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Dessert

Raised Fried Cakes

A sweet fried cake made from risen bread dough, butter, sugar, egg, and cinnamon, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raised Fried Cakes

Ingredients

Directions

Prepare

  1. In a large bowl, mix the bread dough, butter, sugar, egg, and cinnamon until well combined.

  2. Cover the mixture and let it rise for 2 hours.

Shape and fry

  1. Roll out the dough on a floured surface and cut it into square cakes.

  2. Heat lard in a deep pan and fry the cakes until golden brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + cinnamontop 15% of all pairs
    Smell alikemoderate
    Cooked together17,784 recipes

    Shared aroma: anethole (sweet, anise).

  5. Bread + cinnamontop 17% of all pairs
    Smell alikemoderate
    Cooked together1,705 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

Light bread dough
Forms the structure of the cakes and rises during the resting period to give a soft interior.
Butter
Adds fat for richness and a tender texture in the dough.
Sugar
Adds sweetness and helps the cakes brown in the hot fat.
Egg
Adds moisture and binds the dough, giving it richness and structure.
Lard
Fries the cakes in hot fat, creating a golden brown crust.

The step that matters

Frying until golden brown. The fat must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb excess oil and turn greasy before the centre cooks through.

Swap the cinnamon

How well each one fits the dish's main ingredients (bread, butter, sugar, egg):

  1. Cinnamonthe original
  2. Nutmegfits about as well
  3. Capersfits less well
  4. Parsleyfits less well

Fit is the average pairing score against bread, butter, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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