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Dutch Recipes

Cookies & Biscuits/ Dutch Recipes

Kruidnoten

Kruidnoten

Kruidnoten (spiced nuts) are a Dutch bite-size, cookie-like treat made with speculaas spices and are traditionally eaten around Sinterklaas early December but you can make them whenever of course.

They are super easy to make and the smell from the oven is divine. Kruidnoten are very yummy and it’s hard to stop eating them. This recipe makes about a 100 kruidnoten.

Kruidnoten
Before and after the oven

Kruidnoten

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Ingredients

  • 75 gram muscovado sugar (if you don't have muscovado sugar then use 125 dark brown sugar)
  • 50 gram (dark) brown sugar
  • 100 gram cold butter (cubed)
  • ​250 gram flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 4 tsp speculaas spices
  • 6 tablespoons milk

Instructions

1

Cream butter and sugar(s) together.

2

Combine flour, baking powder, baking soda, salt and speculaas spices in a bowl.

3

Add dry ingredients to butter mixture and add milk. Combine until a ball of dough forms.

4

Preheat oven 175 degrees Celsius

5

Roll little balls, size of a marble and place them on a baking sheet.

6

Bake for about 15-20 min

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.

Dutch Recipes/ Lunch

Saucijzenbroodjes

Sausage Rolls, or ‘Saucijzenbroodjes‘ as we say in NL, are a very yummy lunch treat.

Ingredients

  • 150 gram pork mince
  • 150 gram beef mince
  • Pepper and salt to taste
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon garlic granulates (or to taste)
  • 2 teaspoons soy sauce
  • 1 egg
  • Breadcrumbs
  • 2 sheets of puff pastry (24x24cm)
  • --Egg wash--
  • 1 egg
  • 1 tablespoon milk
  • --Decoration--
  • Sesame seeds

Instructions

1

Preheat oven to 200 degrees Celsius

2

Combine beef and pork mince

3

Add the spices, soy and egg and mix together

4

Add breadcrumbs until you have a sticky mince mixture

5

Divide mince mixture in 2 and make a mince roll about the length of the puff pastry

6

Transfer the mince roll on one side of the puff pastry sheet

7

Fold the puff pastry over the mince and cut off any excess pastry

8

Seal the ends with some water and close the pastry by pressing it with a fork

9

Cut in half (or in 4 pieces like I did) and transfer it to a, lined with baking paper, baking sheet.

10

Prepare egg wash and brush it on top of the 'saucijzebroodjes'.

11

Sprinkle some sesame seeds on top (optional)

12

Bake in the preheated oven for 20-25 min

Notes

You can add or leave out ingredients for the mince mixture. It's not a set-in-stone recipe.

Cakes & Pies/ Dutch Recipes

Appelvlaai

Apple pie the Dutch way, or as we say in NL a ‘Vlaai’. In this case an ‘Appelvlaai‘. The dough is not a flaky pastry dough but a yeast dough that has to rise.

Ingredients

  • --Vlaai dough--
  • 300 gram all purpose flour
  • 150 ml milk, lukewarm
  • 1 egg yolk
  • 2 teaspoons dry active yeast
  • 3 tablespoons sugar
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • A pinch of salt
  • --Filling--
  • 3-4 big apples
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
  • --Decoration--
  • 1 tablespoon apricot jam
  • 1 tablespoon sugar

Instructions

1

Add yeast and 1 tablespoon sugar to the lukewarm milk. Set aside for 10 min.

2

Add salt, cinnamon and flour into bowl of stand mixer.

3

Add yeast mixture to the flour. Also add the oil, egg yolk and honey.

4

With the dough hook attached, knead the dough until it forms a smooth ball.

5

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

6

Peel and cut the apple in thin slices and add them to a bowl.

7

Drizzle the lemon juice over the apples and toss.

8

Combine sugar and cinnamon in a small bowl and add this to the apples. Toss and cover with plastic wrap. Set aside.

9

Butter the inside of a 26cm pie pan and preheat the oven to 200 degrees Celsius.

10

Divide the dough 5 equal pieces, combine 3 for the base and the other 2 for the top.

11

Roll out the dough for the base. Make sure it's big enough to come up the sides.

12

Transfer the dough to the pie pan and with a fork prick some holes

13

Add a thin layer of breadcrumbs on the base and place the slices of apple on top of that.

14

Roll out the dough for the top big enough to cover.

15

With the help of a 'vlaai raster' transfer the dough to the pie pan and place over the apples.

16

--If you don't have a 'vlaai raster', make a few long dough strips and place them over the apples--

17

Pinch the dough to the base dough with a little bit of water.

18

Wet/spray the dough with water and sprinkle some sugar over the top.

19

Bake the vlaai in the preheated oven for about 25 minutes.

20

Place a oven safe bowl in the oven with some water to prevent the crust from drying out

21

Cover the vlaai with some aluminum foil if the top browns too fast

22

The vlaai is done when it has a golden brown colour and the dough comes away from the pan.

23

Brush some apricot jam over the top to make it shiny.

24

Remove the vlaai from the pan and let cool on a wire rack.

Notes

The apple slices will still have a bite to them after baking the vlaai, if you want a softer filling, I suggest cooking the apples till soft before placing them in the pie pan. I will try this out next time I make this.

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

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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.

Dutch Recipes

Ontbijtkoek

An ‘ontbijtkoek‘  is a Dutch spiced cake. The spices I used are cinnamon, ginger, cardamom, nutmeg, cloves, coriander and white pepper. You can find the recipe for Speculaas Kruiden‘ here. It is best eaten sliced with butter on top. Yum!!

Ontbijtkoek

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Ingredients

  • 1 egg
  • 125 ml water
  • 250 gram brown sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 250 gram all purpose flour
  • 2 teaspoon baking power
  • 2 1/2 teaspoon speculaas spices
  • A pinch of salt

Instructions

1

Preheat oven to 175 degrees Celsius

2

Mix water, brown sugar, egg, vanilla extract and honey together

3

In a small bowl sift the flour, baking power, salt and speculaas spices

4

Add the dry ingredients to the wet and fold in gently until you have a smooth batter

5

Grease a small/medium loaf pan and pour in the mixture

6

Place in the oven and bake for 60 minutes at 175 degrees Celsius, set oven back to 130 degrees Celsius and bake for another 15 minutes.

7

Remove the 'ontbijtkoek' from the loaf pan and wrap it in aluminum foil when it's still warm.

Notes

I wrap it straight from the oven in aluminium foil for at least 24 hours to get that characteristic sticky crust.

Cookies & Biscuits/ Dutch Recipes

Speculaasbrokken

Speculaasbrokken‘ are another Dutch cookie that I love, the taste is SO addictive. It is baked as one big slab and you break it up in big crunchy chunks afterwards. They are basically a thick version of the speculaas cookies. The ‘speculaas’ spices are a mixture of ground cinnamon, nutmeg, coriander, cloves, white pepper, ginger, cardamom and aniseed.

Speculaasbrokken

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Ingredients

  • 200 gram all purpose flour
  • 100 gram brown sugar
  • 100 gram butter, diced
  • pinch of salt
  • 1 tablespoon egg, beaten (save the rest for the egg wash)
  • 4 teaspoons 'speculaas' spices (or to taste)
  • 1 teaspoon baking powder
  • milk (optional)

Instructions

1

Sift flour, baking powder and speculaas spices in to a bowl.

2

Add the rest of the ingredients, except the milk

3

Knead the ingredients together until it forms a dough and it comes away from the sides.

4

If the dough is too dry, add milk. One tablespoon at the time (my dough only needed 1 tablespoon milk).

5

Wrap the dough in plastic wrap and let cool in the fridge for about 30 minutes.

6

Preheat oven to 175 degrees Celsius and line a baking sheet with baking paper.

7

After 30 minutes, roll out the dough until it's about 0.5 cm thick. You can roll out any shape you want.

8

Glaze the dough with the egg wash (you can decorate it with almonds if you like).

9

Bake for 25-30 minutes in the preheated oven.

10

Leave on the baking sheet until cool.

11

Break the speculaas slab into big chunks.