From what I've learned, the trick is just to make sure you make the topping thick enough, and then give the rolls a nice thick coating. It happens.īut then I pulled these rolls out of the oven, and I felt like some sort of baking genius, even though these are incredibly easy to make and the topping takes all of 5 seconds to whip together. Except, I was just the teensiest bit worried that the topping wouldn't turn out right, and it wouldn't look like tiger bread at all. It just looked awesome, and I was dead-set on making it. I had no idea what it tasted like, and I don't think I really cared. The first time I heard about Dutch Crunch Bread - or Tiger Bread, as it's otherwise known, I seriously thought it was The. Tell me that macarons are devilishly tricky to make, or that caramel sauce can't be made without cream, and I'll definitely be itching to take on the challenge just so I can feel super-victorious if when I get it right.
But occasionally, I make something more for the sake of the process than anything else. Plus, there's the constant stream of other random ingredient combinations I come up with that I convince myself are going to be the next best thing. If you know me well enough, you'll know that anything with chocolate typically falls in that category. Cool briefly before serving.Usually, I decide to bake something just because it sounds good to me at the moment. Bake the rolls in the preheated oven for about 15 minutes, until golden-brown on top.As you do so, it will start rolling over the sides of the rolls. Spoon the topping in equal amounts over the fully risen rolls.Add up to another 1/4 cup rice flour if needed to achieve the desired consistency. Beat together well to form a smooth, thick “batter” that drips off your whisk in thick clumps.Prepare the Dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt and 3/4 cup rice flour in a medium bowl.Cover with plastic wrap and leave to rise for another 30 to 45 minutes, until puffy. Place the balls of dough pinch-side down on the prepared baking sheet spaced apart from each other.Shape each piece into a ball by tucking the outer edges underneath and pinching them together as you would a twist-tie.Punch down the dough and divide it into 6 equal pieces. Line a baking sheet with parchment paper.Cover with plastic wrap and leave to rise until doubled in size.Shape the dough into a ball with a smooth top surface and place in a greased bowl roughly double its size.Add the lukewarm milk and butter mixture and fold in with a spatula until everything is combined in a somewhat sticky dough.In a large bowl, whisk together 3 1/2 cups flour with yeast, sugar, and salt.Stir together and set aside to cool until lukewarm. Combine the milk and butter in a microwave-safe bowl and microwave for about 1 minute, until the milk is warm and the butter has melted.This role will make every bite a chewy, crispy, unforgettable one.
Cool the rolls for at least 10 minutes before slicing for sandwiches. Bake the rolls in a hot oven at 425☏ for 22 to 25 minutes.
#MAKE DUTCH CRUNCH BREAD CRACK#
The topping will set in the oven, then crack and brown as the rolls rise and bake. Before baking, top the rolls with a thick coating of the mixture. make this topping while the bread is rising. The topping is a thick mixture of rice flour, yeast, vegetable oil sugar, and water. If you using a dough that recommends baking on a stone, you will still want to use the parchment, since the sesame topping may drip down and make it difficult to get off the pizza peel if you don’t have the parchment. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. If you are using brioche dough I recommend baking it on parchment placed on a baking sheet. Place the ball on a piece of Parchment Paper and cover loosely with plastic. It’s chewy, with a dense crumb and slightly sweet flavor, making it an obvious choice for a really good sandwich. Dutch Crunch bread is usually shaped in rounds or small baguette-shaped loaves. The ingredients need to be combined in the correct proportions to keep the paste from sliding off the dough once applied. These crunch rolls are soft, chewy crumb and the mottled, crackly appearance that gives rise to its crunch.
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