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Dessert

Raised Doughnuts

Raised doughnuts are sweet pastries made with eggs, sugar, butter, bread sponge, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread 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 Doughnuts

Ingredients

Directions

Make the dough

  1. Mix eggs, sugar, butter, and bread sponge by hand until soft.

  2. Let the mixture rise.

  3. Mold the dough again.

Shape and fry

  1. Flour a breadboard.

  2. Roll out the dough to ½ inch thick.

  3. Cut the dough into shapes.

  4. Let the doughnuts rise for 30 minutes.

  5. Fry in moderately hot lard 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Add richness and help bind the dough into a soft, cohesive mass.
Sugar
Adds sweetness and helps the golden browning during frying.
Butter
Adds fat that softens the crumb and gives a tender texture.
Bread sponge
Its yeast develops gas and gives the doughnuts their rise and light texture.

The step that matters

Frying in moderately hot lard. If the lard is too cool, doughnuts absorb excess oil and turn greasy; if too hot, the outside browns before the centre cooks. Moderate heat lets the dough cook through while turning golden.

“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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