While pretty much the rest of the world was baking Hot Cross Buns today, I applied myself to the task of baking currant buns. They're not really that unlike Hot Cross Buns, just a wee less fancy - how Dutch. Although we do like our enriched breads when Easter comes around, I'm going to confirm a prejudice here and say that the Dutch are frugal. I'm Dutch so I'm allowed to! We religiously pack lunches for school and work, much to the desperation of foreigners, in particular foreign students. While packs of Germans and Spaniards are scouring university grounds looking for a decent (hot) meal in their lunch break, you'll see Dutchies munching on the sandwiches they threw together the evening before. Stale bread with cheese. Yum. At least you'll have that one addition to your lunchbox that still feels and tastes fresh, and that has survived the cold claws of the refridgerator: a currant bun (krentenbol) with butter.
A krentenbol is to the Netherlands what the cinnamon bun is to Sweden. So, if you want to add a Dutch touch to your lunchbox, or to your Easter table for that matter, these are perfect. And to all you students out there, take note! Why not go Dutch in your lunchbreak, wherever you are (although I'm realizing that might have a different meaning from what I'm envisioning). We all know there are plenty better ways to spend your money than on those overpriced university meals. Let me know what you will do with the money saved with your packed lunches below!
Dutch Currant Buns (Krentenbollen) Recipe
Makes: 12 buns
Ingredients:
450 grams strong white bread flour
zest of 1 (organic) orange
6 grams instant yeast
25 grams sugar
295 ml milk, lukewarm
30 grams unsalted butter, softened + extra for brushing
8 grams salt
150 grams raisins, soaked and patted dry*
150 grams currants, soaked and patted dry
*You could also use only raisins or only currants - or any proportion between the two, as long as you reach 300 grams.
1. Add all of the ingredients to a large bowl, except the salt, raisins and currants. Mix with a wooden spoon until it comes together to a dough. Knead until the dough passes the windowpane test, add the salt after the first 5 minutes of kneading.
2. Push or roll the dough into a rectangle shape. Cover the rectangle with half of the raisins and currants, pushing them into the dough and leaving a margin along the edges. Fold one half of the rectangle just over the middle along the long side, do the same with the other half. Repeat this process. This is to ensure the currants and raisins are distributed equally over the dough.
3. Shape the dough into a ball and drop into a lightly oiled bowl. Leave to proof for about 1 hour, or until doubled in size.
4. Turn dough out onto a lightly oiled working surface. Divide into 12 equal pieces (about 92 grams a piece, if you want to be precise). Roll each piece into a tight ball-shape. Cover and leave to rest for 5-10 minutes. Meanwhile, prepare your baking tray(s) with baking parchment. Once rested, re-shape the buns to tighten them further and place on baking tray(s), spaced 5 cm apart. Cover with oiled cling film and leave to proof for 1 hour, or until doubled in size. While your buns are proving, preheat your oven to 200C/390F.
5. Once your buns have doubled in size, bake in the oven for about 15 minutes or until they are a good golden brown. Once baked, immediately brush the buns with softened butter. Leave to cool on a wire rack, or eat warm if preferred. Best served slathered with some (real) butter.
Adapted from: Uit de Keuken van Arden (Dutch)Labels: Bread, Budget-Friendly, Buns, Currants, Dutch, Raisins, Traditional
