Tag: Dutch

Bowl

Bowl

Bowl is a rich fruit-filled drink that was often served in the Netherlands at parties in a large glass bowl. When I grew up in the 70’s I remember that we always had some kind of “bowl” at the adult birthday parties. The one my mom used to make was without alcohol, so all of us could enjoy it. 

Dutch Tomato Soup

Dutch Tomato Soup

Dutch tomato soup is different then any other tomato soup. Dutch tomato soup has little meatballs.

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
 
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Prep time
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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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Gevulde Speculaas

Gevulde Speculaas

Gevulde Speculaas right on time for the Holidays. You can eat them all year around, but most of the time people will bake these around the Holidays. Gevulde Speculaas is a Dutch Spiced Cookie filled with Almond Paste. The dough is a little softer than the cookie dough for Speculaas cookies.  Speculaas cookies have been around since the 17th century.

Huzaren Salade

Huzaren Salade

Dutch Potato Salad also called Huzaren Salade or as we called it at home Slaatje is a traditional Dutch dish presented at twelve o’clock at night. This salad is only called Huzaren Salade in the Netherlands. In the rest of the world they call a salad of meat, potatoes, pickles, onion, dressing and some mayonnaise on top, a Russian salad. The origin of the Huzaren Salade is – as is the case with many dishes – not completely known. Hussars were originally Hungarian horsemen, who camped in the Austrian army to fight against the Turks. It was impossible to make fire in the battle area, because they had to remain unseen. Therefore, the hussars took food that they had prepared in advance. Such as cold salads with potatoes, vegetables and meat. This is how these salads got the name Hussar salad.