But I did want to do something festive and Dutch and even if it wasn't an orange pastry, I did want it to have at least an orange tint to it. Lien from Notitie van Lien baked wonderful krentenbollen, or raisin buns, for BBD#28 last month and I was dying to try them.
I remember eating krentenbollen as a child. I was not particularly fond of them but would eat them anyway: my love for all things bread would always win, even though the raisins made the bread feel moist and gooey and every now and then you'd hit a bitter, burnt raisin. My mom would pack one with butter for school or we'd get them on Sundays as a special treat for breakfast.
After I moved away from Holland, it was never a food that I craved but it's so typically Dutch that I feel the need to bake them for this Queen's Day. So put on your tiaras, wear something orange and let's bake!
3.5 cups flour (or 500 gram)
1 tsp salt
3 tsp dry instant yeast
1 cup milk, luke warm
1/4 cup sugar
3 tablespoons soft butter
1/2 tsp grated orange peel
1/2 tsp grated lemon peel
2 cups of dark raisins
1 cup of currants*
1/4 cup of chopped dried apple
1 medium egg, whisked (to glaze)
Mix the egg with the milk, yeast and 300 g flour. Add sugar, butter, grated zests and the rest of the flour, stir until all flour is moist. Cover and let stand for 30 minutes.
Knead the mixture to a supple dough (in machine or by hand). If you knead by hand you can knead in the filling immediately. If you knead with the machine, first make a supple dough, then work in the filling by hand, so the raisins/currants won't break up.
Place the dough in a greased bowl, cover and let stand in a warm spot for 45 minutes.
Divide the dough in 12-18 equal pieces, shape into rolls and flatten them a bit. Place on a baking sheet covered with baking parchment, cover with greased plastic and let rise again for 1 - 1,5 hours.
In the meantime preheat the oven to 400°F.
Brush the rolls with the beaten egg and bake them for about 15 minutes (depending on the amount/size you made them) until light golden and done. Let them cool on a wire rack.
(adapted from "Kleine broodjes van ver & dichtbij"- I. Berentschot)
* if you can't find currants, just alternate golden raisins with red raisins. I soaked my raisins in warm water before adding them to the dough. You may want to adjust your water/flour ratio if you do or don't.