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Krentenbollen (Dutch currant buns)
Soft, fruit-packed buns for buttering, the Dutch school-break staple
In the Netherlands a krentenbol, buttered and sometimes topped with a slice of Gouda, is packed in schoolbags for the morning break and eaten with milk after school. The buns are soft, slightly sweet and so full of currants and raisins that there is barely room for the bread. This version adds little sugar, letting the dried fruit sweeten it. It contains gluten and milk. Chef's tip: soak the dried fruit in hot water before kneading it in; dry fruit pulls moisture from the dough and burns on the surface.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 5 ½ oz currants
- 3 ½ oz raisins
- 14 oz strong white bread flour
- ¼ oz instant yeast1 sachet
- ⅔ oz sugar
- 1 tsp salt
- ½ tsp ground cinnamon (optional)
- 1 tsp lemon zest (optional)
- 1 cup lukewarm milk
- 1 ⅜ oz unsalted buttersoftened
- 1 tbsp milkfor brushing
To serve
- 1 oz butter (optional)
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Method
0/6 doneStep 2: Mix 14 oz strong white bread flour, ¼ oz instant yeast, ⅔ oz sugar, 1 tsp salt, ½ tsp ground cinnamon and 1 tsp lemon zest. Add 1 cup lukewarm milk and 1 ⅜ oz unsalted butter and knead for 10 minutes by hand (or 6 in a mixer) until the dough is smooth and springs back when poked.
10 minStep 3: Knead in the dried fruit gently until evenly spread. Cover and leave in a warm place for about 1 hour, until doubled. Rising time is not included in the times above.
Step 4: Divide into 10 pieces and shape into tight balls, tucking any fruit on the surface underneath, where it won't scorch. Set on a lined tray, cover and leave to rise for 40 minutes, until puffy.
Step 5: Heat the oven to 400°F (350°F fan). Brush the buns with 1 tbsp milk and bake for 15–18 minutes, until deep golden and hollow-sounding when tapped underneath. The common mistake is underbaking: pale buns are doughy in the middle.
18 minStep 6: Cool on a rack. Split and spread with 1 oz butter to serve. They keep for 2 days in a bag or freeze for a month.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 50 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krentenbollen (Dutch currant buns) take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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