Name: Brioche Ring
Ingredients: brioche paste (prepared as directed in the previous recipe); plenty of citron; seeded raisins; currants; butter (for greasing)

Why it works: Raisin and currant are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Brioche Ring

Ingredients

Directions

Prepare the brioche paste as directed in the previous recipe.
Mix in plenty of citron, seeded raisins, and currants.
Form the mixture into a ring shape on a thickly buttered piece of paper.
Bake according to the instructions from the previous recipe.

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.

Raisin + curranttop 10% of all pairs

Smell alikelow

Cooked together6,180 recipes

Shared aroma: gamma-nonanolactone (coconut, creamy).
Brioche + buttertop 16% of all pairs

Smell alikelow

Cooked together187 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Currant + buttertop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).
Raisin + buttertop 21% of all pairs

Smell alikemoderate

Cooked together7,630 recipes

Shared aroma: decanoic acid (acides aroma).
Brioche + curranttop 30% of all pairs

Smell alikelow

Cooked together13 recipes

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