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 ↓
Gwetche Kuchen
Ingredients
Directions
Heat milk to scalding, then add butter and 1 1/2 Tbs of sugar, stir well until butter and sugar are dissolved.
In small bowl, add yeast to water, with the other 1 1/2 Tbl. of sugar.
Put 2 cups of flour in large bowl and add cooled milk, yeast mixture, eggs and salt.
Beat well.
Add the additional flour and work until dough comes away from sides of the bowl.
Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water).
Cover and let rise till double in bulk.
When dough is ready, grease pan generously with butter, do not flour.
Put a third of the dough in each pan, butter your hands, (otherwise the dough will stick to your hands).
Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push plums skin side down into the dough, it will remain in place.
Arrange the plums halves in a concentric spiral close together.
Sprinkle each Kuchen with a third of the topping and dot with butter.
Nutrition, whole recipe (rough)
Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 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 |
| Plum | 1 medium (66g) | 30 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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.
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + plumtop 13% of all pairsSmell alikemoderateCooked together406 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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
Swap the plum
How well each one fits the dish's main ingredients (flour, butter, milk, sugar, egg):
- Vanillafits better
- Raisinfits better
- Figfits better
- Plumthe original
Fit is the average pairing score against flour, butter, milk, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.
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