Dutch~ Krentenbollen ~ Dutch Raisin Rolls

Krentenbollen
3.5 cups flour (or 500 gram)
1 tsp salt
3 tsp dry instant yeast
1 cup milk, luke warm
1 egg
1/4 cup sugar
3 tablespoons soft butter
1/2 tsp grated orange peel
1/2 tsp grated lemon peel
2 cups of dark raisins
1 cup of currants*
3/4 cup of chopped dried apple

1 medium egg, whisked (to glaze)

Mix the egg with the milk, yeast and 300 g flour. Add sugar, butter, grated zests and the rest of the flour, stir until all flour is moist. Cover and let stand for 30 minutes.

Knead the mixture to a supple dough (in machine or by hand). If you knead by hand you can knead in the filling immediately. If you knead with the machine, first make a supple dough, then work in the filling by hand, so the raisins/currants won't break up.

Place the dough in a greased bowl, cover and let stand in a warm spot for 45 minutes.

Divide the dough in 12-18 equal pieces, shape into rolls and flatten them a bit. Place on a baking sheet covered with baking parchment, cover with greased plastic and let rise again for 1 - 1,5 hours.

In the meantime preheat the oven to 400°F.

Brush the rolls with the beaten egg and bake them for about 15 minutes (depending on the amount/size you made them) until light golden and done. Let them cool on a wire rack.