Krentenbollen – Dutch Currants Rolls

A cake recipe for all foodies:

The Dutch classic for sweet rolls! Put the flour in a large enough bowl. Press a hollow in the middle, crumble the yeast into it. Add milk and sugar to the yeast form and stir with a spoon or by hand until the yeast and sugar have dissolved (if using dry yeast, mix it into the flour). Now knead the whole thing into a smooth, elastic dough. Cover with a dishcloth and leave in a warm place for about 15 minutes.

In the meantime, rinse the currants with lukewarm water. Put them in a saucepan with boiling water and let them swell on the stove at low temperature for about 7-8 min. Drain and drain.

Knead lemon zest, salt, egg and fat into the dough. Knead the dough until you get a soft and elastic dough that comes off easily from your hands. If necessary, add a little flour here if the dough is too soft. Cover the dough repeatedly for about 15 minutes. Let rise.

Then knead the dough well again and knead in the currants. Since moisture is likely to escape from the currants during kneading, adding a little more flour is almost certainly necessary here to prevent the dough from becoming too soft. Repeatedly rise the dough, covered, for 15-30 min.

Knead the dough one last time and then divide into 24 units. Roll each unit into a ball and place on a baking sheet lined with parchment paper.

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