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Breads & Buns

Breads & Buns/ Dutch Recipes

Krentenbrood

Dutch ‘Krentenbrood‘ is a type of raisin bread. I love baking ‘krentenbrood’. It’s not only my favourite kind of bread but I LOVE the delicious ‘bakery’ aroma that it releases when it’s in the oven.

Ingredients

  • 250 gram raisins
  • 500 gram flour
  • 7 gram/1 sachet/ 2 teaspoons yeast
  • 1/2 teaspoon cinnamon
  • Fine zest from 1 orange (optional)
  • 1 tablespoon sugar
  • 125 ml warm water
  • 125 ml warm milk
  • 1 egg
  • 30 gram butter, room temperature
  • 1 teaspoon salt

Instructions

1

Add yeast, milk, water and 1 cup of flour the bowl of stand mixer and whisk until combined. Set aside for about 15-20 minutes.

2

Add the sugar, cinnamon, zest and salt to the rest of the flour. Mix well.

3

Drain water from raisins and dry with paper towel. Set aside.

4

Add the egg, butter and remaining flour to the stand mixer bowl.

5

Knead with dough hook for about 10-15 minutes until the dough is smooth.

6

Transfer the dough to your workplace and roll out the dough to a rectangle. Add half of the raisins.

7

Fold one half of the dough to the middle and the other half over that. Gently roll out the dough again to a rectangle and add the rest of the raisins. Repeat the fold and then form a ball.

8

Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size.

9

After the rise roll out the dough and fold it tightly in to a loaf shape that fits the loaf pan. Fold both ends under the loaf and place it in the greased loaf pan.

10

Place the pan in a turned off oven and add some boiling water to a small bowl on the side (prevent drying out). Let it rise for another 45-60 minutes. 

11

Start preheating the oven to 200 degrees Celsius about 15 minutes before the end of 2nd rise (don't forget to take out the dough).

12

Bake the krentenbrood for about 30-35 minutes in the preheated oven. Cover with aluminium foil for the last 5-10 minutes.

13

When done, remove bread from pan and let it cool for at least 30 minutes  (the hardest part of this recipe).

Notes

Eat the same day, toast it the next. You can freeze this bread.

Breads & Buns

Chelsea Buns

These Chelsea Buns are so delicious. They are a type of currant bun (krentenbol) and it looks like a cinnamon roll.

Ingredients

  • ---Dough---
  • 500 gram high grade all purpose flour
  • 300 ml warm milk
  • 1 egg
  • 40 butter, melted
  • 1 teaspoon salt
  • ---Filling---
  • 150 gram raisins and/or currants
  • Fine zest of 1 orange
  • 25 gram butter, melted
  • 75 gram brown sugar
  • 2 teaspoons cinnamon
  • ---Glaze---
  • 2 tablespoons apricot jam
  • 100 gram icing sugar
  • 2-3 tablespoons milk or water

Instructions

1

Combine yeast, warm milk and 1 cup flour to the bowl of your stand mixer, mix well and set aside for 15 min

2

Add salt to remaining flour and mix.

3

Add remaining flour to the bowl of your stand mixer together with the egg and melted butter.

4

Knead the mixture until you have a smooth ball of dough.

5

Transfer the dough to your workplace and knead for a few seconds to form a nice smooth ball.

6

Transfer the dough to an oiled bowl and let it rise for about 1 hour or until doubled in size.

7

Place the raisins in a medium size saucepan and pour in boiling water to cover them. Set aside for about 30 min.

8

Drain raisins and let them dry on some paper towel. Set aside until you need them.

9

In a small bowl mix the brown sugar, cinnamon and orange zest.

10

Flour your work surface and roll out dough to a rectangle (20x30 cm-ish)

11

Melt the butter and brush generously over the dough.

12

Sprinkle brown sugar mixture on top of the butter and then scatter the raisins over the brown sugar mixture.

13

Roll the dough from the top gently and pinch the seam.

14

With the seam on the bottom, divide the roll into 12 equal pieces. Carefully cut with a serrated knife.

15

Place the buns in a greased and lined, with bakingpaper, deep baking pan (roasting pan).

16

Place the pan in a turned OFF oven and also place a little bowl with boiling hot water in the oven to prevent the dough from drying out.

17

Let the buns rise for another hour.

18

About 15 minutes before baking time, remove the little bowl with water and buns and start preheating the oven to 180 degrees Celsius.

19

Bake the chelsea buns for about 20-25 minutes or until golden brown.

20

Remove buns from the oven and brush the apricot jam on top of the buns.

21

Leave buns to cool 15 minutes in the pan and then drizzle the icing sugar glaze over the top.

22

Remove buns from the pan and transfer them to a wire rack to cool or dig in and eat them warm.

Breads & Buns

Hot Cross Buns

Hot Cross Buns are sweet sticky spiced buns marked with a cross on top. They are like a luxurious version of the Dutch ‘krentenbol’. Traditionally eaten around Easter time but perfectly acceptable to eat these year-round!

Ingredients

  • 500 gram flour
  • 30 gram milk powder
  • 10 gram instant active yeast
  • 2 tsp salt
  • 50 gram sugar
  • 2 tsp mixed spices
  • 1 tsp cinnamon
  • 1 large egg (about 55-60 gram)
  • 50 gram soft butter
  • 350ml lukewarm water
  • 250 gram a mix of raisins/currants
  • Zest of 1 orange
  • ---For the topping---
  • 75 gram flour
  • 100 ml water
  • ---Other---
  • 3 tablespoon apricot jam
  • Oil for greasing

Instructions

1

Cover raisins/currants with water in a saucepan and bring it to a boil.

2

Remove from heat and let sit for about 10 minutes.

3

Drain water and set aside.

4

Combine yeast, warm water and 1 cup flour to the bowl of your stand mixer, mix well and set aside for 15 min

5

To the rest of the flour add the sugar, salt, cinnamon, mixed spices and orange zest, set aside

6

Drain raisins and dry them with paper towels or clean tea towel.

7

Add remaining flour to the bowl of your stand mixer together with the egg and butter.

8

Knead the mixture until you have a slight sticky ball of dough. You might need to add a bit more flour (tablespoon at the time).

9

Transfer the dough to your workplace and roll out the dough to a rectangle

10

Add half of the raisins/currants and fold one half the dough to the middle and the other half over that.

11

Gently roll out the dough again to a rectangle and add the rest of the raisins/currants

12

Repeat the fold and then form a ball.

13

Transfer the dough to an oiled bowl and let it rise for about 1 hour or until doubled in size.

14

Cut the dough in 12 equal size pieces (about 95 gram each) and shape them into nice looking balls.

15

Grease a rectangle roasting pan with some butter and boil some water.

16

Transfer the little balls of dough to the roasting pan and place it in a turned OFF oven.

17

Also place a little bowl with boiling hot water in the oven to prevent the dough from drying out.

18

Let the buns rise for another hour.

19

About 15 minutes before baking time, remove the little bowl with water and buns and start preheating the oven to 220 degrees Celsius.

20

Combine the flour and water and pour it in a piping bag (or zip lock bag) and make the crosses.

21

Bake the buns in about 15-20 minutes or until golden brown.

22

Let buns cool for about 10 minutes in the pan

23

Remove buns from the pan and transfer them to a wire rack

24

Melt 3 tablespoons of apricot jam in a small saucepan.

25

Brush the melted jam on top of the warm hot cross buns.

Notes

You can use 250 ml warm milk instead of milk powder and water.

Buns waiting for the oven to heat up.

Breads & Buns

Cinnamon Rolls

A basic recipe for cinnamon rolls.

Ingredients

  • --Dough--
  • 440 gram all purpose flour (+ extra for dusting)
  • 1 sachet active dry yeast
  • 240 ml lukewarm milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 60 gram melted butter
  • --Filling--
  • 70 gram butter, at room temperature
  • 2 tablespoon ground cinnamon
  • 100 gram brown sugar
  • --Icing--
  • 120 gram icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

1

Add the yeast to the warm milk together with 1 tablespoon of sugar.

2

Meanwhile, combine the flour, 1 tablespoon sugar and salt to a stand mixer bowl.

3

When yeast is foamy, add to the flour, together with the eggs and melted butter.

4

Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl.

5

(If it feels too soft, you can add extra flour up to 1/2 cup).

6

Let it rest for 10 minutes.

7

In a small bowl combine butter with cinnamon and sugar.

8

Generously flour your work surface and roll out the dough to a rectangle shape (30x45cm).

9

Spread butter cinnamon mixture over the top of the dough.

10

Roll the dough, seal the seam with a bit of water

11

Cut the dough into 12 equal size rolls.

12

Place on a baking paper lined (close to a 23x33cm) tray with 2 cm distance between them to allow them to rise.

13

Cover with plastic wrap and let it rise for about 1 hour.

14

Preheat the oven to 180 degrees Celsius.

15

Bake the rolls for about 15-20 minutes

16

Mix icing sugar with vanilla and milk.

17

Drizzle the rolls before serving with the glaze.

Notes

Makes 12 rolls

Ready to go into the oven!

 

Breads & Buns/ Dutch Recipes

Krentenbollen

Dutch ‘Krentenbollen‘ are a type raisin buns. They are so delicious and the smell of freshly baked ‘krentenbollen’ is divine!

Krentenbollen

Print Recipe

Ingredients

  • 250 gram raisins and/or currants
  • 7 gram active dry yeast (1 sachet)
  • 250 ml warm milk
  • 1 tablespoons sugar
  • 500 gram all purpose flour (high grade)
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 50 gram soft butter
  • Egg wash:
  • 1 egg
  • 1 tablespoon milk

Instructions

1

Cover raisins/currants with warm water in a small bowl for about 10-15 minutes.

2

Drain water and dry the raisins/currants with paper towel.

3

Warm up milk and add yeast and sugar.

4

In a bowl a the stand mixer add flour, salt and cinnamon

5

Once yeast is foamy, add to the flour, together with the egg, and knead to combine

6

Then add soft butter and knead until you have a soft and smooth ball of dough.

7

Transfer the dough to your workplace and roll out the dough to a rectangle

8

Add half of the raisins/currants.

9

Fold one half the dough to the middle and the other half over that.

10

Gently roll out the dough again to a rectangle and add the rest of the raisins/currants

11

Repeat the fold and then form a ball.

12

Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size.

13

Cut of pieces of 70 gram and shape them into nice looking balls.

14

Transfer the little balls of dough to a baking sheet lined with baking paper and let rise again for about an hour

15

Preheat oven 220 degrees Celsius

16

Gently brush the rolls with the egg wash.

17

Bake in the preheated oven for about 10 minutes

18

Transfer to a wire rack and let cool for about 15 minutes.

Notes

You can leave out the egg but use 450 gram flour, instead of 500 gram. You also can use warm water instead of warm milk. But add about 30 gram of milk powder to the flour.

Breads & Buns

Hamburger Buns

Easy hamburger bun recipe.

Ingredients

  • 1 sachet dry active yeast
  • 450 gram all purpose flour (3 1/2 cups)
  • 1 cup warm water
  • 1 egg
  • 3 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 1/4 teaspoon salt
  • --
  • For the egg wash
  • 1 egg
  • 1 tablespoon milk
  • --
  • Decoration
  • about 1 tablespoon sesame seeds

Instructions

1

Add the yeast to the bowl of the stand mixer;

2

Whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

3

Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

4

Knead the dough on low speed with the dough hook until soft and sticky

5

Transfer dough onto a floured work surface and form the dough lightly into a smooth, round shape.

6

Oil a clean bowl and transfer the dough into the bowl. Cover with plastic wrap.

7

Place in oven, turned off, for about 2 hours or until doubled in size.

8

Divide dough in 8 equal pieces (about 100 gram each)

9

Roll into little balls and with your hands gently pat and stretch the dough rounds into flat disc shapes about 1 cm thick.

10

Arrange buns about 1 cm apart on a baking sheet lined with baking paper. Dust buns very lightly with flour.

11

Drape a piece of plastic wrap over the baking sheet (do not seal tightly).

12

Let buns rise until doubled, about 1 hour.

13

Preheat oven to 190 degrees Celsius

14

Beat 1 egg with milk in a small bowl and very gently and lightly brush tops of buns with egg wash without deflating the risen dough.

15

Sprinkle each bun with sesame seeds.

16

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes.

17

Let cool completely

Notes

This is a recipe from chef John from foodwishes.com

Breads & Buns

Soft Pretzels

Delicious homemade soft pretzels

Ingredients

  • 1 cup (240 ml) lukewarm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon white sugar
  • 350 gram all-purpose flour
  • 1 tablespoon brown sugar
  • 25 gram butter, melted
  • 1 teaspoon salt
  • 2 liters water
  • 90 grams baking soda
  • 1 egg yolk
  • 1 tablespoon milk
  • Sesame seeds (and/or pretzel salt, poppy seeds etc)

Instructions

1

Mix together water, yeast and sugar in a jug to activate the yeast

2

Add flour, brown sugar and salt in a bowl of a stand mixer

3

Once yeast is foamy, add to the flour

4

Mix the ingredients and slowly add the melted butter

5

Knead this mixture until you have a soft dough that is smooth and elastic, and just a little sticky

6

Shape the dough into a ball and place into a lightly oiled large bowl

7

Cover it with plastic wrap and let it rise until doubled (takes about an hour)

8

After an hour start preheating your oven to 230 degrees Celsius

9

Add 2 liters of water and baking soda to a Dutch oven and bring it to a boil

10

Meanwhile, divide the dough in 6 equal pieces (about 100 gram each)

11

Roll out each piece of dough until you have a 60 cm long rope

12

Form the rope into a U shape with the two ends pointing away from you

13

Take the two ends and cross them, left over right, about 5 - 7 cm from the ends and then cross the ends again, right over left

14

Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions

15

Place on a baking sheet lined with aluminum foil and is brushed with a flavourless oil

16

Gently place 2 pretzels at the time (top of the pretzel facing down) in the water when it has come to a boil

17

Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds

18

Remove the pretzels from the water and place the pretzels back onto your prepared baking sheet

19

In a small bowl whisk egg yolk with the milk and

20

Gently brush the top of the pretzels with the egg wash

21

Sprinkle the pretzels with some sesame seeds on top

22

Bake for about 10 minutes or until golden brown.

23

Half way through baking, turn your baking sheet front to back.

24

Remove from oven and place on a wire rack to cool.