Dutch ‘Krentenbollen‘ are a type raisin buns. They are so delicious and the smell of freshly baked ‘krentenbollen’ is divine!
Cover raisins/currants with warm water in a small bowl for about 10-15 minutes. Drain water and dry the raisins/currants with paper towel. Warm up milk and add yeast and sugar. In a bowl a the stand mixer add flour, salt and cinnamon Once yeast is foamy, add to the flour, together with the egg, and knead to combine Then add soft butter and knead until you have a soft and smooth ball of dough. Transfer the dough to your workplace and roll out the dough to a rectangle Add half of the raisins/currants. Fold one half 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/currants Repeat the fold and then form a ball. Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size. Cut of pieces of 70 gram and shape them into nice looking balls. Transfer the little balls of dough to a baking sheet lined with baking paper and let rise again for about an hour Preheat oven 220 degrees Celsius Gently brush the rolls with the egg wash. Bake in the preheated oven for about 10 minutes Transfer to a wire rack and let cool for about 15 minutes. 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.Krentenbollen
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