Country: Netherlands Servings: Serves 8

Ingredients

• all-purpose flour – 500 g / 4 cups
• warm milk – 240 ml / 1 cup
• active dry yeast – 7 g / 1 packet
• sugar – 50 g / 1/4 cup
• unsalted butter, melted – 60 g / 1/4 cup
• salt – 1 tsp
• egg – 1 large
• currants – 200 g / 1 cup
• lemon zest – 1 tsp

Instructions

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Create a well in the center and add the yeast mixture, melted butter, and egg.
4. Mix until a dough begins to form, then knead for about 10 minutes until smooth and elastic.
5. Fold in the currants and lemon zest until evenly distributed.
6. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round bun.
8. Place the buns on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for another 30 minutes.
9. Preheat the oven to 190°C (375°F).
10. Bake the buns for 20-25 minutes until golden brown.
11. Cool on a wire rack before serving.

Substitutions

• currants -> raisins or sultanas
• all-purpose flour -> whole wheat flour

Enhancements in the Next Evolution

• Use a combination of currants and golden raisins for varied flavor.
• Add a pinch of cinnamon or nutmeg for extra warmth.
• Brush the tops with egg wash for enhanced browning.