The Dutch are known for the large variety of breads: take a peek in one of the bakeries around town and you’ll see a vast array of loaves, rolls and pastries to choose from. And for a good reason: two of the three daily meals usually consist of breads.
Most loaves are sliced so that they can be served as an open-faced sandwich for lunch, or doubled up to hold several pieces of meat or cheese in the middle to breakfast on while you cycle to work. The regular choices of bread and rolls are whole grain, multigrain or rye breads, but there is one roll that towers above all the other choices: the krentenbol or the currant roll.
The krentenbol is a slightly sweet roll, studded with plump raisins and currants. It’s a welcome item on brunch tables, on weekend outings and sometimes even as a midnight snack. The roll pairs beautifully with a sweet or savory topping: try a krentenbol with a lick of butter by itself, or with a slice of ham or mature Gouda cheese for a quick lunch or as an afternoon pick-me-up with a steaming cup of coffee.
- 500 gram (1.1 lb) flour
- 10 gram (0.35 oz) salt
- 15 gram (o.52 oz) active dry yeast
- 275 ml (9.3 fl oz) milk, luke warm
- 1 egg
- 60 grams (2.1 oz) sugar
- 40 grams (1.4 oz) soft butter
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon grated lemon peel
- 350 grams (12 oz) raisins and currants, soaked
- 1 medium egg, whisked (to glaze)
Mix the flour with the salt, the yeast and the milk. Add egg, sugar, butter and citrus zests, stir until all flour is moist. Cover and let stand for 30 minutes. Knead the raisins into the soft dough.
Place the dough in a greased bowl, cover and let stand in a warm spot for 45 minutes.
Divide the dough in 12 equal pieces, shape into rolls and flatten them a bit. Place on a baking sheet covered with baking parchment, cover with greased plastic and let rise again for 30 minutes. In the meantime preheat the oven to 200°C (400°F).
Brush the rolls with the beaten egg and bake them for about 20 minutes until done. Let them cool on a wire rack.