Tag: Bread

Wentelteefje

Wentelteefje

‘Wentelteefjes’ literally translated in English is ‘Turning Bitches’. Where does the name come from and what are they called elsewhere? The old Dutch word ‘ Wentelteefjes ‘ can indeed be traced back. ‘Wentel’ comes from the word ‘turn around’, so to turn around. ‘Teefje’ is a word that used to be used as the predecessor of the word ‘pastry’

Naan

Naan

Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Great to eat with [url:1]Chicken Massala[/url] and any other recipe where you use the bread to mop up the sauce.

Raisin Buns

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.

Ingredients
  • 3¼ cup bread flour
  • 1 cup whole milk
  • 1/3 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
  • 1/2 tsp zest of one lemon or 1/4 tsp dried lemon and 1/4 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 paper, 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.
  8. 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 the buns are not done yet, but they are browning too fast cover the buns with some aluminum foil and bake another 5 minutes.
  9. Cool the buns on a baking rack and rest. When they are slightly warm cut the bun open and slather with some butter and or Gouda Cheese.
  10. If you don’t want to eat them all at once. You can save them in the freezer. Wrap the buns individually in cling wrap and put them in a freezer bag. When you are ready to eat the buns defrost the buns in the microwave for 45 seconds.

*If you like this recipe you can download below recipe card by right clicking on the picture below. Save to your hard drive and print as a picture 4×6*

 

5.0 from 2 reviews
Raisin Buns
 
Prep time
Cook time
Total time
 
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:
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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Brushetta with Tomato and Basil

Brushetta with Tomato and Basil

Bruschetta refers to the bread. Just the bread. Whatever goes on top is just extra.
The word bruschetta is Italian, and it s derived from the verb bruscare. That means to char or toast. Bruschetta is a word that the Italians invented to describe stale sliced bread which had been toasted and doused in olive oil, garlic, and salt. The tomato topping commonly associated with bruschetta isn’t a part of its traditional meaning, but in modern times it has. It includes diced tomatoes, garlic, onion, basil, and sometimes mozzarella cheese.

Creole Cornbread

Creole Cornbread

Not your average cornbread. This one includes rice, cheese and jalapeño peppers.