Currant buns

Gluten-free currant buns

Prep time: 1 hour 20 minutes

Cook time: 15 minutes

Serves: 12

Calories: 145

Currant buns (krentenbollen) are a European sweet bun that contains currants or raisins. These buns are very popular in the Netherlands and are easy to make at home.

In this recipe I used raisins, but as mentioned above you can also use currants or combine both.

They don’t really need anything on them, although I do eat them with butter or Gouda cheese. They are sweet but not too sweet which makes them perfect for breakfast and lunch.

Baking these buns takes some waiting time, but its definitely worth it.

If you’ve made these currant buns, let us know in the comments down below how you liked it!

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Currant buns

  • Prep time: 1 hour 20 minutes
  • Cook time: 15 minutes
  • Total time: 1 hour 35 minutes
  • Serves: 12
  • Calories 145


  • 250 g gluten-free all purpose flour
  • 150 g raisins or currants
  • 150 ml milk, lactose-free
  • 25 g sugar
  • 7 g yeast, dried
  • 25 g butter, or margarine for lactose-free version
  • 1 egg
  • 0,5 lemon zest
  • pinch salt
  • splash milk


  • 1)

    Put the raisins in warm water for 15 minutes.

  • 2)

    Warm the milk to hand temperature. Add the yeast and sugar and stir.

  • 3)

    Add the flour in a bowl and slowly add the milk. Knead the mixture with your hands into a soft and little sticky dough for about 5 minutes.

  • 4)

    Put the dough back into the bowl, cover with a damp towel and leave to rise for 20 minutes on a warm spot.

  • 5)

    Then add the salt, butter, lemon zest and an egg to the dough. Drain and dab the raisins dry and also add them to the dough. Knead with your hands. Gluten-free dough is often very sticky in the beginning. Add some extra flour if necessary. You should be able to form a nice ball of dough after kneading for a while.

  • 6)

    Put the dough back into the bowl and let it rise for another 20 minutes at a warm spot. Keep in mind that gluten-free dough will not rise as much. You won’t see a big difference in volume, but that doesn’t matter.

  • 7)

    Line a baking tray with baking paper and divide the dough into 12 pieces. Roll these pieces into balls and put them on the baking tray.

  • 8)

    Cover the baking tray with a damp towel and put the currant buns on a warm spot for another 20 minutes to rise.

  • 9)

    Preheat the oven to 250 degrees Celsius.

  • 10)

    Brush the top of buns with a little milk.

  • 11)

    Bake for 15-20 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.




  • Maria

    January 14, 2022 at 02:57

    What flour mix did you use?

    1. Gluten-free Kitchen

      January 17, 2022 at 12:58

      Hey Maria,
      Thanks for your comment. I used a gluten-free all purpose flour from Schär called Mix it! Universal.

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