So nice to hear from you. Thank you for your kind words on our site.
The krentenbollen are a real favorite with our family. I hope they work out for you too with this recipe. Of course you have different ingredients, especially the flour and how much moisture it needs to get a good dough. But I would love to hear how they turn out! I call my krentenbollen raisin buns because I do not actually use ‘krenten’ in them but the more juicy raisins.
Fun to hear that you eat the pindakaas and the chocolade pasta! No hagelslag (another ‘Dutch’ treat)? I would be curious to hear what you think of Holland now. Things change so quickly and it’s rather busy everywhere. People I know who moved years ago and visit cannot get used to it anymore. In the US you usually have a lot more space.
But we still have enough room for baking and for our little stone oven. Although it is our dream to one day have a wood fired one, maybe in a large garden, to make bread and pizza!

Have fun with the baking!

Marieke

What a great website you have! I found your website from The Fresh Loaf and your postings. When I saw the spelling of your name I thought you were Dutch. What fun to find someone from Holland. My husband was born and raised in Baarn and immigrated to the U.S. in 1981. We met in California and lived in Holland for 3 years, 1990 to 1993, in Soest then Amersfoort. As an American it was a great experience for me. I loved the Dutch breads and visited the bread museum in Hattem.

We started making no-knead bread a couple of years ago, much better than the grocery store breads and much cheaper than the artisan bakeries. After starting Jan took over and makes our bread every week and slices and freezes. He makes a very nice no-knead bread with cranraisins, nuts and cinnamon, just had a piece for breakfast with peanut butter and Dutch chocolate paste that we buy from a baker that comes every 6 weeks.

We just printed out the Krentenbollen recipe and Jan is started to make them. I remember the raisins in Holland were different, had some sand and were tougher. The raisins we get are pre-washed so we will skip that but are soaking just to make them softer, they are already pretty soft but Krentenbollen needs soft raising.

Thank you for such a great site!

Donna Kohler

My site is about ‘Easy Recipes’
http://easy-picnic-recipe.blogspot.com/

Thanks in Advance!!