|Nutritional Guidelines (per serving)|
|Servings: 12 currant rolls (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Visit any schoolyard or playground in the Netherlands and you will find plenty of these currant-studded rolls tucked into children’s lunchboxes. Enjoyed plain, or spread with butter, jam, and even cheese, Dutch kids love them, and it’s easy to see why. Parents adore them too because they keep for days and travel well. We love them for breakfast, warm from the oven, with a little grasboter. Trust us, this is one traditional Dutch family recipe you’ll want to return to again and again.
Mix 2 1/2 cups (320 g) of the flour with the milk and one of the eggs.
Add the raw cane sugar, softened butter, lemon zest and the rest of the 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 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.
Preheat the oven to 400 F (210 C).
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 1,5 hours.
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.