Recipes · Dutch · Bread
Krentenbollen (Dutch Currant Buns)
One serving has 239 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (35%), selenium (27%), riboflavin (24%), niacin (22%) and folate (20%). Ready in 163 minutes.
- Preparation: 145 min
- Cooking: 18 min
- Makes: 1 serving (82.8 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 10 g Currants, dried
- 10 g Raisins
- 35 g Flour, strong white
- 20 g Milk, whole, lukewarm
- 0.5 g Yeast, dried
- 3 g Sugar
- 0.3 g Salt
- 4 g Butter, soft
Method
- Cover the currants and raisins with hot water and leave them for 20 minutes to plump up, then drain and pat them dry.
- Stir the yeast and a pinch of the sugar into the lukewarm milk, keeping back a spoonful of milk for brushing, and leave for 10 minutes until foamy.
- Mix the flour with the rest of the sugar and the salt, add the yeasty milk and the soft butter and knead for 10 minutes to a smooth, elastic dough. Cover and leave to rise for 1 hour, until doubled.
- Press the dough out flat, scatter the fruit over it, then fold and knead gently just until the fruit is evenly spread; knead too long and the fruit breaks up and greys the dough.
- Cut the dough into pieces of about 80 g, shape each into a tight ball and set them well apart on a baking tray lined with baking paper. Flatten them a little, cover and leave to rise for 45 minutes. Heat the oven to 200 °C.
- Brush with the kept milk and bake for 15-18 minutes, until golden brown and hollow-sounding when tapped underneath.
- Cool on a rack under a clean tea towel, which keeps the crust soft. Eat split and spread with butter, or with a slice of cheese.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 239 kcal | 11% |
| Carbohydrates | 45.2 g | |
| Water | 26.3 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 5.7 g | 12% |
| Tryptophan | 0.06 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.37 g | |
| Lysine | 0.15 g | |
| Methionine | 0.09 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.25 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.23 g | |
| Histidine | 0.11 g | |
| Fat | 4.6 g | |
| Monounsaturated | 1.2 g | |
| Polyunsaturated | 0.42 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.34 g | |
| Saturated | 2.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 10.6 mg | |
| Calcium | 44.1 mg | 4% |
| Copper | 0.13 mg | 14% |
| Iron | 1.9 mg | 11% |
| Magnesium | 18.3 mg | 6% |
| Manganese | 0.34 mg | 19% |
| Phosphorus | 74.6 mg | 11% |
| Potassium | 219 mg | 5% |
| Selenium | 14.9 µg | 27% |
| Sodium | 133 mg | |
| Zinc | 0.49 mg | 6% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 3.1 mg | 22% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 78.4 µg | 20% |
| Cobalamin (vitamin B12) | 0.1 µg | 4% |
| Choline | 9.6 mg | 2% |
| Vitamin A | 37 µg | 5% |
| Vitamin C | 0.7 mg | 1% |
| Vitamin D (D2 + D3) | 10.2 IU | 2% |
| Vitamin E | 0.27 mg | 2% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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