Make your own dough if you want to choose the filling, type of flour and finish, and have time to knead it and leave it to prove twice. A baking mix means measuring out fewer basic ingredients, but you’ll still need to prepare and bake the buns. Ready-made currant buns can be served straight away, but you’ll need to rely on the current label for ingredient, allergen and storage information.
You want to decide how many currants and raisins to use, which flour goes into the dough and how to finish the buns. You’ll need to set aside time to knead the dough and leave it to prove twice, as in the Albert Heijn Allerhande recipes.
You want to add your own filling and bake fresh buns, but don’t want to weigh out every basic ingredient separately. Check which ingredients you’ll still need to add to a mix and how long it takes to prepare.
You’re looking for currant buns for brunch or to take with you, without having to bake them first. The size, ingredients, allergens and storage instructions on the chosen pack will help you decide which option is right for you.
First, decide whether you want to make the dough yourself, use a mix or serve ready-made currant buns. If you’re considering currant buns for home, control over the recipe, less measuring and the convenience of serving them straight away each give you a different reason to choose.
| What to consider | What to check before buying | Who is this important to? |
|---|---|---|
| Your own filling and finish | Choose a recipe where you decide the ingredients, and set aside time for kneading and the two proving periods. | If I bake them myself, I want to choose the ratio of currants to raisins and the finish, even if it takes longer to prepare. For around 42% of these consumers, control over the recipe would be the priority. |
| Less measuring, but still baking | Check which filling you need to add to the mix and how long the instructions say to prove and bake the dough. | I want to bake my own shaped buns without weighing out all the basic ingredients separately, but I’m happy to make time for the dough. Less measuring would be the main priority for around 33% of these consumers. |
| Serving and storing them straight away | Check the current label for ingredients, allergens and nutritional information, and follow the storage instructions on the pack. | For brunch, I want to be able to serve currant buns straight away or save some for later, without having to plan a baking session. Convenience would be the most important factor for around 25% of these consumers. |
Baker’s salt is iodised salt for bakery products, but it isn’t used in every type of bread. So the name ‘currant bun’ doesn’t tell you which salt has been used.
If you want to know what’s in your homemade buns, check the ingredients in your recipe. For packaged buns, check the label or ask the baker.
The amount of fruit, the size of the bun and whether it contains butter don’t tell you how much fibre it contains. Jumbo lists 2.8 g of fibre per 100 g for the raisin and currant buns it has reviewed; this figure doesn’t apply to other products.
For packaged buns, compare the fibre per 100 g shown on the current label. If you choose a recipe for its type of flour, check which flour it actually calls for.
A mix can save you weighing out basic ingredients, but it won’t do away with all the other work. The instructions for Jumbo’s In2bake All-in Krentenbollenmix call for water, salt and 300 g of filling of your choice, among other ingredients.
Before buying, check what you’ll need to add yourself and set aside time for kneading, proving and baking.
You’ll need to buy the filling and any additional ingredients separately.
Albert Heijn says that the ingredient and allergen information for packaged products can change. This means a product page you looked at earlier may not match the pack you buy.
Always check the current label on the exact pack you’re buying before making a decision based on an allergy.
Albert Heijn Allerhande offers recipes for baking classic or wholemeal currant buns at home, as well as packaged AH currant buns.
Jumbo provides product information for its packaged raisin and currant buns, as well as instructions for preparing a currant bun mix.
PLUS describes packaged currant buns in different sizes, as well as an option with its own storage instructions.
Lidl describes its giant raisin and currant buns made with butter as a ready-to-eat option.
ALDI describes products including packaged raisin and currant buns and mini butter and raisin buns. These product names refer to different types of bun.
No. According to the Voedingscentrum, baker’s salt isn’t essential when baking bread. Baker’s salt is iodised salt for bakery products; if you want to know which salt you’re using, check the ingredients in your recipe.
Follow the kneading and proving steps in your chosen recipe rather than focusing only on the baking time. The classic Albert Heijn Allerhande recipe calls for kneading for 8–10 minutes and proving the dough twice before baking the buns; these timings apply to that recipe.
No, don’t rely on the product name. The PLUS and Jumbo currant buns described contain wheat and milk or milk derivatives. Also check the current label on the pack you buy for possible traces.
You can freeze products whose packaging says this is suitable. PLUS says to freeze its ‘lekker lang lekker’ variety on the day of purchase and use it within one month. For other currant buns, follow the instructions on their own packaging.
