How to Make Authentic Krentenbollen (Dutch Currant Buns) | Easy Step-by-Step Recipe

[@Keldertrapje]

Thanks!

[@ToinesKitchen]

Thank you SO much!!!😊

[@betsyfrancis2998]

That's a nice bowl on that mixer. You have several recipes I want to try. This has just been added to the list!

[@ToinesKitchen]

Thank you! Let me know how they come out, when you make them!

[@emphyrio]

Jummie!! Krentenbollen with (old) cheese or with sugar!!!

[@kellybaird1063]

I hope to make these for my mother!

[@ToinesKitchen]

Let me know how she likes them!

[@meepenjaap7999]

My favorite!!!! Met boter, kaas and rauwe ham. Beware Americans, Zante currents are not currents but it is what we have had to use for 40 years and they taste good.

[@ToinesKitchen]

Thank you! Zante Currants have been what I have been using for 30 years :D

[@Keldertrapje]

Sinds wanneer niet. Ze zijn nogal klein en ze smaken anders dan de rozijnen.

[@Keldertrapje]

The Dutch use more raisins then currents. The Twents Krentenwegge is made with currents. I like the Zante currents. Not always easy to find. So I have to substitute with raisins.

[@kellybaird1063]

Perhaps I have a strange question, are dried currants typically the red or the black currants?

[@ToinesKitchen]

I use Sun-Maid Zante Currants, which are made from the Black Corinth grape

[@kellybaird1063]

@@ToinesKitchen Thank you!

[@kellybaird1063]

​@@ToinesKitchen The reason I asked was because I have a red currant bush which gave me a big harvest last year. It looks like I'll be getting an even bigger one this year so I was considering dehydrating them for baking purposes. But, they are definitely not the same then, so buns won't turn out the Dutch way

[@Keldertrapje]

the currants are also a grape,while the red and white currants are ribes.

[@ToinesKitchen]

I think you can definitely try. How do your currants taste?

[@Keldertrapje]

Is 8 grammes yeast half package dried yeast? Solve the yeast in water and reduce the milk with that amount. Easier to solve and it reacts better.

[@ToinesKitchen]

It’s about 1 packet, I believe those are 7g. I never had an issue priming the yeast in milk, but yeah, if for you, water does a better job, your method would work great!

[@Keldertrapje]

Thank you!​@@ToinesKitchen

[@JayJayNay]

Weer een lekker recept aan je al imposante lijst toegevoegd. Je krentenbollen lijken een beetje op camouflage bollen op je werkblad 😂. Dank voor de video.

[@ToinesKitchen]

Ha.... dat zei ik ook toen ik de video van bovenaf zag!

[@joseanker2059]

I thought they are filled with sultanas rather than currants

[@klontjespap]

they are different, sultanas are light colored "raisins", "krenten" are darker and generally come from corinth grapes rather than sultana grapes there's quite some subtle difference in understanding of raisins/sultanas between even english speakers, and i'm not sure what terminology to use here, hence the extra quotation marks :D in austraila they tend to call sultanas, what in the USA they call raisins, and appears to be used more as the collective name for several grapes rather than specifically menaing sultanas alone., currants seems to be a name used for them too, i can find "corinth grape currants" for sale on the internet. i don't exactly know what constitutes a currant, but if it goes by the rules of what the english call "pudding", then almost everything is a currant lol

[@ToinesKitchen]

Sultanas are raisins, right? You definitely can, but a krentenbol is traditionally made with krenten (currants)

[@Keldertrapje]

The krentenbollen are barely made with krenten. Far too expensive for the Bakeries??? Haven't seen them since 1982 anymore. Always these big raisins.

[@ToinesKitchen]

@@Keldertrapje I have definitely seen bakeries use raisins, but when I was in NL earlier this year, the “ambachtelijke” bakeries used krenten.