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Dessert

Raisin Rolled Strudel

A yeast dough rolled with raisins, sugar, cinnamon, and butter, baked until golden.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raisin Rolled Strudel

Oven325°F
Timeabout 30 to 45 minutes

Ingredients

Directions

Make the dough

  1. Crumb the yeast in a bowl, add water and sugar, and stir until the mixture liquefies.

  2. Blend flour and butter with a wire pastry blender.

  3. Mix well, then add eggs, salt, and yeast.

  4. Mix until the dough is smooth and leaves the side of the bowl clean; do not let it rise.

Shape and bake

  1. Divide the dough into four portions, roll each out into a rectangular shape, sprinkle with raisin filling, drizzle 1/4 cup of melted butter over all, and roll up like a jelly roll.

  2. Prick the roll with a toothpick on the top and sides to keep it from splitting while baking.

  3. Place the rolls in greased baking pans.

  4. Bake at 325°F for about 30 to 45 minutes, or until browned.

Finish the filling

  1. Soak raisins in hot water for 5 minutes to soften, drain and pat dry; divide the raisins into four bowls, one for each rolled strudel.

  2. To each bowl, add a heaping 1/4 cup of sugar and 1/2 teaspoon of cinnamon, then toss.

Store

  1. Wrap the cakes in foil and store them in the freezer after baking.

Nutrition, whole recipe (rough)

837Calories
21 gProtein
18 gFat
148 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Raisin1 small box (28g)85
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

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).

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.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 and lets it hold the filling.
Eggs
Add richness and help bind the dough, giving a tender, cohesive crumb.
Butter
Adds fat that tenderizes the dough and carries flavor through the filling.
Yeast
Produces gas as it ferments, which leavens the dough so the rolls rise and become light.
Sugar
Adds sweetness and feeds the yeast, and it browns during baking.
Raisins
Add sweetness and moisture to the filling.

The step that matters

Prick the rolled dough before baking. Baking creates steam inside the roll. Pricking the top and sides lets that steam escape, so the sealed dough does not burst open and split.

“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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