The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Krentebollen

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snowdrop's picture
snowdrop

Krentebollen

Hello

I have been reading many blogs in the last few months and what a great resource this website is with all the experts who regularly contribute.

I have learnt loads from you all and tried many different recipes (mainly sourdough).

Today I made some krentebollen from my native Netherlands and I thought I will share this with you all. They are very much like the English teacakes but I think they are slightly different.

Below is the recipe in Dutch. If anybody would like me to translate let me know and I will.

http://www.smulweb.nl/recepten/1027016/Krentenbollen crumb shot

Comments

Floydm's picture
Floydm

Yum, those look great!  Welcome to the site!

snowdrop's picture
snowdrop

Thank you very much

It is a great site

Eva

Janetcook's picture
Janetcook

Hi Eva,

These look really nice.  I just went to google translate and it did the translating for me so I am all set and these will go into my 'to bake' file.

Thanks for posting!

Take Care,

Janet

snowdrop's picture
snowdrop

Thank you for your nice comment Janet

Eva

Janetcook's picture
Janetcook

Eva,

I am not sure if you check in here or not but just in case you do 

I baked these for a friend from the UK.  She absolutely loved them as did her husband and daughter.  She said that as soon as she bit into one it took her right back to her University days and the shops she used to go to with her friends. These were exactly like the ones they ordered and ate there.

Thanks for sharing!

Janet

dabrownman's picture
dabrownman

your yeast water - i would be tempted to for sure:-)

Janetcook's picture
Janetcook

Yes, I converted the recipe to using WY rather than IY and used YW as the liquid during leaven builds.

 

snowdrop's picture
snowdrop

Hi Janet

 

i am glad it gave some good memories

I did not use the yeast water. Does it take a long time then to get it to rise? How quick do you use this to make bread?

Eva

Janetcook's picture
Janetcook

Hi Eva,

I converted the formula so I could use my sourdough leaven.  I bulk ferment all my doughs overnight in the refrigerator and then let them warm up for a couple of hours in the morning before shaping and final proof.

 Final proof was 2 hours.

In this formula I used 15% pre fermented flour, 12% yeast water to use when feeding my leaven and then 0.1 IY  (I use small amounts of IY in enriched doughs in order to keep within my baking schedule - the 2 hour proof time.  WIthout it I would guess that proof time would be maybe 3 hours but it would be less predictable than when i use the IY with my sourdough.  If I hadn't used any sourdough or YW I would have used only 0.4 IY.  I bake with whole grains and they ferment quickly so don't require much yeast.

Janet