Krentenbollen with a Desi Twist

Ingredients

In this Uttar Pradesh-inspired version of Krentenbollen, we incorporate the flavors of Uttar Pradesh cuisine by adding traditional Indian spices like cardamom, cinnamon, and nutmeg. These spices infuse the bread with a warm and aromatic taste, giving it a unique twist. Additionally, we use ingredients commonly found in Uttar Pradesh cuisine to enhance the flavor profile and create a fusion of Dutch and Indian culinary traditions. We alse have the original recipe for Krentenbollen, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) milk, lukewarm 250ml (1 cup) milk, lukewarm
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 1 egg 1 egg
• 150g (1 cup) raisins 150g (1 cup) raisins
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, instant yeast, cardamom, cinnamon, nutmeg, and salt.
2. 2.
   Make a well in the center and pour in the lukewarm milk, melted butter, and egg. Mix until a sticky dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and knead in the raisins until evenly distributed.
6. 6.
   Divide the dough into small portions and shape them into round balls.
7. 7.
   Place the balls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Bake the Krentenbollen for 20-25 minutes, or until golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack.
11. 11.
    Dust the Krentenbollen with powdered sugar before serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of orange zest to the dough.
• Serve the Krentenbollen warm with a dollop of butter or a drizzle of honey for an indulgent treat.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough.
• These Krentenbollen can be stored in an airtight container for up to 3 days. To refresh them, warm them in the oven for a few minutes before serving.
• Experiment with different dried fruits like cranberries or chopped dates for a variation in flavors.

Serving advice

Serve the Uttar Pradesh-inspired Krentenbollen as a delightful breakfast or brunch treat. They are best enjoyed warm, either on their own or with a spread of butter or a drizzle of honey. Pair them with a cup of masala chai or a hot cup of coffee for a perfect start to your day.

Presentation advice

Arrange the Krentenbollen on a serving platter, dusted with powdered sugar. You can also sprinkle some extra raisins on top for an attractive presentation. Serve them alongside a pot of steaming masala chai to enhance the visual appeal.