Name: Flemish Yeast Dough
Ingredients: 1 package Active Dry Yeast; 150ml/5fl.oz. Warm Milk; Approx 175g/6oz Plain Flour; 50g/2oz Sugar; A pinch of Salt; 1 large Egg, lightly beaten; 2-1/2 tbsp Butter, melted

Why it works: Milk and butter 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 ↓

Flemish Yeast Dough

Ingredients

Directions

1. Place the milk in a small bowl, sprinkle the yeast over the top and leave for about 5 minutes until foamy. Stir well.
2. In a large mixing bowl, mix together the dry ingredients with a whisk then make a well in the centre and pour in the egg, yeast mixture, and butter. Gradually work the flour into the liquid ingredients until you have a smooth, soft dough.
3. If necessary, add a little more flour to make a dough that does not stick to your fingers and can be rolled out easily. Do not knead or over work or it will become tough.
4. Form the dough into a ball, place in a large lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size.
5. Butter the flan tin and coat with flour, shaking off any excess. Set aside.
6. Punch down the dough and transfer to a lightly floured surface and using a floured rolling pin, roll the dough into a round, about 6mm/1/4-inch thick.
7. Line the prepared flan tin with the pastry, trim the edges and prick holes on the base with a fork.
8. Cover with a clean kitchen towel and leave the dough to rest and rise again for 20 minutes before filling and baking.

Nutrition, whole recipe (rough)

833Calories

27 gProtein

26 gFat

120 gCarbs

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

Yorkshire Pudding264 recipes

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Flemish Yeast Dough