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.