![]() You may have a bit left over, depending on the size of the buns. Don’t skimp - pretend you’re spreading a cinnamon roll with frosting. With a small brush or spoon, generously “paint” each bun. ![]() Cover dough with a towel and let rise in a warm place until puffy, about 60 minutes.Īfter 45 minutes, mix the Dutch Crunch coating (recipe follows) and let it rest for 15 minutes. Place on parchment paper on a baking sheet (you’ll need two sheets), then press down firmly with floured fingers to make a bun shape. Cut into the desired number of buns, then shape each by pulling dough around one finger, pinching at the bottom, turning and pulling until you have a smooth, taut ball. Turn the dough onto a lightly floured surface. In the morning, let the covered bowl sit on the counter for about an hour to lose its chill, then proceed to shaping. If making the dough the night before, let it sit on the counter for an hour to start rising, then refrigerate overnight. Cover with plastic wrap and set aside to rise until doubled, about 1 1/2 to 2 hours. Place dough in a lightly oiled bowl, flipping so the oiled side is up. On a lightly floured counter, knead the dough until it becomes smooth and springy, 2 to 3 minutes. Mix (by hand or with a mixer’s dough hook) until the dough comes together, adding a spoonful of flour if too sticky, or a spoonful of water if too dry. Combine 1 1/3 cups water, honey and oil, then add to dry ingredients. In a mixing bowl, combine flour, potato flakes, yeast and salt, whisking to combine. The volume measurements were determined using online conversion calculators. I followed the metric weights as provided in the formula however, I’ve also provided the volume measurements in the recipe below. Leftovers can be frozen and reheated in the toaster oven. To enjoy the crunchy topping, this bread is best eaten the day it is made however, the sourdough version will last for several days. Although I didn’t capture a photo of the crumb, it had some nice lovely holes. You might enjoy these articles on Dutch Crunch Bread:Īfter mixing and proofing the dough in the bowl, I placed it in the refrigerator to retard overnight. The topping for this bread cracks as the dough undergoes tremendous oven spring. I’ve also seen sesame oil used in the topping rather than neutral oil. I used 100 grams (20%) home-milled white whole wheat flour. You can also substitute about 75 grams of the flour with whole wheat without losing the “spirit” of this bread. I used 125 grams of sourdough in my tiger rolls. I used unsweetened almond milk and omitted the sugar in the dough, but I did add sugar in the topping.įor the preferment, you can substitute 150 grams of active sourdough starter. If you want, you can add a tablespoon of sugar to this recipe for a little bit of sweetness. As far as I can tell, they all use butter and many use sugar. Some recipes out there for tiger bread use water instead of milk in the dough, and some use half water and milk. I used a small-handled butter knife to spread on the slurry. Be sure to let the topping sit before spreading it over the rolls to prevent it from sliding off. I used a damp offset spatula to do a final smoothing before letting the rolls go through their final rise. When you make the topping, it should be thick but spreadable. I’ve made Vienna bread before with a Dutch crunch topping, and I didn’t much care for the rice flour slurry on top.įor topping on these Tiger rolls, I used sprouted brown rice flour and panko bread crumbs. Ralph’s Dutch crunch topping is different from the typical tiger bread in that it includes breadcrumbs. You can find Ralph’s Tiger Bread recipe here and follow him on Instagram and Facebook. I’ve made several of his breads in the past and have been pleased with the results. ![]() This recipe is from Netherlands-based baker, Ralph Nieboer, one of the administrators of the Artisan Bread Bakers Facebook group. Karen, of Karen’s Kitchen Stories, chose Tiger Bread as the monthly bake for the Bread Baking Babes. In Dutch, it is called “Tijgerbrood,” which translates to “tiger bread.” The larger version is referred to as Tijgerbroodje and the smaller version (buns or rolls) are known as Tijgerbolletjes. The origin of Tiger Bread can be traced back to the Netherlands.
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