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Sally Lun Bbeakfast Cakes

A yeasted cake made with flour, milk, butter, sugar, eggs, and salt, baked in a warm oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Sally Lun Bbeakfast Cakes

Oven, in the book's wordsA warm oven

Ingredients

Directions

The book says “a warm oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Make a hole in the middle of the flour in a bowl.

  2. Add the yeast to the flour.

  3. Pour in the warmed milk.

  4. Mix with some flour.

  5. Set aside to rise.

  6. Melt the butter and sugar in a saucepan over low heat.

  7. In a separate bowl, combine the egg yolks and salt with the flour and yeast mixture.

  8. Mix the butter and milk into the other ingredients to form a soft dough.

Shape and bake

  1. Butter some cake hoops.

  2. Place the buttered hoops on buttered baking sheets.

  3. Fill the hoops about 1 inch deep.

  4. Let the filled hoops rise in a warm place.

  5. Bake in a warm oven at 350°F (175°C) until light and golden.

Recipe from a historical cookbook (Internet Archive).

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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked 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 structure of the dough that holds the risen cakes together.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.
Milk
Moistens the flour and helps form a soft, pliable dough.
Butter
Adds richness and tenderness, softening the crumb of the cakes.
Eggs
Add structure and richness, and the whites lighten the batter's texture.

The step that matters

Let the filled hoops rise in a warm place. Yeast needs warmth to ferment actively; if the cakes rise too little they stay dense, and if they rise too long the structure can collapse 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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