Bake your own currant buns with wholemeal wheat flour if you want to choose the type of flour and have time to let the dough rise. If you’d rather buy them ready-made, check that the packaging actually says ‘wholemeal’. Only use baked currant buns in a cake if the recipe calls for them: they won’t replace flour or cake batter.
You want to make your own currant bun dough and choose the type of flour you use. Albert Heijn Allerhande has a recipe using wholemeal wheat flour; remember to allow time for kneading, proving and baking the dough.
You’re looking for ready-made currant buns, but don’t want to judge the type of flour by their colour. According to the Voedingscentrum, the label ‘wholemeal’ on bread means it is made with wholemeal flour.
If wheat, gluten or other allergens matter to your household, check the ingredients and allergen information for the specific variety. A general product name such as ‘currant bun’ doesn’t tell you what that particular variety contains.
First, check what the cake recipe calls for: baked currant buns as an ingredient, or dough that you need to make yourself. Then decide whether the wholemeal base, the preparation or the ingredients matter most to you.
| Point to consider | What should you check? | Who is this most important for? |
|---|---|---|
| Wholemeal flour and fibre | For ready-made bread, look for ‘wholemeal’ on the packaging. Compare the fibre content per 100 g of suitable products. | If I choose currant buns to control the type of flour, I don’t want to judge by their colour. For around 42% of consumers, a clearly stated wholemeal option would be the main concern. |
| Preparation and lightness | Check whether the recipe calls for baked buns or ingredients for dough. If you’re baking them yourself, look at the proving and baking steps. | When I bake the buns myself, I want to be able to set aside time for the dough and know what texture to expect. For around 33% of consumers, the preparation method would come first. |
| Ingredients and allergens | Read the ingredients list and allergen information for the variety you’ve chosen. Check the type of salt if the use of baker’s salt is relevant to your choice. | If certain ingredients need particular attention in my household, I want to be able to assess the specific currant bun. For around 25% of consumers, checking this would be the top priority. |
According to the Voedingscentrum, the colour of bread doesn’t tell you what type of flour was used. ‘Multigrain’ also isn’t the same as an explicit ‘wholemeal’ label.
Look for ‘wholemeal’ on the packaging to check the type of bread; then compare the fibre content in the nutritional information.
Jumbo describes its standard raisin and currant buns as white wheat buns. So the filling doesn’t tell you what type of flour was used for the bread.
Check the type of bread for the specific variety, even when the product name highlights currants or raisins.
A currant bun is already-baked bread. Recipes for homemade currant buns start with dough that still needs to rise, not cake batter.
Read the ingredients and method for your cake recipe before you buy. Choose ready-made buns only if the recipe lists baked currant buns or bread as an ingredient.
Ingredients vary by variety. According to Overheid.nl, baker’s salt is iodised salt, but the name ‘currant bun’ doesn’t tell you what type of salt was used in a particular product.
Read the latest ingredients and allergen information. If you’re buying unpackaged bread, ask the baker what type of salt was used if it matters to your choice.
Allerhande has a recipe for anyone who wants to bake currant buns using wholemeal wheat flour.
Jumbo offers an example that shows why you should check the type of bread for each variety of currant bun.
Check whether the packaging says ‘wholemeal’. According to the Voedingscentrum, this label means that bread is made with wholemeal flour; a brown or dark colour doesn’t guarantee it.
Yes, if the cake recipe specifically calls for baked currant buns or bread as an ingredient. A ready-made bun won’t replace flour or cake batter; follow the ingredients and method in your chosen recipe.
You can’t tell from the product name. According to Overheid.nl, baker’s salt is iodised salt. For packaged currant buns, check the ingredients list for the type of salt used, or ask the baker.
No, don’t assume that wheat currant buns are gluten-free. Check the ingredients and allergen information for the specific variety; Jumbo lists wheat and gluten in its standard raisin and currant buns.
