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“Posted for ZWT6. Adapted from *NOTE* The amount of salt used was not listed, so if you try this, please let me know what amount you used :) Prep time includes rising time. These buns a Dutch tradition the Saturday before Pentecost (from (Luilak these days is a very localized custom - Amsterdam and surroundings - on the Saturday morning before Pentecost. Children and teens rise very early to play pranks on those considered to be ‘lazybones,’ by ringing their doorbell and then run away. Before ringing the bell they tie the doorknob to another fixed object, and make all kinds of noises to awake people. In earlier times they would chant and parade noisily through the streets, bang on pots and pans, use rattles and sticks. The person in the family who slept in the longest that Saturday morning, by tradition was expected to treat with these buns).”
10 buns

Ingredients Nutrition


  1. Preheat oven to 440°F.
  2. Dissolve the yeast in the lukewarm milk.
  3. Pour the flour and salt into a bowl, make an indent in the top and pour in the milk/yeast mixture.
  4. Add melted butter (cooled down but still liquid).
  5. From the center, mix the butter in the flour, till the dough is nice and smooth.
  6. Set aside for 15 minutes to let it rise.
  7. Mix the currants, raisins, and cinnamon in with the dough, and make the dough into ten balls.
  8. Put the balls on a greased cookie sheet, press them down a bit and with a pair of scissors cut make four equally-spaced cuts along one side. Allow the buns to rise for another 15 minutes.
  9. Brush lightly beaten egg on the tops and bake the buns in a preheated oven at 440ºF for about 15 minutes until they are golden brown and done. Serve warm with molasses.

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