Introduction
Did you know that the Dutch consume over 300 million krentenbollen every year? That’s nearly 20 buns per person annually! Despite their popularity in the Netherlands, many people around the world have never heard of these delightful currant-filled treats.
Krentenbol, which literally means "currant bun" in Dutch, is often enjoyed as a cozy snack, breakfast item, or lunchbox staple. Unlike overly sugary pastries, krentenbollen strike the perfect balance between subtly sweet dough and the rich, fruity pop of currants. In this post, we’ll explore how to make these buns from scratch, offering expert tips along the way.
Whether you're a seasoned baker or just venturing into European recipes, this krentenbol recipe will guide you through every step with friendly, professional advice.
Ingredients List
To make authentic krentenbollen, you'll need the following:
- 500g bread flour (can substitute with all-purpose if needed)
- 7g instant dry yeast
- 250ml warm milk (almond or oat milk for dairy-free)
- 50g granulated sugar
- 1 tsp salt
- 60g unsalted butter (or plant-based butter)
- 200g dried currants (can substitute with raisins or dried cranberries)
- 1 tsp ground cinnamon
- 1 egg (for egg wash)
Substitution Tips:
- No currants? Use chopped dried cherries for a tart twist.
- Add a teaspoon of orange zest for a citrusy undertone.
- Swap milk with buttermilk for extra tenderness.
Each ingredient contributes not just to taste, but to the aroma and texture of the final product. The yeast brings lift, the butter enriches, and the currants provide bursts of sweet-tart flavor in every bite.
Timing
- Prep Time: 25 minutes
- Rising Time: 1.5 to 2 hours (split into two rises)
- Bake Time: 20 minutes
- Total Time: About 2 hours 30 minutes
Time-Saving Tip: Use a warm oven (turned off) as a makeshift proofing box to reduce rise times slightly.
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. This step ensures your yeast is active and will give the buns their lovely airy texture.
Pro Tip: The milk should be warm to the touch but not hot (around 100-110°F).
Step 2: Mix the Dough
Add flour, salt, cinnamon, and softened butter to the bowl. Mix until a dough begins to form, then knead for 8-10 minutes by hand or with a stand mixer using the dough hook.
Trick: The dough should be soft but not sticky. Add a tablespoon of flour or water as needed to adjust the consistency.
Step 3: Incorporate the Currants
Gently knead the dried currants into the dough, distributing them evenly without tearing the dough.
Tip: Soak currants in warm water or juice for 10 minutes before adding if they are very dry.
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
Step 5: Shape the Buns
Punch down the dough and divide it into 12 equal portions. Roll each into a ball and place on a parchment-lined baking sheet.
Step 6: Second Rise
Cover the shaped buns and let them rise for another 30-45 minutes, until puffy.
Step 7: Egg Wash and Bake
Preheat the oven to 375°F (190°C). Brush the tops of the buns with beaten egg for a golden crust, then bake for 18-20 minutes or until golden brown.
Final Touch: Let them cool slightly on a rack and enjoy warm or at room temperature.
Nutritional Information
Each krentenbol (approximate):
- Calories: 220
- Carbohydrates: 38g
- Sugars: 12g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3g
- Fiber: 2g
Vitamins & Minerals: Good source of iron, potassium, and B-vitamins from currants.
Healthier Alternatives
Want to make your krentenbollen a bit lighter? Here are some swaps:
- Use whole wheat flour for added fiber.
- Replace sugar with honey or maple syrup (reduce milk slightly).
- Use coconut oil or a vegan butter alternative.
- Choose unsweetened plant-based milk.
Flavor Note: These substitutions may slightly alter the texture and color but can add nutty or earthy undertones.
Serving Suggestions
Krentenbollen are versatile!
- Serve warm with butter and a sprinkle of sea salt.
- Add a slice of aged cheese for a savory-sweet Dutch combo.
- Pair with hot cocoa or coffee on a rainy afternoon.
- Slice and toast for a cozy breakfast.
Seasonal Twist: Add a pinch of nutmeg or clove during the holidays for festive flair.
Common Mistakes to Avoid
- Skipping the second rise: This impacts the fluffiness.
- Overloading with currants: Can make the dough hard to knead.
- Overbaking: Leads to dry, tough buns. Remove as soon as tops are golden.
- Cold proofing environment: Yeast needs warmth; consider using the oven trick!
Storing Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Freezing: Freeze individually wrapped buns in zip bags for up to 2 months.
- Reheating: Warm in the oven at 300°F (150°C) for 5-7 minutes.
Meal Prep Tip: Freeze pre-shaped dough balls and bake fresh for ultimate convenience.
Conclusion
Krentenbollen are a delicious bridge between comforting bread and sweet indulgence. With just a few simple ingredients and a little time, you can bring a piece of Dutch coziness into your own kitchen.
Ready to try it? Give this krentenbol recipe a go, and let us know how it turned out in the comments! For more cozy European recipes, be sure to subscribe to our newsletter.
FAQs
Can I use raisins instead of currants? Yes! Raisins are a common substitute. Golden raisins or sultanas work beautifully, too.
Why did my buns turn out dense? This often means the dough didn’t rise enough. Make sure your yeast is active and the rising environment is warm.
Are krentenbollen vegan? Not traditionally, but easily adaptable. Use plant-based milk, vegan butter, and skip the egg wash (or use a plant milk glaze).
Can I make the dough ahead of time? Absolutely. Let the dough rise once, punch down, and refrigerate overnight. Let it come to room temp before shaping and baking.
Do I need a stand mixer? Nope! You can knead by hand, though it may take a bit longer. The result is just as tasty.