spoon and pinch currant bun mix

Currant bread

Dutch currant bread, is a sweet bread, full of raisins, and extremely popular in The Netherlands. Eat it cold, buttered, toasted..... S&P currant bun mix is a yellow coloured powder, to add to white bread recipes, which will give you this exquisite flavour also ideal for making hot cross buns, sticky bun rounds and more!
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Servings 1 loaf


  • 200 ml water
  • 340 g strong white bread flour
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 20 g butter
  • 2.5 tsp S&P even-rise dried yeast
  • 15 g S&P flour booster
  • 50 g S&P currant bun mix
  • 150 g raisins or currants
  • optional for glaze:
  • 25 g butter melted


  • Pour the water into the bread machine pan. Add fresh yeast and sugar. Sprinkle in the flour, covering the water. Add the salt, butter, flour booster and currant bun mix.
  • Set the bread machine to the basic/normal setting. Add raisins when machine beeps. Remove bread at the end of the baking cycle and turn out onto a wire rack to cool.
  • OR: Set the bread machine to the dough setting and press start. Add the raisins when the machine beeps. If your machine doesn’t have this facility, add them 5 minutes before the end of the kneading period. When the cycle has finished, remove dough, place on a lightly floured surface and shape into a loaf or rolls and place into/onto baking tin.
  • Leave in a warm place to rise for an hour or until almost doubled in size (this bread rises slower than normal bread). Preheat oven to 160˚C and bake for 25 minutes, or 20 minutes for rolls.
    Option: brush the melted butter over the loaf/rolls as soon as they come out of the oven, for a shiny glaze.
    Turn onto wire rack to cool. Serve sliced with butter.


Suitable to freeze for up to 3 months
Defrost 2-3 hours
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