Anyone who loves a delicious currant bread will face a devilish dilemma in West Friesland. Because do you choose the West Frisian krentenmik, or do you go for the Hoorn brother? Both famous West Frisian regional products are very popular and sell like hot cakes. But which one is the tastiest? And what exactly are the differences?
Which typical West Frisian currant bread is tastiest: the ‘firm’ West Frisian currant bread or the slightly lighter Hoornsche broeder? – NH News
What immediately catches the eye is the difference in shape. While the West Frisian krentenmik has the conventional shape of a cake or a loaf, the Hoornsche broeder is round. The currant mik is served in slices, the brother – not to be confused with the other brother/Jan in the bag – in slices, like a cake. But of course it’s really all about the taste.
“The filling especially makes the difference”
“The filling in particular makes the difference,” explains baker Rein Otten. “The West Frisian krentenmik is filled with currants, the Hoorn brother has raisins in addition to currants. A further difference is that the krentenmik is more heavily filled: it is packed with currants. The brother is lighter in that respect.” There are also similarities: both products have a layer of filling of cinnamon sugar mixed with butter.
Sales figures don’t lie
Which currant bread is the tastiest of the two obviously depends on who is asked the question. Perhaps the answer lies in the sales figures. “The Hoorn brother is of course really something from Hoorn,” smiles baker Otten. “We are a Hoorn company, so we sell many more Hoorn brothers than currants.” But if you really want to know the answer to the question, you will of course put it to the test yourself.
‘Eat what you make!’: theme week about West Frisian food and drinks
This week, NH Nieuws/WEEFF pays a lot of attention to food and drinks in West Friesland. Under the heading ‘Eat what you eat!’ we delve into local delicacies and look for the answers to other pressing food and drink questions.
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