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Spehovka

Spehovka is a yeast roll filled with bacon, cinnamon, sugar, and buttered breadcrumbs.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Spehovka

Oven325°
Timeone hour

Ingredients

Directions

Make the dough

  1. Heat milk, then add shortening, salt, and sugar and let cool.

  2. Add beaten eggs and mix.

  3. Sift flour.

  4. Add yeast mixture and the above mixture.

  5. Knead well.

  6. Set aside to rise until double in bulk.

  7. When dough has risen, punch down and knead it in the bowl.

  8. Let rise again.

Fill and shape

  1. Roll out about ¼ inch thick.

  2. Spread with the filling: 3 eggs, 2 cups ground bacon, 1 teaspoon cinnamon, 1 teaspoon sugar, ½ cup buttered bread crumbs.

  3. Beat eggs well and spread them over the dough with a spatula.

  4. Sprinkle on the bacon, cinnamon, sugar and buttered bread crumbs.

  5. Roll up.

  6. Place in well greased pan.

  7. Let rise until double in bulk.

Bake and brown

  1. Bake in 325°.

  2. Brown bread crumbs in butter.

  3. Set aside to cool.

Make the sour cream roll

  1. Mix together the sour cream, sugar, eggs, chives or mint leaves and bread crumbs.

  2. Roll out dough.

  3. Spread quickly with mixture.

  4. Roll up.

  5. Let rise.

  6. Bake in 325° oven for one hour.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Aroma overlaplow
    Mentioned together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Aroma overlaplow
    Mentioned together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely 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

Flour
Forms the gluten network that gives the dough its structure and chew.
Yeast
Ferments the sugars in the dough, producing gas that makes it rise.
Eggs
Add structure and richness to the dough and filling as they set.
Milk
Adds moisture and softness to the dough and helps browning.
Shortening or butter
Adds fat that tenderizes the crumb and adds flavor.
Sugar
Feeds the yeast and adds sweetness and browning in the baked roll.

The step that matters

Let the heated milk mixture cool. Yeast is killed by very hot liquid, so the milk, shortening, salt and sugar mixture must cool before the yeast mixture is added. Warm, not hot, liquid keeps the yeast active so the dough rises properly.

“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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