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150 ml milk
60g butter
1 organic egg
275g white bread flour
7g fast action dried yeast
a pinch of salt
100g dried raisins
Serve with:
butter, maple syrup, or brown sugar
Pentecost falls on May 24 and 25 this year, so today we are baking traditional Dutch Pinksterbolletjes. These are small, crispy rolls with raisins, and they are—also traditionally—eaten with butter and syrup. That doesn't mean you can't have jam instead. We certainly allow you to swap, eat what you like is our motto!
A little tip in advance: next time, we won't grease the baking sheet, but a muffin tin instead. That way, the rolls stay nicely thick and round and won't spread out.
How to bake Pinksterbolletjes (Pentecost Rolls)
Melt the butter in the milk.
Sift the flour with the salt.
Make a well in the center.
Stir the butter into the milk.
Stit the yeast into the milk mixture and set aside.
Add the egg yolk to the milk mixture, set egg white aside.
Beat the yolk into the milk mixture until well combined.
Firstly pour the yeast mixture into the well and stir it
Then pour in the milk mixture and fold it in.
Grease a clean bowl with a little vegetable oil.
Knead the dough by hand and place it in the bowl.
Cover the bowl and allow the dough to rise for 1 hour.
Place the bowl in a warm, draft-free spot so the dough will rise well
Press the dough flat and spread the raisins on top.
Roll it into a cylinder and divide it in 10 even pieces.
Weigh the dough pieces and roll them into balls.
Place them on a greased, flour dusted baking tray.
Cover the rolls with a clean tea towel and place a small bowl with hot water on the bottom of the oven
Allow the oven to become luke-warm then turn it off
Let the rolls rise again for 30 minutes.
Spread the egg white over the rolls.
Heat the oven to 225°C and put in the rolls.
Lower the oven temperature immediately to 200°C / Fan 180°C
Bake the rolls for 25 minutes or until golden and crispy.
Serve the Pentecoast rolls warm, with butter and syrup on the side.
Wishing you wonderful Pentecost Days!