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 ↓
Kalacs
Ingredients
Directions
Prepare the dough
Add yeast mixture to 7 cups of flour, then add egg and milk mixture.
Knead well for about 10 minutes. Let dough rise until doubled, about 2 hours.
Shape and raisin
Divide dough into 6 equal parts, about 1 pound each.
Roll out each part and dot with soaked and drained white raisins, starting with 3/4 cup raisins.
Roll up and braid three strands together, place in greased loaf pan.
Roll up and braid the other three strands, place in greased loaf pan.
Rise and bake
Let rise again for about 1 to 1.5 hours.
Brush with beaten egg and sugar, bake at 350°F for about 1 hour.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 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.
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.
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Milk + buttertop 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).
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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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 loaf its structure and chew.
- Eggs
- Add richness, colour and tenderness to the crumb.
- Butter
- Adds fat for a tender, rich crumb and soft texture.
- Yeast
- Produces gas as it ferments, causing the dough to rise.
- Sugar
- Feeds the yeast and adds sweetness and browning.
- White raisins (in the method)
- Add pockets of sweetness and moisture throughout the loaf.
The step that matters
Let the dough rise until doubled. Yeast needs enough time to produce gas and develop flavour. Under-proofed dough gives a dense loaf, while over-proofed dough can collapse or lose structure in the oven.
“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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