowl, mix flour, butter, sugar, eggs, milk, water, cinnamon, and raisins.

  3. Add the dissolved yeast to the mixture and stir until combined.

  4. Set the dough in a warm place until it rises and becomes very light.

Fry and serve

  1. Heat lard in a deep pot until hot.

  2. Shape the dough into rings and carefully drop them into the hot lard to fry.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas as it ferments, making the dough rise and turn light and airy.
Flour
Forms the gluten structure that traps gas and holds the doughnut's shape.
Eggs
Add structure and richness, helping the dough set and brown when fried.
Butter
Adds fat for tenderness and flavor in the dough.
Sugar
Feeds the yeast and adds sweetness and browning.

The step that matters

Carefully drop the rings into hot lard. If the fat is not hot enough, doughnuts absorb excess oil and turn greasy; if it is too hot, the outside browns before the inside cooks. Steady heat gives even cooking.

“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.

You might also like

Cinnamon RollsCinnamon Rolls71 recipesCinnamon CakeCinnamon Cake42 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes