Hello Joysha,
That is so nice to read. Great you want to make them for your father. Fresh yeast is not the same as sourdough. Fresh yeast is still a form of commercial yeast that is wetter and has a short ‘shelf life’ but is quicker than the dried instant version. It is used in a ratio of about 3:1 compared with the dried version.
If you want to turn this recipe into a sourdough version you need to change a few things and the outcome will also be different in taste and texture.
We have never made a sourdough version of these buns, so we do not have a ready made recipe for you. If we would make them, we would start by using about 150 grams active starter for this recipe, instead of the yeast. The proofing times will also be much longer of course.
I have found a recipe of somebody who has made a sourdough version, but is in Dutch. Maybe you could translate it and use it too as a reference.
lekkerfermenteren.nl/krent...zuurdesem/
I hope you will figure out a good version that will be liked by your father.

Best of luck and enjoy the baking.

Greetings from Holland / Groetjes uit Nederland

Hallo Gratia,
Ja dat kan zeker, maar wij zouden aanraden de hoeveelheid gist te halveren, (het rijsproces gaat in de koelkast toch nog even door, vooral bij commerciële gist, meer nog dan bij desem)en je wilt natuurlijk het deeg niet laten over-rijzen. Het is een beetje zoeken naar de juiste hoeveelheid gist en de tijden in de koelkast en eventuele tijd nog buiten de koelkast, om alles perfect op elkaar aan te laten sluiten, maar het is ook wel leuk om dat uit te zoeken. Zo kun je inderdaad lekker achter elkaar door bakken in de toch al hete oven.

Succes en veel plezier ermee!

Hello Martha,
It is important to proof these buns to the ‘limit’ and under the right conditions. So make sure the temperature of your dough and the surroundings is at least 24 Celsius and check during the latter stages if the dough needs more proofing time. We would not recommend using another raising agent with the yeast. We can recommend using a bit of vitamine C to help with the fluffiness. Due to the properties of vitamin C, it can be used as a dough (gluten) strengthener during fermentation, helping to improve the structure of the dough.
Add a pinch (around 0.3 grams) of ground vitamine C to the dough.
Also see our sandwich loaf recipe for more info:
www.weekendbakery.com/posts...wich-loaf/

Good luck with the buns and enjoy the baking 🙂

Google can help you. Or, you can purchase measuring devices that have imperial and/or metric measurements.

I do like the added color from the egg yolk, but the yolk’s lecithin is primarily an emulsifier, i.e., it “smooths out” the fat molecules from the butter and allows them to interact with the water-based component such as milk. I do not think it’s a preservative.

Hello Royce,
How wonderful we could play a small part in reliving these lovely krentenbollen memories with our recipe. Thank you for sharing it with us and we hope there will be many more happy baking moments and buns of course for you to share with your husband and family.

Greetings from Holland / Groetjes
Ed & Marieke

My husband is from The Hague and misses krentebollen. I searched the internet and found your recipe and descriptions appealing so I gave it a try. They turned out amazing. My husband said the taste was very close to what he remembers. He has lived in the U.S. for 30 years, but has traveled back to the Netherlands a lot, but of course, not now. Hartelijk bedankt! Royce and Edwin Houthuijzen

Hello Liesje,
We can recommend this site as the go to place for high altitude baking:
www.wheatmontana.com/conte...-mountains
Most important are increased liquid and decreased yeast and baking time. We hope you will be able to improve your baking with this.
We cannot help you with our experience living in a country with a big part below sea level and no real mountains.

Greetings / Groetjes from the low countries,
Ed & Marieke

Hello Monica,
Yes, that is excellent, it should work really well with oat milk too. If you do not like the result you can also use water or almond milk would be good to try too maybe.
Another suggestion we have is to make buns with this recipe:
www.weekendbakery.com/posts...-favorite/
It works really well for buns, it has no milk, butter or refined sugar (only date syrup) and if you want you can also substitute the egg or leave it out and use some more water.

Hope you will enjoy baking the buns and make them your own with a few little tweaks.

Hi Tony,
Egg yolk is added for the texture of the crumb and also a bit of color. The yolk also contains lecithin which can also act as a preservative. It is no problem for the recipe if you want to use the whole egg. Just be aware egg white is 90% water so you need to use less milk if you add the whole egg. Whatever you do, aim for the dough to be slightly sticky, and not too dry, this will help with shaping and will also give a better end result.
You can also use this recipe as a base for your Easter buns:
www.weekendbakery.com/posts...en-bollen/

Hope it will be great. Enjoy with the family!
Ed& Marieke