Krentenbollen: Dutch Currant Rolls

Cuisine Dutch
Course Breakfast, Lunch, Snack
Servings 12 buns
Prep Time 15 minutes
Cook Time 1 hour
Rising and resting time 6 hours
Total Time 7 hours 15 minutes
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Krentenbollen are round, golden-brown buns with a slightly rustic look. The egg wash gives them a beautiful, shiny finish, and as you break one open, you’ll see the currants inside the fluffy interior. These rolls are delicious and perfect for serving at breakfast or during tea time.

Whenever I make krentenbollen so many fond memories of my childhood come flooding back. I remember visiting my grandparents, and my oma would often have krentenbollen waiting for us. These slightly sweet buns, studded with juicy currants, are perfect for breakfast, a snack, or even a light dessert.

The history of krentenbollen dates back to the 17th century, when the Dutch were prominent traders. Currants, imported from the Mediterranean, were incorporated into various baked goods. Over the centuries, krentenbollen have become a staple in Dutch bakeries and households.

You can eat a krentenbol plain, or with a little bit of butter. My mom always eats them with a slice of cheese.

Krentenbollen have a delightful balance of flavors. The dough is slightly sweet and the texture is soft and pillowy. When you eat one, you’ll taste the tangy juicy currants and the hint of lemon zest and cinnamon adds a subtle warmth and complexity. As they bake, your kitchen will be filled with the comforting aroma of freshly baked bread mingling with sweet and spicy notes, a scent that's sure to make your mouth water.
The dough is slightly sweet, providing a perfect backdrop for the tangy, juicy bursts of currants. The hint of lemon zest and cinnamon adds a subtle warmth and complexity. The texture is soft and pillowy, with a light chewiness that comes from the currants.



  • 260 g currants
  • 1 Tbsp lemon zest


  • 410 g all-purpose flour
  • 8 g salt
  • 8 g yeast
  • 30 g sugar
  • 230 g milk Luke warm (40 -45ºC)
  • 1 egg
  • 45 g butter Room temperature
  • ½ tsp ground cinnamon


  • 1 egg
  • 1 tsp milk


Nutrition Facts
Krentenbollen: Dutch Currant Rolls
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.


Preparing the currants

  • To prepare for making krentenbollen, start the night before by soaking the currants in water for at least 60 minutes. Once soaked, spread them out on a cookie sheet lined with a flour sack towel, and then cover them with a second flour sack towel. This will ensure the currants are plump and ready to be incorporated into your dough the next day.

Making the dough

  • Activate the Yeast: In a small bowl, combine lukewarm milk with the yeast and a teaspoon of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This step ensures that the yeast is active and ready to help your dough rise beautifully.
  • Prepare the Dough: In the bowl of your stand mixer equipped with a dough hook, combine the flour, salt, and sugar. Make a well in the center of the dry ingredients. This well will help incorporate the wet ingredients more evenly.
  • Combine Wet Ingredients: Pour the frothy yeast mixture and the egg into the well you created in the dry ingredients. Start mixing on a low speed until most of the dry flour is incorporated into the wet mixture. This step ensures that the dough begins to come together smoothly.
  • Add Butter and Knead: Add the softened butter to the dough. Increase the mixer speed to medium and knead for about 10 minutes. The dough should become smooth, elastic, and slightly sticky. This kneading process develops the gluten, giving the krentenbollen their characteristic texture.
  • Prepare the Filling: While the dough is kneading, zest your lemons until you have about a tablespoon of zest. Add the lemon zest to the currants, mixing them thoroughly. This adds a fresh, citrusy flavor to the buns.
  • Incorporate the Filling: Once the dough is smooth and elastic, add the currant and lemon zest mixture. Knead for a few more minutes until the currants are evenly distributed throughout the dough. This ensures that every bite of your krentenbollen is filled with delicious currants.
  • Let the Dough Rise: Cover the bowl with a clean cloth and place it in a warm, draft-free area. Let the dough rise for about 1 hour, or until it has doubled in size. This rise gives the buns their light, airy texture.

Shaping the buns

  • When your dough has had its first rise and is feeling nice and fluffy, let’s get ready to shape it into some delicious buns!
  • Turn the dough out on a lightly floured workspace, and give it a quick knead.
  • Divide that dough into 12 equal pieces. No need to get out a ruler—eyeballing it works just fine.
  • Now, grab one of those dough pieces and hold it gently in your hand. If it’s a bit sticky, sprinkle a little flour on your hands to make things easier. Take one side and gently stretch it out, then fold it over towards the center. Give your dough a little turn, and repeat this folding process about 6 to 8 times. It’s like giving your dough a cozy little hug!
  • Once you’ve done that, put your dough ball down onto your counter, seam-side down. Now, here’s where we work a bit of magic—roll it under your hand until you feel some nice tension on the top. This will give your buns that perfect shape. Make sure you use your pinky and thumb stay in contact with the dough. Do not flour your counter when you do this, you want the dough to “hold on” to the counter a little bit.
  • Place the shaped bun on a cookie sheet lined with parchment paper. I use two sheets, putting six buns on each. Leave enough space in between, as they will rise to double in size.
  • Repeat this process with the rest of your dough pieces, giving each one the same tender care.
  • Once they’re all shaped and snug on the baking sheets, cover them up with some plastic wrap. Then, find a cozy spot for them to hang out for about an hour. They’ll love a warm, draft-free place to rise and get even more fluffy and delicious.
  • Before the dough has finished rising, preheat your oven to 200ºC (400F).

Baking the Krentenbollen

  • Start by whisking together that egg and milk until they’re all nice and combined.
  • Once your oven is all preheated and your buns have risen to their full potential, it’s time to give them a little love. Grab that egg wash you made and gently brush it over the tops of your buns. This will give them that gorgeous golden sheen we all love.
  • Now, pop those beauties into the oven and let them work their magic for about 14 to 15 minutes. Keep an eye on them—they’re ready when they’re a beautiful golden brown and their insides reach a toasty 95°C (that’s 204°F for my pals across the pond).
  • Once they’re done, take them out of the oven and let them cool off on a nice, airy rack. This’ll help them cool evenly and keep that delicious texture intact.

Recipe How-To Video

Private Notes

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1 thought on “Krentenbollen: Dutch Currant Rolls”

  1. 5 stars
    As an American whose grandmother emigrated from the Netherlands, krentenbollen hold a special place in my heart. Growing up, my oma would bake these, and I’ve tried numerous recipes to replicate those cherished buns, but they never quite hit the mark—until I discovered Toine’s Kitchen.

    Toine’s recipe was a game-changer. The buns turned out soft, slightly sweet, and perfectly studded with currants, just like my oma used to make. The detailed steps and tips made all the difference, bringing back fond memories and authentic Dutch flavors. Thank you, Toine, for helping me reconnect with my heritage through these delicious krentenbollen!

5 from 1 vote

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