Choose ready-made currant buns if you want something to eat straight away alongside the ingredients for your Dutch doughnuts; bake them yourself if you want to choose the filling and flour, and have time for soaking, proving and baking. If you only need dried fruit for your doughnuts, loose currants or raisins are different from a pack of currant buns. Check the ingredients, allergens and storage instructions on packaged buns, and don’t assume which salt has been used based on the product name alone.
You want to pick up currant buns with your ingredients for Dutch doughnuts, without making another dough. Check how many buns are in the pack and follow the storage or freezing instructions for the product you choose.
You want to choose how many currants and raisins to use, which flour to bake with and how many buns to make. Remember to set aside time for soaking the fruit, kneading, proving and baking, too.
You want to know which allergens a bun contains, what the nutritional information says or which salt has been used before you buy. Read the label on the specific product; the name ‘currant bun’ won’t tell you.
First decide whether you want buns that are ready to eat, want to bake them yourself or are mainly looking for filling for your Dutch doughnuts. Then compare the preparation, packaging and ingredients of the currant buns.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Ready to eat | Check the number of buns and the use-by date and storage instructions on the pack. | If I want to pick up something to eat straight away with my ingredients for Dutch doughnuts, I don’t want to wait for extra dough to prove. For an estimated 40% of consumers, convenience is the deciding factor. |
| Choosing the ingredients yourself | Check which ingredients the recipe or mix calls for, and how much time you’ll need for soaking, proving and baking. | When making my own currant buns, I want to choose the ratio of currants, raisins and flour, even if it takes some preparation. An estimated 30% of consumers put this freedom of choice first. |
| Checking the ingredients | Read the allergen and nutritional information on the current label; if you have questions about the salt, check the ingredients list. | When ingredients are a deciding factor for me, I want to be able to check the packaging rather than rely on the product name. An estimated 30% of consumers put these checks ahead of convenience or baking their own. |
According to the Voedingscentrum, bakers don’t necessarily use baker’s salt. So the name ‘currant bun’ won’t tell you which salt has been used.
For packaged buns, check the ingredients list. For unpackaged buns, ask the baker which salt they use.
The Jumbo Rozijnen Krentenbollen described contain, among other things, wheat and milk. You should check the specific product for other buns, too: products in the same category don’t necessarily have the same ingredients.
For pre-packed buns, read the allergen information and check for any mention of possible cross-contamination. According to the Netherlands Food and Consumer Product Safety Authority, allergen information must appear on the label of pre-packed foods.
According to Jumbo, the In2bake All-in Krentenbollenmix also requires water, salt and 300 g of filling. You’ll also need to knead the dough, leave it to prove and bake it.
If you want buns that are ready to eat, choose a ready-made pack. If you choose a mix, check which ingredients and preparation steps are required on the packaging.
Albert Heijn listed the ready-made buns described as no longer in its range; Jumbo no longer listed the In2bake mix in its online range. So a recipe or product description doesn’t mean you can buy the product now.
Check the retailer’s current information before planning your shopping, and read the packaging again when you buy to check the ingredients and storage advice.
Jumbo describes ready-made Rozijnen Krentenbollen in a pack of six.
Albert Heijn Allerhande has a recipe for eight homemade currant buns; Albert Heijn also described ready-made raisin and currant buns.
The 500 g In2bake All-in Krentenbollenmix is for anyone who wants to bake their own buns using a mix as a base.
No, don’t assume they do. According to the Voedingscentrum, bakers don’t necessarily use baker’s salt. Check the ingredients list on packaged buns, or ask which salt has been used for unpackaged buns.
For pre-packed buns, read the allergen information on the current label and look out for any warnings about cross-contamination. The Netherlands Food and Consumer Product Safety Authority states that allergen information must appear on the label of pre-packed foods; for unpackaged buns, ask the seller for product information.
It depends on the product and the instructions on the packaging. Albert Heijn listed freezing as an option for the AH Rozijnen krentenbollen described; follow the storage and freezing instructions for the buns you buy.
With the classic Albert Heijn Allerhande recipe, preparation starts with soaking the currants and raisins for at least 30 minutes. This is followed by two proving periods of about an hour each, then 15–17 minutes of baking at 210 °C. For a different mix or recipe, follow its own instructions.
