Some recipes don't need reinventing. They just need to be passed on.

Krentenbollen date back to 17th century Holland, when Dutch traders sailed the world's oceans bringing back exotic goods: including currants from the Mediterranean.

 

Bakers, always looking for ways to enrich everyday bread, began folding these sweet dried fruits into their doughs. What started as a touch of luxury became a staple,found in bakeries and households across the Netherlands ever since. 

Soft, fluffy, golden, and egg-washed, these rolls are quintessentially Dutch. Delicious with just a smear of butter, or with a nice sharp cheese ...they work for breakfast, a school lunch, or a Sunday morning treat. Simple, honest, and deeply satisfying.

Built on an enriched dough foundation (eggs, butter, milk), these rolls are approachable for beginners and deeply satisfying to make. Once you master this dough, a whole world of enriched breads opens up.

 

The Experience

Join Babette in her dedicated bread studio for a Saturday morning devoted to this classic bake. You'll learn to make enriched dough from scratch, soak and incorporate raisins for maximum flavour, shape your rolls, and bake them to a soft, pillowy finish.

Tea and coffee flow throughout the session as your rolls fill the studio with that warm, unmistakable aroma of enriched dough and sweet raisins fresh from the oven.

Then comes the best part: we'll enjoy some freshly baked krentenbollen straight from the oven, served with real butter, local honey, preserves, and a selection of local cheeses. Simple, honest, and exactly as it should be.

You'll leave with a dozen krentenbollen to take home - best enjoyed the way they were meant to be: with good cheese, real butter, and a strong cup of coffee. Start your day properly.

What You'll Learn

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• The fundamentals of enriched dough:eggs, butter, milk, and patience

• How to soak raisins for maximum flavour and texture

• Shaping techniques for soft, consistent rolls

• Achieving that classic golden, glossy finish with egg wash

• A timeless recipe you'll return to again and again

 

This is approachable, heartfelt baking - a recipe with centuries of tradition behind it and a dozen warm rolls to show for it.

 

Skill level: Beginner
Duration: 4.5 hours
Date: Saturday, May 30th, 2026 | 10:00 AM - 2:30 PM
What to bring: Apron, container for your rolls, notepad and pen
Price: $85

 

Includes: Tea, coffee, all ingredients, real butter, local honey, preserves, local cheeses, one dozen freshly baked krentenbollen