Krentenbollen (Dutch Currant Rolls) Recipe

Gather the ingredients.

Combine yeast and milk together.

Then, mix 2 1/2 cups (320 g) of the flour with the milk mixture and 1 of the eggs.

Add the raw cane sugar, softened butter, lemon zest, and remaining flour, and mix well until it forms a dough.

Cover and allow to rise in a warm spot for half an hour.

Knead the mixture until it forms a supple dough—you can do this by hand or using a stand mixer with a dough hook attachment.

Add the currants and salt and then knead again briefly, to mix.

Grease a mixing bowl, a sheet of plastic wrap, and a baking sheet.

Place the dough in the mixing bowl, cover with the plastic wrap, and allow the dough to rise in a warm spot for 45 minutes.

Divide the dough into a dozen balls, using your hands to flatten each a little.

Place the dough balls on the baking sheet, cover with the greased plastic wrap and allow to rise again for 1 to 1 1/2 hours.

Preheat the oven to 400 F (210 C).

Beat the remaining egg in a small bowl.

Finally, remove the plastic wrap, brush the rolls with the beaten egg and place them in the oven for about 15 minutes until browned and baked.

Remove the currant rolls from the oven and allow to cool on a wire cooling rack.