Tiger Bread Dutch Crunch Rolls Food

DUTCH TIGER BREAD (TIJGERBOLLETJES)

Steps:

• Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet
• Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
• Preheat the oven to 400°F.
• Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
• Bake until golden brown, about 20-25 minutes

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

TIGER BREAD ROLLS

Steps:

• Mix 1 egg into 410g milk using a whisk.
• Add 560g bread flour, 95g spelt flour and 15g salt. Give it a mix with your hand so that it's good and well mixed.
• Pour in the milk mixture and add 150g starter on top.
• Mix the dough so that all flour is completely hydrated and let the dough rest for 30 minutes.
• Perform four sets of stretch and folds spaced out by 30 minutes.
• Let the dough rise until it's increased about 50%, then place the dough in the fridge until the following day. It took about 5 hours for me from the first stretch and fold.
• Remove the dough from the fridge and divide it into twelve equally sized pieces at around 100 grams of dough.
• Shape each dough piece to a ball by pushing the dough up into the middle of the ball, then turn the ball about 20° and repeat until you have a taut surface.
• Place the dough balls on a baking sheet lined with parchment paper and let them rest for fifteen minutes.
• Then do a final shape of each roll by putting it onto your unfloured counter, putting your hand over the top of the ball like a claw, and moving it in circles, making it perfectly round.
• Place back on the cookie sheet and let them rise for about one and a half hours covered with a damp tea towel.
• Preheat your oven to 200°C/390°F/Gas mark 6 (use fan-assist if you have it) with an empty pan on the bottom.
• Make the topping by placing 7g active dry yeast, 100g lukewarm water, 105g rice flour, 15g brown sugar, 14g neutral oil, 14g toasted sesame oil and 4g salt in a bowl. Mix with a whisk to combine.
• The mixture must be spreadable, so adjust using a small amount of water or rice flour to make it a thick, spreadable consistency if it's not already at that stage.
• Put an equal amount of topping on each bun and spread it using a pastry brush.
• When the oven is hot, boil a kettle of water and pour it into the pan, and put the baking sheet in the oven on the middle rack. Close the oven and let it bake for 20 minutes.
• Check the rolls after 20 minutes; if you think they need more time, then bake for longer.
• If you like to check the internal temperature, it should be about 98°C/208°F.

TIGER BREAD RECIPE

Steps:

• Whisk together the dry ingredients.
• Add the butter and water.
• Form into a dough (add more flour or water as is necessary to form dough).
• Knead for 5 to 10 minutes.
• Place in a large bowl, cover with plastic wrap and allow to rise for 1 hour or until the dough doubles in size.
• Preheat oven to 355ºF (180ºC).
• Punch down the dough, roll out onto a floured surface and shape into a long loaf shape, place on a tray lined with parchment paper.
• Whisk together all ingredients and set aside.
• Once loaf has proofed, gently spread the topping on the dough. (Be very careful not to push too hard and deflate your loaf).
• Bake for 30 minutes until golden brown, and the loaf sounds hollow when the bottom is knocked on.
• Allow loaf to cool on a cooling rack.

DUTCH CRUNCH ROLLS

Steps:

• In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
• Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
• Add in vegetable oil, salt and 2 cups of flour.
• Mix at low speed until the dough comes together.
• Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.).
• Knead for about 4 minutes, until smooth and elastic.
• Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
• Place in a lightly greased bowl and cover with plastic wrap.
• Let rise for 1 hour, or until doubled (or more) in size.
• Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well).
• Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
• Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
• Coat the top of each roll or loaf with the topping (recipe below).
• Let stand for 20 minutes after applying the topping.
• The Topping.
• Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
• The consistency should be like stiff royal icing - spreadable, but not too runny.
• If you pull some up with your whisk it should look like soft peaks.
• Add more water or rice flour as necessary. Let stand 15 minutes.
• Coat the top of each loaf or roll with a thick layer of topping.
• You should err on the side of applying too much topping - a thin layer will not crack properly.
• Sprinkle on the optional salt if you wish-I did.
• Let stand, uncovered, for 15 minutes.
• Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
• The Dutch Cruch topping should crack and turn a nice golden-brown color.

CRUNCH DUTCH BREAD

Steps:

• In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
• Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
• For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
• Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
• *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

DUTCH CRUNCH ROLLS

Steps:

• Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
• Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
• Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
• Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
• Spread topping thickly over tops and sides of the rolls.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.