Why it works: Flour and caraway match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,435 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Zelnicky
Ingredients
Directions
Make the dough
Put sauerkraut and its liquid in a large mixing bowl.
Add the shortening and blend well.
Add the flour, mixing carefully with your fingers.
Gather into a ball.
Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
Cut into 2- x 4-inch strips with a sharp knife.
Add caraway seeds if desired.
Bake and serve
Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
If the zelnicky get too brown they become bitter.
Remove immediately to a rack and cool.
Serve as snack with beer and cheese or with soup.
If using cushioned baking sheets (double sheets), bake at 375°F.
If using regular baking sheets, bake at 350°F.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sauerkraut | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Flour + carawaytop 6% of all pairsSmell alikestrongCooked together1,435 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sauerkraut
- Adds moisture and a tangy, sour flavour to the dough.
- Vegetable shortening
- Provides fat that makes the dough tender and flaky.
- Flour
- Forms the structure of the dough so it holds its shape when rolled and cut.
The step that matters
Watch the bake for browning. The rolls should be only lightly browned. Over-browning scorches the sugars and proteins, which turns the rolls bitter, so pull them as soon as they are lightly 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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