Raisin Buns

Krentenbollen (currant buns) is very popular in The Netherlands. Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. I don’t add currants to mine so I call mine Raisin Buns.

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5.0 from 2 reviews

Raisin Buns

 

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Prep time

2 hours 30 mins

Cook time

13 mins

Total time

2 hours 43 mins

 

Krentenbollen (currant buns) is very popular in The Netherlands. Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. This is also what they print on the back of the bags of currant buns you buy in the supermarket, but everyone just keeps calling them currant bun (krentenbol).I call mine Raisin Buns.

Author: Arrisje

Recipe type: Bakery

Cuisine: Dutch

Serves: 12

Ingredients

• 3¼ cup bread flour
• 1 cup whole milk
• ⅓ cup sugar
• ½ stick unsalted butter (2 oz) and 1 tbsp to brush the buns
• 1 tbsp active dry yeast
• 2 eggs
• 1 tsp salt
• 1 cup raisins
• ¼ tsp cinnamon
• ½ tsp zest of one lemon or ¼ tsp dried lemon and ¼ tsp dried orange

Instructions

1. The night before soak the raisins in water for about ½ hour. Drain the water and let the raisins dry.
2. Gather all ingredients. The butter should be room temperature and the milk should be 110F; I warm it up in the microwave for 30 seconds. Add the sugar, salt, yeast, egg, butter and milk to the bread flour. Mix with a wooden spoon.
3. Then dump the dough on the counter and knead the dough, push with the heel of your hand and fold. Repeat push and fold for about 10 minutes.
4. Then flatten the dough, add the cinnamon, lemon zest or the dried zest of lemon and orange to the raisins. Spread the raisins on top of the dough. Roll the dough and again push and fold for about 5 minutes.
5. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, in a warm spot. I use the air fryer which has the proof function. If you don't have that use the microwave and leave the light on. The dough should be doubled. If not leave it another ½ hour.
6. Divide the dough into 12 pieces, roll each piece into a smooth ball. Use your hand as a cage. To prevent the raisins from burning on the top of the buns, push the raisins back into the dough. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. My dear friend Myra made me this kitchen towel, thank you Myra :)Cover the raisin buns with the oiled cling and a clean kitchen towel.
7. Preheat the oven to 425F. Make egg wash of 1 egg and 1 tbsp water. Brush the buns with the egg wash. Bake for about 13-15 minutes on the middle shelf. Check the buns if they are done. If they are not done yet but they are browning too fast cover the buns with some aluminum foil and bake another 5 minutes.
8. Cool the buns on a baking rest and when they are still slightly warm cut the bun open and slather with some butter and or Gouda Cheese.
9. If you don't want to eat them all at once. You can save them in the freezer. Wrap the buns individual in cling wrap and put them in a freezer bag. Defrost in the microwave for 45 seconds.

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