Vegan Currant Buns with Soaked Fruit
Krentenbollen are Dutch spiced buns studded with plump currants, a cherished treat for breakfast or tea time. This vegan adaptation replaces dairy with plant-based milk and butter while honoring the traditional method of soaking currants to keep them moist and flavorful throughout baking. The dough is enriched with a touch of sugar and folded multiple times with currants to distribute them evenly, creating pockets of sweetness in every bite. The result is a tender, slightly sweet bread with concentrated bursts of fruit flavor and a golden-brown exterior. These rolls suit anyone seeking a plant-based indulgence without sacrificing authenticity. Serve warm with vegan butter or jam for afternoon tea, or split and toast for breakfast. What sets this version apart is the careful technique of distributing currants through strategic folding rather than mixing everything at once, preventing them from settling to the bottom and ensuring they stay embedded in the crumb.
Ingredients
- 5 ½ oz currants, driedraisins1:1vegan
texture slightly firmer
- 2 cups flour, all-purpose
- 1 ¾ tbsp plant-based butter, room temperaturecoconut oil0.75:1vegandairy-free
neutral flavor impact
- 1 packet instant yeast, dried
- 1 pinch salt, fine
- 10 tbsp soy milk, unsweetened
- 1 egg replacer, powdered(optional)applesauce2 tablespoonveganeggs-free
adds moisture, slightly sweeter
- 3 tablespoon white superfine sugarcoconut sugar1:1vegan
3
Instructions
- 1
Soak the currants in boiled water for 15 minutes until plump. Drain in a colander and pat dry.
- 2
Heat the soy milk with sugar and yeast in a saucepan just until the sugar dissolves and the yeast begins to incorporate—do not overheat.
- 3
Combine the flour, plant-based butter, salt, and egg replacer in a bowl. Add the warm milk mixture and knead with a dough hook for 10-15 minutes until smooth, or by hand for about 20 minutes. Do not add extra flour; the dough will become smoother as you knead.
- 4
Let the dough rest covered with a kitchen towel for 15 minutes. Then knead in the currants using a stretching and folding method: place the dough on a lightly oiled surface, roll into a rectangle, scatter half the currants over it, fold the sides toward the center and press the seams closed, flatten slightly, and repeat with the remaining currants. Form back into a ball.
- 5
Oil a bowl lightly, place the dough inside, and ensure it is lightly coated with oil. Cover with a kitchen towel and let rise in a warm place for approximately 60 minutes until doubled in volume.
- 6
Turn the dough onto your work surface and divide into 6 to 8 equal pieces. Shape each piece into a round and let rest covered with oiled plastic wrap for about 10 minutes. Shape each round again and place the buns about 5 centimeters apart on a baking sheet lined with parchment paper, ensuring currants are embedded and not protruding. Cover with oiled plastic wrap and let rise at room temperature for approximately 60 minutes until doubled in volume.
- 7
Preheat the oven to 200 degrees. Bake for approximately 15 minutes until golden brown and cooked through. Brush immediately after baking with melted plant-based butter and cool on a wire rack set over glasses to allow air circulation underneath.
Tips
Soak currants in boiled water for the full 15 minutes and pat completely dry before incorporating. This plumps them with flavor and moisture, preventing them from drawing liquid from the dough during the final rise.
Do not add flour if the dough feels sticky during kneading. The gluten develops as you work it, and excess flour creates dense, dry buns. Trust the process and knead longer if needed.
Embed currants deliberately through strategic folding rather than stirring them in. This prevents them from sinking to the bottom and burning where heat is most intense, keeping them protected within the crumb.
Good to Know
Room temperature in an airtight container for up to 3 days. Freeze unbaked shaped buns for up to 3 months; thaw at room temperature and proceed with the second rise.
Shape the buns, cover with oiled plastic wrap, and refrigerate overnight. Let come to room temperature and rise for approximately 90 minutes before baking. Alternatively, prepare the dough through the first rise the day before, then divide, shape, and refrigerate the formed buns.
Serve warm from the oven or split and toasted on the following day. Accompany with vegan butter, jam, or dairy-free cream spread. Ideal for afternoon tea, breakfast, or as a sweet bread course.
Common Mistakes
Do not add flour if the dough feels tacky; knead longer to develop gluten and smooth texture naturally.
Do not overheat the milk mixture when dissolving sugar and yeast; excessive heat kills the yeast and impacts rise.
Do not leave currants protruding from the dough surface; embed them to prevent burning during baking.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make the dough without an egg replacer?
Yes. The egg replacer is optional and provides minor binding support. Omit it entirely and proceed with the standard ingredients. The dough will rise and bake successfully; the structure depends primarily on gluten development and yeast fermentation.
What if my dough is too sticky to handle after the first rise?
Oil your hands and the work surface generously rather than adding flour. The dough will become less sticky as you handle it and as gluten relaxes. If it remains very wet, chill it for 15-20 minutes before shaping.
How long do baked krentenbollen keep, and can they be frozen?
Baked buns stay fresh for 3 days in an airtight container at room temperature. Freeze for up to 3 months wrapped individually in plastic wrap. Thaw at room temperature or toast from frozen. Unbaked shaped buns freeze for 3 months; thaw and complete the second rise before baking.