Hello Martha,
It is important to proof these buns to the ‘limit’ and under the right conditions. So make sure the temperature of your dough and the surroundings is at least 24 Celsius and check during the latter stages if the dough needs more proofing time. We would not recommend using another raising agent with the yeast. We can recommend using a bit of vitamine C to help with the fluffiness. Due to the properties of vitamin C, it can be used as a dough (gluten) strengthener during fermentation, helping to improve the structure of the dough.
Add a pinch (around 0.3 grams) of ground vitamine C to the dough.
Also see our sandwich loaf recipe for more info:
www.weekendbakery.com/posts…wich-loaf/

Good luck with the buns and enjoy the baking 🙂

Google can help you. Or, you can purchase measuring devices that have imperial and/or metric measurements.

I do like the added color from the egg yolk, but the yolk’s lecithin is primarily an emulsifier, i.e., it “smooths out” the fat molecules from the butter and allows them to interact with the water-based component such as milk. I do not think it’s a preservative.

Hello Royce,
How wonderful we could play a small part in reliving these lovely krentenbollen memories with our recipe. Thank you for sharing it with us and we hope there will be many more happy baking moments and buns of course for you to share with your husband and family.

Greetings from Holland / Groetjes
Ed & Marieke

My husband is from The Hague and misses krentebollen. I searched the internet and found your recipe and descriptions appealing so I gave it a try. They turned out amazing. My husband said the taste was very close to what he remembers. He has lived in the U.S. for 30 years, but has traveled back to the Netherlands a lot, but of course, not now. Hartelijk bedankt! Royce and Edwin Houthuijzen

Hello Liesje,
We can recommend this site as the go to place for high altitude baking:
www.wheatmontana.com/conte…-mountains
Most important are increased liquid and decreased yeast and baking time. We hope you will be able to improve your baking with this.
We cannot help you with our experience living in a country with a big part below sea level and no real mountains.

Greetings / Groetjes from the low countries,
Ed & Marieke

Hello Monica,
Yes, that is excellent, it should work really well with oat milk too. If you do not like the result you can also use water or almond milk would be good to try too maybe.
Another suggestion we have is to make buns with this recipe:
www.weekendbakery.com/posts…-favorite/
It works really well for buns, it has no milk, butter or refined sugar (only date syrup) and if you want you can also substitute the egg or leave it out and use some more water.

Hope you will enjoy baking the buns and make them your own with a few little tweaks.

Hi Tony,
Egg yolk is added for the texture of the crumb and also a bit of color. The yolk also contains lecithin which can also act as a preservative. It is no problem for the recipe if you want to use the whole egg. Just be aware egg white is 90% water so you need to use less milk if you add the whole egg. Whatever you do, aim for the dough to be slightly sticky, and not too dry, this will help with shaping and will also give a better end result.
You can also use this recipe as a base for your Easter buns:
www.weekendbakery.com/posts…en-bollen/

Hope it will be great. Enjoy with the family!
Ed& Marieke

So wonderful to read your comment Sandra. Yes, the convincing is in the tasting, very funny. The combination with cheese is so good, the salt and the sweet. And yes, the temperature plays a key roll in the amount of proofing time. We are quite certain that at the moment it will be very much warmer on your side of the globe.
If you want to try a slightly more festive version you can take a look at this recipe: www.weekendbakery.com/posts…en-bollen/
And for nostalgic reasons maybe, you could try a Dutch apple pie:
www.weekendbakery.com/posts…apple-pie/
And we can really recommend our latest recipe ‘ ouwe jongens krentenbrood’ which is such a success with everyone:
www.weekendbakery.com/posts…-favorite/
Hope you can give it a try!

Wishing you all the best and enjoy your baking and sharing,
Marieke & Ed
Weekend Bakers

Hello Maureen,
You should add the raisins after a good kneading process and make sure the dough gets well developed. We do not understand the proofing time before shaping part, because there is only a short resting period and the real proof only starts after shaping with this recipe. We would suggest looking at your yeast first and make sure it is still ‘fresh’ and not close to or past the sell buy date for example.