Why it works: Butter and milk 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 ↓
Haitian Brioche
Ingredients
Directions
Make the dough
Soften yeast in 1/4 cup warm water (110°F).
Thoroughly cream butter, 1/3 cup sugar, and salt.
Add 1 cup of flour and the milk to creamed mixture.
Beat 3 eggs and 1 egg yolk together (reserve egg white).
Add softened yeast and eggs to creamed mixture; beat well.
Add remaining flour.
By hand, beat for 5 to 8 minutes.
Cover; let rise in warm place until doubled (about 2 hours).
Stir down; beat well.
Cover and refrigerate overnight.
Shape the brioche
Stir down; turn out on floured surface.
Set aside 1/4 of dough.
Cut remaining dough into 6 pieces as you would cut a pie; form each into 4 balls.
With floured hands, tuck under cut edges.
Place in greased muffin pans.
Cut reserved dough in 4 wedges; divide each into 6 pieces; shape into 24 balls.
Make indentation in each large ball.
Brush holes with water; press small balls into indentations.
Cover; let rise until doubled (about 30 minutes).
Glaze and bake
Combine 1 slightly beaten egg white and 1 tablespoon sugar; brush tops.
Bake at 375°F for about 15 minutes.
Nutrition, whole recipe (rough)
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.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked 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
What each ingredient does
- Flour
- Forms the gluten network that gives the dough its structure.
- Eggs
- Add structure, richness and moisture to the enriched dough.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Yeast
- Produces gas that makes the dough rise until doubled.
- Milk
- Adds moisture and softness to the dough.
- Sugar
- Feeds the yeast and adds sweetness and browning.
The step that matters
Beat the dough well and let it rise until doubled. Thorough beating develops gluten so the dough can trap gas, and full proofing gives the light, open crumb. Underbeaten or underproofed dough bakes dense.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.