Dutch Currant Buns

4.6 from 8 reviews

These sweet buns are perfect as a snack, but also delicious for breakfast or lunch, and luxurious enough for a weekend brunch!


  • 250 ml milk
  • 500 g flour (strong white flour works best)
  • 75 g sugar
  • 1 tsp salt
  • 7g sachet yeast
  • 50 g butter, soft but not molten
  • 1 egg
  • 75 g raisins
  • 50 g currants
  • 1/4 tsp ground cinnamon
  • Optional: zest of 1 lemon, 1 orange or a mixture of both


  1. Warm the milk to hand temperature.
  2. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
  3. Tip the dough out of the bowl onto a surface, kneed for about 5 minutes.
  4. Add the sultanas, currants, cinnamon and zest (when you use it), then kneed for another 5 minutes.
  5. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
  6. Divide the dough into 12 even pieces, and roll each piece into a smooth ball. Use your hand as a cage, pressing down the dough a little. In this way, the raisins and currants on the surface of the dough get covered by a thin layer of dough, which prevents burning.
  7. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
  8. Heat the oven to 220C.
  9. Bake for 20-25 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.
  10. Leave to cool slightly before trying one. Serve warm or at room temp.


Serve plain, with butter (and sugar), or with Dutch cheese.

Prep and cooking time is without the 2x 1 hour proofing time.

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