Krentenbollen

Name: Krentenbollen
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 12 servings
Cuisine: Dutch
Ingredients: 3 cups all-purpose flour; 1 cup whole milk, warmed; 2 tsp active dry yeast; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup dried currants

Soft, lightly sweet Dutch currant buns, flavored with cinnamon and studded with dried currants, eaten at breakfast with butter. They are the classic bakery bun of the Dutch morning table.

48 minMediumServes 12240 cal/serving

DutchBreakfastOvenVegetarian

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Ingredients

3 cups all-purpose flour
1 cup whole milk, warmed
2 tsp active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup dried currants

Instructions

1

Stir 1 cup warmed whole milk, 2 tsp active dry yeast, and 1 tablespoon of 1/4 cup granulated sugar together. Rest 10 minutes until foamy.
2

Whisk 3 cups all-purpose flour, the remaining sugar, 1/2 tsp salt, and 1 tsp ground cinnamon in a large bowl. Add the yeast mixture and 1/4 cup melted unsalted butter, then knead 8 minutes until smooth and elastic.
3

Cover and let the dough rise 1 hour, until doubled.
4

Knead 1/2 cup dried currants into the dough until evenly distributed. Divide into 12 pieces and shape each into a round bun.
5

Place the buns on a parchment-lined sheet 2 inches apart. Cover and rise 30 minutes.
6

Preheat the oven to 400F. Bake 15 to 18 minutes, until deep golden and hollow-sounding when tapped underneath. Cool on a rack.

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Questions

What oven temperature does Krentenbollen need?

For Krentenbollen, the oven is set to 400 F (about 205 C) in step 6. The longest stretch at that heat is 18 minutes, in step 6.

What should Krentenbollen look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until deep golden and hollow-sounding when tapped underneath.

Is there a substitute for yeast in Krentenbollen?

The entry for Krentenbollen calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Krentenbollen dairy-free?

Yes. The dairy in Krentenbollen is 1 cup whole milk, warmed, 1/4 cup unsalted butter, melted. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Krentenbollen vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup whole milk, warmed and 1/4 cup unsalted butter, melted. For fully plant-based entries, see the vegan breakfast collection.

Can I start Krentenbollen the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover and let the dough rise 1 hour, until doubled." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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