Krentenweggen - Dutch Sweet Currant Buns

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 60g (¼ cup) unsalted butter, melted 60g (¼ cup) unsalted butter, melted
• 1 tsp vanilla extract 1 tsp vanilla extract
• 150g (1 cup) currants 150g (1 cup) currants
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 45g, 15g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the warm milk, melted butter, and vanilla extract.
3. 3.
   Mix the ingredients together until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the currants until evenly distributed.
7. 7.
   Divide the dough into 12 equal portions and shape each portion into a bun.
8. 8.
   Place the buns on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the buns with the beaten egg wash and sprinkle with pearl sugar, if desired.
11. 11.
    Bake for 15-20 minutes, or until the buns are golden brown.
12. 12.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Currants — If you prefer a plumper texture, soak the currants in warm water for 10 minutes before adding them to the dough.

Tips & Tricks

• For a richer flavor, you can add a pinch of cinnamon or nutmeg to the dough.
• Serve the Krentenweggen warm with a spread of butter or cream cheese for an extra indulgence.
• If you don't have pearl sugar, you can sprinkle the buns with regular granulated sugar before baking.
• These buns freeze well, so you can make a batch in advance and thaw them when needed.
• Experiment with different dried fruits like raisins or chopped dried apricots for a variation in flavors.

Serving advice

Serve the Krentenweggen as a delightful breakfast or brunch treat. They are best enjoyed warm, either on their own or with a spread of butter or cream cheese.

Presentation advice

Arrange the Krentenweggen on a rustic wooden platter or a traditional Dutch serving tray. Dust them with powdered sugar for an elegant touch, or leave them plain to showcase their golden-brown crust.