For a sweet baked dish, choose a larger currant and raisin bun or a loaf of currant bread with an unsliced section if you want to cut your own thick slices. PLUS offers a giant bun, while ALDI describes its Drentse bol as a partially sliced loaf of currant bread. However, neither shape guarantees the slice thickness or firmness your recipe calls for. Check how much you can slice yourself, and always read the current packaging for ingredients and allergens.
For a sweet baked dish, you’ll want to cut slices to suit your pan or oven dish. A PLUS recipe uses currant buns cut into 4 cm slices. That’s an example of how to prepare them, not a standard size or a guarantee for every bun. Check how much of the product you choose you can slice yourself.
If fibre, salt and type of bread matter to you, compare the nutritional values per 100 g on the current packaging. The white currant buns described by Albert Heijn and Jumbo contain 2.9 g and 2.8 g of fibre per 100 g respectively. These figures don’t tell you how firm the buns will be once sliced.
If your recipe includes additional ingredients, check both the bun and the other ingredients. The products described by Albert Heijn, Jumbo and PLUS list wheat or cereals containing gluten, as well as milk. Also check the packaging of the product you buy for information about the possible presence of other allergens.
First decide whether you want to cut your own thick slices or would rather use individual buns. Then check the packaging for the product details that matter for your recipe.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Cutting your own thick slices | Check the size of the bun or the unsliced section of the loaf. Cut a test slice at home first. | I want to choose how thick to cut the slices for my baked dish. For around 42% of consumers, having control over the slice is the top priority. |
| Individual portions | Compare the number of buns in each pack and the storage instructions. | For a small recipe, I’d rather use a few individual buns than a whole loaf of currant bread. This convenience matters most to around 25% of consumers. |
| Nutritional value and type of bread | Compare fibre and salt per 100 g, and check whether the type of bread suits your recipe. | I want to compare the nutritional value of my chosen bun with other types of bread. Around 17% of consumers give this comparison the highest priority. |
| Allergens and salt information | Read the current allergen information and check whether baker’s salt or iodised salt is listed among the ingredients. | Before I start baking, I need to know which allergens and type of salt are listed on the label. This check comes first for around 16% of consumers. |
The word ‘giant’ doesn’t specify a standard diameter, slice thickness or firmness. With a partially sliced loaf of currant bread, too, how much you can slice yourself depends on the unsliced section.
Check the product before buying several packs for the same recipe, and cut one test slice at home first.
Baker’s salt is iodised salt, but according to the Netherlands Nutrition Centre, bakers aren’t required to use it. So the type of bread alone won’t tell you which type of salt has been added.
Check the ingredients list for baker’s salt or iodised salt. If you need this information for an unwrapped product, ask for the ingredients.
A description of one variant may not match the packaging you’re buying now. This is especially important when comparing ingredients, nutritional values or allergens.
When you buy, check the name of the variant and read the information on the packaging again.
The currant buns described may contain several allergens. A sweet baked dish may also include allergens from other ingredients in the recipe.
Read the allergen information for both the bun and every additional ingredient you use.
The product types listed below can help you choose between individual buns and currant bread that you can slice yourself. For your recipe, always check the exact variant and the current packaging.
Albert Heijn describes soft white raisin and currant buns in a pack of six.
Jumbo describes white raisin and currant buns sold in packs of six—a handy option if you prefer individual buns.
PLUS sells Korenlanders Reuze currant and raisin buns, a larger bun worth considering if you want to slice it yourself.
ALDI describes the Drentse bol as a 700 g loaf of currant bread that is partially sliced.
Lidl lists currant buns in its bread range.
Don’t assume a standard slice thickness from the name ‘currant bun’ or ‘giant’. If you need thick slices, look for a larger bun or a loaf of currant bread with an unsliced section, and check what you can cut yourself. The 4 cm slices in a PLUS recipe are an example of how to prepare them, not a standard size for every product.
It depends on the product. For the raisin and currant buns described, Albert Heijn says you can freeze them at home on the day you buy them, use them within one month and defrost them before use. For another variant, follow the instructions on its packaging.
No, don’t assume that. Baker’s salt is iodised salt, but according to the Netherlands Nutrition Centre, bakers don’t have to use it. Check the ingredients list on the currant buns you choose to see whether baker’s salt or iodised salt is listed.
Check the full allergen information for both the bun you choose and any additional recipe ingredients. The products described by Albert Heijn, Jumbo and PLUS list wheat or cereals containing gluten, as well as milk. Their information about other allergens that are present or may be present varies by product. Always read the current label for the exact variant.
