Krentenbollen (Dutch Currant Rolls) Recipe
Fruity Dutch currant buns, also known as krentenbollen, are a homemade treat that can be prepared with this straightforward family recipe.
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Instructions
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Preheat the oven to 400 F (210 C).
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Combine yeast and milk; then mix with 2 1/2 cups flour and 1 egg.
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Add raw cane sugar, softened butter, lemon zest, and the remaining flour, mixing until a dough forms.
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Cover the dough and let it rise for 30 minutes in a warm spot.
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Knead the mixture until supple, then add the currants and salt, kneading briefly to incorporate.
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Grease a mixing bowl, plastic wrap, and a baking sheet.
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Place the dough in the greased bowl, cover, and let it rise for 45 minutes in a warm spot.
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Divide the dough into 12 flattened balls, arrange them on the greased baking sheet, cover with plastic wrap, and allow to rise for 1 to 1 1/2 hours.
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Beat the remaining egg.
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Remove the plastic wrap, brush the rolls with beaten egg, and bake for approximately 15 minutes until browned.
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Remove from the oven and cool the currant rolls on a wire rack.