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Dessert

Chocolate Crullers

A fried dough pastry flavored with chocolate, cinnamon, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Crullers

Ingredients

Directions

Make the dough

  1. Beat the eggs until creamy, then mix in the sugar.

  2. Add the melted butter, salt, cinnamon, and melted chocolate; mix well.

  3. Stir in the sweet milk.

  4. In a separate bowl, combine the flour and baking powder, then add to the wet mixture.

  5. Roll out the dough to ¼ inch thick.

Fry and finish

  1. Fry in hot oil until golden brown.

  2. Dust with powdered sugar when cool.

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

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

  2. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Cinnamon + chocolatetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,808 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

Eggs
Bind the dough and add richness and structure as they are beaten.
All-purpose flour
Forms the gluten structure that holds the dough together and gives the crullers body.
Baking powder
Releases gas in the dough, helping the crullers puff and lighten as they fry.
Sugar
Adds sweetness and helps the dough brown in the hot oil.
Melted butter
Adds fat for tenderness and a richer mouthfeel.
Melted chocolate
Adds chocolate flavor and color to the dough.

The step that matters

Frying in hot oil. If the oil is not hot enough, the crullers absorb excess oil and turn greasy before browning. If it is too hot, the outside darkens before the inside cooks through.

“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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