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Batl Buns

Sweet buns made from cinnamon cake dough coated with coarse sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Batl Buns

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Work the coarse sugar into the cinnamon cake dough.

  2. Break the dough into 2 oz pieces and place them on pans without molding.

  3. Wash the pieces with egg.

Bake

  1. Let them prove, then bake in a hot oven at 400 °F (200 °C).

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cinnamon + eggtop 28% of all pairs
    Smell alikelow
    Cooked together19,058 recipes

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

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

Coarse sugar
Adds sweetness and crunch to the outside of each bun as it bakes.
Cinnamon cake dough
Provides the soft, enriched structure that rises and holds the filling.
Egg
Gives the surface a glossy sheen and helps it brown 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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