Krentenbollen - Dutch Currant Rolls
Though these rolls are full of currants and raisins, they are not particularly sweet. In Holland they are often used to make cheese sandwiches with aged Gouda.
Makes 12 medium rolls
1 cup currants
1/2 cup dark raisins
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons active dry yeast
1 cup warm milk
1 teaspoon sugar
1 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter, softened
1 large egg
1 large cookie sheet or jelly roll pan lined with parchment or foil
- Cover the currants and raisins with water in a medium saucepan and place over medium heat. Bring to a boil and drain. Cool the dried fruit in one layer on a pan covered with paper towels.
- Mix the flour and whole wheat flour in a bowl, then transfer half of the flour mixture to the bowl of an electric mixer.
- Whisk the yeast into the milk, then stir the yeast mixture into the flour in the mixer bowl, using a large rubber spatula. Cover the bowl with plastic wrap and set it aside until it begins to rise visibly, about 20 minutes.
- Stir the sponge to deflate it and add the remaining flour, the sugar, salt, butter, and egg and stir them into the sponge with a large rubber spatula.
- Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes. Stop the mixer and let the dough rest for 10 minutes.
- Mix the dough on medium speed for 2 minutes, or until it is smooth and elastic. Lower the speed to lowest and mix in the cooled currants and raisins.
- Scrape the dough into a buttered bowl and turn it so that the top is buttered. Press plastic wrap against the dough and let it rise at room temperature until doubled, about 1 hour.
- Scrape the dough onto a lightly floured work surface and press the dough into a rough square. Use a knife or bench scraper to cut the dough into 12 equal pieces.
- Round each piece of dough under the cupped palm of your hand to make it into a sphere and to stretch a smooth, even skin around it. Arrange the rolls equidistant from each other on the prepared pan.
- Cover the rolls with a towel or oiled plastic wrap and allow them to rise until doubled, about 1 hour.
- About 15 minutes before the rolls are completely risen set a rack in the middle level of the oven and preheat to 375 degrees.
- Bake the rolls until they are well risen and deep golden, about 20 minutes. Their internal temperature should be about 200 degrees.
- Cool the rolls on a rack.