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 ↓
Gugelhopsor Bundkuchen
Ingredients
Directions
Make the sponge
Combine 1 cup warm milk with 1 cake of Fleishman's yeast soaked in some of this milk, add a pinch of salt and 1 tablespoon sugar, then stir up well and let rise.
Make the batter
Sift 2 cups flour into a bowl. Make a hole in the flour, pour in the yeast and the rest of the warm milk, make a light batter of this and let rise in a warm place.
Rub 1 cup butter; beat 1 cup sugar into a cream; add grated rind of lemon and 4 whole eggs. Beat until light; add the batter and beat again until very light; add 1 cup flour and beat well again.
The batter should be of the consistency of a cup cake. Pour into a well-greased mold and let rise again.
Bake
Bake in moderate oven for % hour.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
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 |
| Cake | 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.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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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 main structure of the cake as it sets in the oven.
- Eggs
- Add structure, richness and lift to the batter as they set.
- Butter
- Adds fat for a tender crumb and rich flavour.
- Yeast
- Produces gas during the rises, making the cake light and airy.
- Milk
- Hydrates the flour and yeast so the dough can develop and rise.
- Sugar
- Adds sweetness and helps the cake brown in the oven.
The step that matters
Letting the batter rise until very light before adding the flour. Yeast needs time to produce gas and build volume. Adding the flour and beating too early, or skipping the rise, leaves the cake dense instead of light.
“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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