Krentenbrood is a sweet, nutty bread popular in Northern Europe during the winter months, often served during the holidays. Recipes typically include currants or raisins, nuts, and sometimes dried apricots, cherries, or cranberries. The dough rises twice before baking until golden brown.
Krentenbrood, when translated from Dutch, literally means currant bread. This intensely sweet, thick bread contains eggs, butter, flour and lots of nuts, making it a popular dessert or snack for the winter months. Many Dutch families serve krentenbrood during the winter holidays, giving each other the same way many North Americans give fruitcake. Those who are tired of traditional Christmas fruitcakes might try this delicious Northern European bread.
Most krentenbrood recipes call for currants or raisins only, but some include a variety of dried fruits, nuts, and flavorings. Dried apricots are a common variation, as are dried cherries and cranberries. Dates and figs may be included in modern recipes, but older recipes generally don’t list these fruits because they are primarily subtropical. Dutch bakers in centuries past probably wouldn’t have had access to them, so those wanting to make traditional krentenbrood should stick to the fruits that can thrive in Northern Europe.
Other variations include the use of walnuts, almonds and hazelnuts. These ingredients add extra texture and richness to the bread, often making it dense enough to eat as a light meal. Candied lemon and orange peel may also be listed in some recipes, along with fresh citrus zest or citrus juice. Citrus may or may not be seen as a traditional ingredient because early krentenbrood bakers may not have had citrus, but these fruits ripen during the subtropical winter months. When the trade went global, Dutch bakers may have been able to save some of these fruits for holiday baking.
A krentenbrood recipe generally starts with about 5 parts flour, 2 parts milk, and 3 parts currants or raisins. Some bakers like to use both currants and raisins, adding about 2 parts currants to 1 part raisins. Those using candied peels, nuts and other dried fruits can add them to the taste. The more additions the dough contains, the thicker it will be, but cooking times should not be affected. Next comes 1 egg and about 3/16 part each of melted butter and sugar. Many bakers use superfine sugar, but regular sugar works well too.
The baker should typically add a packet of yeast to about 0.25 part warm water and let it sit for about 10 minutes before adding it to the krentenbrood batter. When the dough is mixed, it should rise for about 20 minutes before the baker taps it and then allows it to rise again. At this point, the krentenbrood can be cooked until golden brown and a toothpick stuck in the center comes out clean.
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