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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.

Cookies & Biscuits/ Dutch Recipes

Kletskoppen

Macadamia Lace Cookies or ‘Kletskoppen‘ are popular cookies in the Netherlands. They go perfect with your cup of tea or coffee but also with some ice cream. It’s a delicious crispy and sweet cookie. Usually made with almonds or peanuts but today I made them with macadamia nuts.

Kletskoppen

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Ingredients

  • 60 gram butter
  • 150 gram brown sugar
  • 3 tablespoons water
  • 60 gram flour
  • 60 gram macadamia nuts
  • Pinch of salt
  • 1/2 teaspoon cinnamon

Instructions

1

Preheat oven to 180 degrees Celsius

2

Melt butter in a saucepan on medium heat.

3

In a small bowl add the flour, salt and cinnamon and mix well

4

Take the saucepan of the heat when the butter is melted and add sugar. Stir till combined.

5

Stir in the water.

6

Then add the flour mixture and stir through till you don't see anymore lumps.

7

Chop up the nuts and mix them through the cookie batter

8

If the batter is still too liquid, wait a couple of minutes for it to harden a bit.

9

Drop about 25 mm dollops on a baking sheet lined with baking paper. They will expand quite a bit so leave plenty of space between them. I baked 6 cookies per sheet.

10

Bake the cookies in the preheated oven for about 6-8 minutes.

11

Let them cool completely on the baking sheet.

Notes

Be careful, do not touch the cookies with your hands when they come out of the oven. They are very hot. This recipe will make about 24 cookies.

Breads & Buns/ Dutch Recipes

Speculaas Twist Bread

I recently bought a little jar of ‘speculaas‘ spices (they are a mixture of spices like cinnamon, nutmeg, cloves, ginger, white pepper and a few others) and I was trying to come up with something I could bake that was different than the obvious ‘pepernoten’ or ‘speculaas’ cookies. I decided to go with a recipe mix of a Nutella Twist Bread and Cinnamon bread rolls. Instead of adding cinnamon to the butter/sugar mixture, I added some ‘speculaas’ spices. That was a great idea because the bread is delicious!

Speculaas Twist Bread

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Ingredients

  • 7 gram active dry yeast (1 sachet)
  • 250 ml warm milk
  • 30 gram sugar
  • 400 gram all purpose flour (high grade)
  • 1 teaspoon salt
  • 50 gram soft butter
  • 1 egg
  • -- For the filling--
  • 50 gram soft butter
  • 4-5 tablespoon sugar (brown or caster)
  • 2 1/2 teaspoons Speculaas spices
  • Icing sugar for decoration (optional)

Instructions

1

Mix yeast, milk, sugar and egg together in a bowl or measuring jug. Leave for 10 minutes for the yeast to activate.

2

Add flour and salt in a bowl of a stand mixer.

3

Once yeast is foamy, add to the flour and salt. Also add the soft butter.

4

Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour).

5

Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap.

6

Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.

7

For the filling combine the butter, sugar and speculaas spices until a spreadable consistency.

8

Once the dough is doubled in size, deflate the dough and roll it out into a large rectangle, about 1 cm thick.

9

Spread the dough with the speculaas filling and roll up from the long side.

10

Cut through the centre of the roll of dough and twist each side over the other.

11

Bring the two ends together to form a circle and press the dough together to make a nice looking twist.

12

Cover the bread with an oiled plastic wrap and let it rise again until double in size.

13

Preheat oven to 200 degrees Celsius

14

Place the bread in the preheated oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast.

15

Let the twist bread cool on a wire rack before dusting with icing sugar.

Notes

If the dough is too sticky add a little bit more flour. It should feel sticky to touch but not so sticky that the dough keeps sticking to your fingers. If you don't have Speculaas Spices, there are plenty of recipes to find that tell you how to make these spices.

Dutch Recipes

Bitterballen

Bitterballen are a typical Dutch snack (little round beef croquettes) and I miss them so much but I have finally found a good recipe to make them myself. It takes time to make but the result is worth it! This recipe makes about 20 bitterballen.

Bitterballen

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Ingredients

  • 500 gram stewing beef
  • 50 gram butter
  • 1 onion
  • 2 bay leaves
  • few cloves
  • splash of red wine (optional)
  • butter
  • 3 small cubes of Maggi bouillon (I bought them from the Dutch shop)
  • 60 gram flour
  • 60 gram butter
  • pepper and salt to taste
  • pinch of nutmeg
  • 3-4 eggs
  • breadcrumbs
  • cornflakes crumbs

Instructions

1

Season the beef the pepper and salt and cut into cubes

2

Add the 3 little Maggi Bouillon cubes to 1 liter of boiling hot water and let them dissolve

3

Melt butter in the pan, I used a Dutch oven pan, and add the beef.

4

Cut the onion in big chunks and add them to the pan, together with the bay leaves, cloves and a splash of red wine.

5

Pour in the bouillon until all the ingredients are under water. Set the leftover bouillon aside, you might need to top up later on.

6

Let the bouillon come to a boil and then lower the heat to low.

7

Cover with the lid and let it simmer for at least 2-3 hours until you can shred the meat with a pair of forks.

8

Remove the meat to a plate and shred it into very small pieces.

9

Pour the bouillon through a sieve in a large cup, you will need about 1/2 liter for the roux, so set that aside to cool slightly (you can freeze in the leftovers).

10

To make the roux you add 60 gram of butter to a medium size saucepan and let it melt (don't let it brown).

11

When it's melted, add 60 grams of flour and mix well

12

Let the flour cook with the butter for a few minutes, keep stirring.

13

Add a little bit of the bouillon to the saucepan and stir it in until you have a smooth mixture.

14

Continue to do this until you have a thick roux, this takes about 1/2 liter of the bouillon.

15

Take of the heat and season the roux to taste with pepper, salt and a pinch of nutmeg.

16

Add the shredded beef and mix till combined.

17

Cover and let cool overnight in the fridge.

18

Divide roux mixture in 30-35 gram portions and roll into little balls. Oil hands with some olive oil so they won't stick as much.

19

Blitz cornflakes to little crumbs and add this to the breadcrumbs mixture.

20

Set up a coating station with eggs in one bowl, beaten, and crumbs in another bowl.

21

With left hand drop a roux ball in the egg, coat it and then transfer it to the crumbs.

22

With your right hand, coat the ball with the crumbs.

23

Do this with all the little roux balls 2 or 3 times (so each ball has 2 or 3 coats of breadcrumbs).

24

Store and freeze the bitterballen or deep fry them right away.

25

175 degrees Celsius for 5 minutes for the frozen bitterballen

26

180 degrees Celsius for 2-3 minutes for the non-frozen bitterballen

27

Serve with some mustard

Notes

This is a very basic recipe for bitterballen. If you have a good recipe for making broth (bouillon), by all means, try making bitterballen with your own broth/shredded beef. I will probably make the next batch using beef stock from Campbells (NZ) instead of the Maggi cubes.