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Dessert

Fancy Shapes of Fried Bread

Fried bread cut into shapes and fried in butter or lard until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Fancy Shapes of Fried Bread

Ingredients

Directions

Prepare

  1. Cut slices of bread into diamond shapes or hexagons and remove the center.

  2. Divide each piece with a cut across to create a border.

  3. Alternatively, cut thin slices and use a scallop-edge cutter to create crescent shapes.

Fry

  1. Fry the shapes in clear, hot butter or lard until they are a bright yellow-brown color.

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).

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

What each ingredient does

Slices of bread
Forms the base that crisps and browns when fried.
Butter or lard
Conducts heat to the bread and adds richness and golden browning.

The step that matters

Frying in hot, clear fat. If the fat is not hot enough, the bread absorbs grease and turns soggy. If it is too hot, the surface browns before the bread is crisp throughout. Clear fat without milk solids or smoke keeps the color even.

“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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