Elsie Hronek's Kolaches

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. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

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

2. Flour + cinnamontop 9% of all pairs
   Smell alikemoderate
   Cooked together17,341 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

Yeast

Ferments the dough so it rises and becomes light and airy.

Flour

Forms the gluten structure that gives the dough its body and chew.

Butter

Adds richness and tenderness to the dough and browns the surface.

Egg yolks

Add richness, colour and tenderness to the dough.

Prunes

Provide the sweet, moist, tart filling inside the dough.

Milk

Adds softness and richness to the dough and helps it brown.

The step that matters