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Dessert

Spanish Buns, No. 2

A sweet, cinnamon and clove flavored bun with a brown sugar frosting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Spanish Buns, No. 2

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the whole egg, egg yolks, brown sugar, melted butter, sour milk, and molasses.

  3. Stir in the baking soda, flour, cinnamon, and cloves until combined.

  4. Pour the batter into a square baking tin and bake until a toothpick comes out clean.

Frost and serve

  1. Beat the egg whites and gradually add brown sugar until stiff peaks form.

  2. Once the buns are cool, frost them and cut into squares.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Bind the batter and add structure and richness as it bakes.
Molasses
Adds moisture, dark color and a deep sweetness to the batter.
Sour milk
Its acidity reacts with the baking soda so the batter rises.
Baking soda
Reacts with the acidic sour milk to produce gas that lightens the batter.
Flour
Provides the structure that holds the baked buns together.
Brown sugar
Adds sweetness and moisture to the batter and helps the frosting become stiff.

The step that matters

Beating the egg whites to stiff peaks. Egg whites under-beaten or over-beaten will not hold a stiff, glossy frosting. Adding sugar gradually stabilizes the foam so it holds its shape.

Swap the clove

How well each one fits the dish's main ingredients (egg, sugar, butter, milk, molasses, flour, cinnamon):

  1. Nutmegfits better
  2. Cardamomfits about as well
  3. Clovethe original
  4. Allspicefits about as well

Fit is the average pairing score against egg, sugar, butter, milk, molasses, flour, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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