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Dessert

Raised Doughnuts

A doughnut made by mixing sponge and flour, rolling, cutting, frying, and draining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raised Doughnuts

Ingredients

Directions

Prepare

  1. Prepare the sponge in advance.

  2. In a mixing bowl, combine the sponge and flour until a dough forms.

  3. Roll out the dough on a floured board to about ½ inch thick.

  4. Cut out doughnuts using a doughnut cutter.

Fry and drain

  1. Heat the fat in a Scotch frying bowl to the appropriate temperature.

  2. Fry the doughnuts until golden brown, then drain on unglazed paper.

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

What each ingredient does

Sponge
Provides the leavening and yeasty structure that lets the dough rise and become light.
Flour
Forms the gluten network that gives the dough its structure and chew.
Fat for frying
Cooks the doughnuts quickly and drives browning and crisp golden surfaces.

The step that matters

Frying the doughnuts at the right temperature. If the fat is too cool, doughnuts absorb excess oil and turn greasy; if too hot, the outside browns before the inside cooks through. Holding the fat at the correct heat gives an even, golden result.

“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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