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1
Soak the Currants
15 Mins
Warm water, about 40°C (105°F)
Put the currants in a bowl, cover with warm water, and leave for 15 minutes. Drain well and pat dry with a clean tea towel.
Squeeze the currants gently — they should be plump, not dripping wet, or the dough will turn sticky.
Done when: Plump currants that bounce back when pressed, no water pooling in the bowl.
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2
Mix and Knead the Dough
20 Mins
Room temperature, ~22°C (72°F)
Put the flour, sugar, yeast and cinnamon in a large bowl. Add the lukewarm milk, water and beaten egg, and mix to a shaggy dough. Knead for 8 minutes, then work in the softened butter a little at a time and knead for 8–10 more minutes until smooth and elastic. Add the salt with the butter.
If the dough sticks, knead on — do not add extra flour, or the loaf will be dry.
Done when: Smooth, satiny dough that stretches thin without tearing.
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3
Fold in the Fruit
5 Mins
Room temperature, ~22°C (72°F)
Flatten the dough, scatter the currants and mixed peel over it, fold the dough over the fruit, and knead gently for 2–3 minutes until the fruit is evenly spread.
Knead gently now — hard kneading tears the currants and stains the crumb purple.
Done when: Fruit dotted evenly through the dough, no bare patches.
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4
First Rise
60 Mins
Warm spot, about 27°C (80°F)
Shape the dough into a ball, place it seam-down in a lightly oiled bowl, cover, and leave in a warm spot until doubled in size, about 1 hour.
A cool kitchen slows the rise — set the bowl in an oven with just the light on.
Done when: Dough doubled; a fingertip dent stays put instead of springing back.
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5
Shape the Loaf
10 Mins
Room temperature, ~22°C (72°F)
Turn the dough out, press out the air, and shape it into a tight oval loaf. Place it seam-down in a greased 900 g (2 lb) loaf tin.
Tuck the ends under so the loaf bakes with a neat, rounded top.
Done when: A smooth oval loaf filling the tin, seam hidden underneath.
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6
Second Rise
50 Mins
Warm spot, about 27°C (80°F)
Cover the tin loosely and leave in a warm spot until the dough rises about 2 cm above the rim, about 50 minutes. Meanwhile heat the oven to 180°C (350°F).
Do not rush this rise — an under-risen loaf bakes dense and squat.
Done when: Dough crowned about 2 cm above the rim, soft and puffy.
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7
Bake the Loaf
40 Mins
180°C (350°F)
Brush the top lightly with milk, then bake for 35–40 minutes until deep golden and the inside reaches 93°C (200°F). If the top darkens too fast, tent it loosely with foil. Cool in the tin for 10 minutes, then turn out onto a rack.
Cool the loaf completely before slicing, or the soft crumb will squash under the knife.
Done when: Deep golden crust; a skewer comes out clean and the loaf sounds hollow when tapped.
auto_awesome Finishing Touches & Plating
Let this krentenbrood recipe cool completely, then slice it thick — the currants stay put and the crumb stays soft for days.
Netherlands
45m
