Currant buns - Recipe (2024)

Currant buns from the bakery are already tasty, but home-baked ones are completely irresistible. With this currant bun recipe you can easily serve fresh currant buns. Delicious with a Sunday breakfast or late brunch. Little time? They are also ideal to take with you for breakfast, snack or lunch on the go. Freshly baked, these currant buns are already incredibly tasty without anything on them, but they are also delicious: spread the currant buns with butter or top them with a slice of cheese.

With this currant buns recipe you make 16 currant buns. Do you want to make larger currant buns? Then divide the dough into 12 equal portions instead of 16. Then extend the baking time by 1-2 minutes. Do you want to bake extra currant buns, so that you can enjoy them easily and quickly at a later time? You can freeze these currant buns very well.

Currant buns - Recipe (1)

Currant buns - Recipe (2) Currant buns - Recipe (3)

List of ingredients

  • For the filling
  • 300-400 gr of currants
  • For the dough
  • 500 gr patentbloem
  • 10 grams of salt
  • 10 g dried yeast
  • 30 gr white castor sugar
  • 260 ml milk, lukewarm
  • 1 egg, at room temperature
  • 50 g butter, at room temperature
  • Further needed
  • 1 egg, beaten
  • 50 g butter, melted

The tastiest currant bun recipe

Do you want to make the tastiest currant buns yourself? My currant bun recipe has changed and improved over the years. The recipe in this article is the version that was created after many trials and tests and with which I bake the tastiest currant buns.

Filling for currant buns

You can vary the currant bun filling very well. In this recipe for currant buns I only use currants, but some other options are:

  • Replace some of the currants with raisins.
  • Add the zest of ¼-½ lemon to the dough.
  • Add ½-1 teaspoon of cinnamon powder to the dough.

How many currants you want in your raisin buns is up to you. The ingredients list of this recipe states 300-400 grams of currants. If you want well-filled balls, use 400 grams of currants. Also tasty: currant buns with apple. For example, years ago I made all thesespicy currant buns with apple.

Make spelled or whole wheat currant buns

In this recipe I use plain flour, but you can also replace (part of) the flour with whole wheat flour. You then get whole wheat currant buns. These will rise slightly less fluffy than flour currant buns. Or use spelled flour for spelled currant buns.

Bake your own currant buns step by step

Start preparing the currant buns a few hours (or day) in advance. Place the currants in a bowl, pour water over them and let them soak for 15 minutes. Then drain the currants in a sieve or colander and let them air dry.

Knead all the ingredients for the dough – except the butter – into a smooth bread dough. Knead it for at least 10 minutes. You can do this by hand or with a stand mixer with a dough hook. Towards the end of the kneading time, add the butter and knead it well into the dough. Finally, mix in the currants. Place the dough in a bowl, cover the bowl with plastic wrap and let it rise for 1 hour in a warm, draft-free place.

Divide the dough into 16 equal portions and roll them out on a lightly floured work surface. To do this, move your palm along the ball and press the dough under the ball. You will feel the dough coming under tension.Click here for more information about balling up small rolls.Line two baking trays with baking paper and place the dough balls on them. Cover loosely with plastic wrap and let rise for 1 hour.

Preheat the oven to 220°C. Brush the dough balls with the beaten egg and bake the currant balls for 10-14 minutes until golden brown. Immediately from the oven, brush the currant buns with the melted butter and let them cool on a rack.

Photo: Erik Spronk

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Comments (17)

Niek e.g2022-09-11 10:49:31

Hi Rutger,

Nice recipe again! I'll make one soon 😁. But one question is that 220°c with hot air or top and bottom heat?

P.S. could you make a recipe for a real German bienenstich?

To answer

IN

Rutger2022-09-14 19:32:55

The German bienenstich is in De Bakatlas! It's super delicious!

To answer

Currant buns - Recipe (6)

Annemieke2022-09-15 16:32:30

Niek has the same question (but which you did not answer above): hot air or bottom and top heat?

and second question: do you put the two plates in alternately or at the same time?

To answer

AN

Rutger2022-09-19 12:17:14

Hi. The bulbs bake best on top and bottom heat, with 1 tray at a time. More information about the oven temperatures can be found here: https://rutgerbakt.nl/faq-veelzocht-vragen/

To answer

Currant buns - Recipe (7)

Tineke de Jong2022-09-11 11:11:18

Hello Rutger
Question about the currant buns, can I also use oat milk for that or will it not work well?

Greetings Tineke

To answer

OF

Rutger2022-09-14 19:32:00

That's fine.

To answer

Currant buns - Recipe (8)

Olijke_poffer2022-09-11 11:27:32

Nice recipe. By the way, whole wheat currant buns are currant buns made from 100% whole wheat flour. If you mix flour and whole wheat you will have brown currant buns. ;-) whole wheat can only be called whole wheat if it is made with 100% whole wheat flour. In the past, a Whole Wheat Owl also had to be glued underneath. Nowadays that is no longer necessary.

To answer

OL

Rutger2022-09-14 19:31:48

Thanks for your addition! Nice to know! I didn't know that oldie.

To answer

Currant buns - Recipe (9)

namsa2022-11-06 16:24:10

that oldie was also on heaven's milk bread a long time ago...

To answer

THAT

Liselotte2022-09-12 10:48:48

Could the egg in the dough be omitted or replaced so that they could be made vegan?

To answer

LI

Rutger2022-09-14 19:25:20

Yes, use 40-50 ml extra plant-based milk.

To answer

Currant buns - Recipe (10)

Monique2022-09-12 19:09:43

I made them! And they are delicious.
I will definitely be making this again.

To answer

MO

light2022-09-26 18:24:12

Can it also be done with raisins? For example, thanks

c..jeths1@ chello.nl

To answer

AR

Rutger2022-09-28 15:58:08

That is of course also possible!

To answer

Currant buns - Recipe (11)

Indy2022-10-11 13:31:29

Hi Rutger, how long and how can I best store the baked currant buns?

To answer

IN

Rutger2022-10-17 08:40:53

You can read all about that here: https://rutgerbakt.nl/bakhulp/brood-bewaren-hoe-doe-je-dat/

To answer

Currant buns - Recipe (12)

Marjan2022-10-13 16:30:33

They are so tasty and I think they turned out well.. next time try some lemon in them, I did add bread improver to them, greetings Marjan

To answer

MA

Lisanne2022-11-06 16:11:18

Made today, they are DELICIOUS!

To answer

LI

Marit2022-11-07 18:23:40

Can they be put in the oven with 2 baking trays at the same time or does each baking tray have to be baked separately?

To answer

MA

Rutger2022-11-19 09:22:19

I prefer to bake 1 baking tray at the same time with top and bottom heat. If you bake 2 at the same time, use the hot air setting.

To answer

Currant buns - Recipe (13)

Bettina2022-11-09 17:01:49

You write 'Start preparing the currant buns a few hours (or day) in advance.', do you mean this in connection with the dough rising? Is there a maximum number of hours in advance?

To answer

BE

Rutger2022-11-19 09:11:16

Hi! I mainly mean that in connection with the soaking and drying of the currants.

To answer

Currant buns - Recipe (14)

Steve2022-11-15 13:52:30

no. start with the raisins. leave them in a bowl of water for 15 minutes, pour and leave to dry in the bowl overnight.

To answer

ST

Saskia2022-11-26 16:56:31

Hi, how do you prevent the dough from sticking to your hands?

To answer

on

Rutger2022-12-01 15:23:45

Knead the dough well, then it will become less sticky.

To answer

Currant buns - Recipe (15)

Sd2022-12-18 13:40:13

Hello Rutger! thanks for the recipe! I drained the raisins and added them. The consistency of the dough was good until the raisins were added. I think they still contain too much moisture :( Do you have any tips for next time? Greetings Sarah

To answer

SD

Rutger2022-12-19 08:32:20

The raisins may soak for 15 minutes and then be drained. Then let them air dry in a sieve or colander, at least a few hours, before mixing them into the dough.

To answer

Currant buns - Recipe (16)

Joan2022-12-22 11:12:13

Hi Rutger.

Is it true that the dough is slightly wet when the dough is ready?

To answer

JO

Rutger2022-12-27 08:38:42

Can be a bit sticky. Make sure you use a good protein-rich patent flour and that you knead the dough well, this will make it less sticky.

To answer

Currant buns - Recipe (17)

Mech2022-12-25 19:44:41

How do you prevent the top currants or raisins from burning?

To answer

ME

Rutger2022-12-27 08:33:07

There is little you can do about that.

To answer

Currant buns - Recipe (18)

Geertje2023-01-12 20:48:27

Hi Rutger, thanks for the recipe! Could you also replace the white caster sugar with another sugar? Here in the south of France, caster sugar is not available... I still have brown caster sugar at home (December, baking gingerbread and gingerbread...), is that an option? Thank you!

To answer

GE

Rutger2023-01-16 08:48:04

Hi Geertje. You can also use regular or fine granulated sugar. Dark caster sugar is also possible, which will give the dough a little more color.

To answer

Currant buns - Recipe (19)

Angela2023-02-24 11:28:04

They turned out great and were very tasty. My egg cakes (with your recipe!) were also successful. I'm so proud of myself; I know there are hundreds who do this occasionally. But still🥳.
Thank you for all those beautiful recipes that you put online despite your books. As soon as I save enough, I'll buy your baking book!

To answer

AN

Rutger2023-02-27 10:11:16

What fun to read! Enjoy all the recipes!

To answer

Currant buns - Recipe (20)

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Currant buns - Recipe (21)

Currant buns - Recipe (2024)

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