Name: Grosses Brioches Au Raisin De Corinthe
Ingredients: 8 pounds brioche dough; 1½ pounds currants, washed and dried

Why it works: Brioche and currant work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Grosses Brioches Au Raisin De Corinthe

Oven, in the book's wordsA quick oven

Ingredients

8 pounds brioche dough
1½ pounds currants, washed and dried

Directions

Mingle the currants into the brioche dough.
Shape the brioche and place it in the oven.
Cover with sheets of paper and bake until lightly colored on the bottom and a fine red tint on top.

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.

Brioche + curranttop 30% of all pairs

Smell alikelow

Cooked together13 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brioche dough: Provides the rich, tender crumb and structure that holds the loaf together while baking.
Currants: Add pockets of sweetness and tartness, and their color gives the top a fine red tint.

“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.