A krentebol is a Dutch round roll or bun, with raisins and currants, and candied fruit. You can eat them straight, or sandwich-style with a slice of cheese. When no longer fresh, they are also great sliced and toasted, again with a slice of cheese.

  • Preparation time: 15 minutes
  • Rising time: 45 minutes
  • Bake time: 20 minutes
  • Makes 10 rolls


  • 500 grams (1.1 lbs) "all purpose" flour (not self-rising!)
  • 40 grams (1.5 oz) block of baker's yeast ("compressed block yeast")
  • in Europe, the bakery/pastry department of decent supermarkets sells them in blocks of 42 grams
  • in the USA, they are sold in blocks of 2 oz.
  • 300 ml (1 + 1/4 cup) milk, lukewarm
  • 3 rounded tablespoons brown sugar
  • 40 grams (1.5 oz) butter, soft, at room temperature
  • 200 grams raisins (or a mixture of dark raisins ("Thompson" or "Sultana") and currants)
  • 250 grams moist candied fruit mix, diced (F: macédoine de fruits confits, D: 150 grams Orangeat + 100 grams Zitronat)
  • 2 tablespoons freshly grated lemon zest
  • 2 teaspoons (10 grams) salt
  • 2 eggs


  • Large bowl
  • Kitchen machine with dough hook
  • Plastic kitchen film (cling wrap)
  • Cookie sheet / baking sheet / oven tray
  • Brush


  • Put the milk in a large bowl (e.g., of your kitchen machine), add the sugar, and crumble the yeast into it
  • Stir until sugar and yeast are fully dissolved
  • there should be no yeast lumps floating when you stop stirring; also, the yeast tends to stick to the bowl, so make sure to dissolve that as well
  • Add the flour, a couple of tablespoons at a time, and knead with the dough hook in your kitchen machine
  • Continue kneading until the dough is elastic and no longer sticks to the bowl (it will get slapped around in the bowl).
  • Cover the bowl with a damp cloth or plastic kitchen film (cling wrap), put in warm spot (e.g., oven set to 35 °C = 95 °F), and let rise for 15 minutes
  • Soak the raisins (and currants, if any) in hot water for 10 minutes, then drain well and pat dry
  • Beat one egg
  • Add the egg, salt, lemon zest and butter to the dough
  • Knead the dough until elastic and no longer sticking to the bowl
  • If the dough is too thin, add 1 or 2 tablespoons of flour
  • Cover the bowl, put in warm spot, and let rise for 15 minutes
  • Briefly knead the dough, add the raisins (and currants, if any) and candied fruit, and beat again until the fruit is fully incorporated
  • Pre-heat the oven to 210 °C (400 °F)
  • Grease a cookie sheet with some butter and lightly dust with flour
  • Dust your kitchen counter with some flour and transfer the dough to it
  • Loosely shape the dough into a roll and lightly dust with flour
  • Cut the dough roll into 10 pieces, shape each piece into a ball, then transfer to the baking sheet
  • Put the baking sheet in warm spot, and let rise for 20 minutes
  • Beat the second egg and brush the top of each dough ball
  • Place the baking sheet at mid-height in the oven, and bake until dark golden brown (about 20 minutes)


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©2004-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.