Dutch Tiger Buns

 

Ingredients

For the buns

▢ ¼ cup Warm water

▢ 1 cup Warm Milk

▢ 2 and ¼ teaspoon Active Dry Yeast

▢ 2 tablespoon Granulated Sugar

▢ 4 cups All Purpose Flour

▢ 3 tablespoon Vegetable Oil

For the dutch crunch topping

▢ 1 cup Rice Flour

▢ ½ teaspoon Salt

▢ 1 tablespoon Oil

▢ 1 tablespoon Sugar

▢ 1 tablespoon Active Dry Yeast

▢ ¾ cup Warm Water

Instructions

1. In a large mixing bowl, combine yeast, sugar, milk and water.
2. Stir and let it sit for 5 minutes, till mixture starts to bubble a bit.
3. Add vegetable oil, salt and ½ cup flour in the yeast mixture.
4. Mix with a spatula until combined.
5. Add the remaining flour, little by little, until the dough pulls away the sides of the bowl.
6. Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic.
7. If using a stand mixer, knead the dough on medium speed for 5-6 minutes.
8. Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size.
9. Once the dough has risen, turn it out onto a lightly floured surface and divide into 7-8 equal portions.
10. Shape each into a ball and keep on a baking sheet lined with parchment paper.
11. Cover the baking tray with a kitchen towel and let the balls rise for 15 minutes.
12. Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously.
13. The consistency of the topping should be like stiff royal icing, spreadable but not runny.
14. Add more rice flour or water if necessary.
15. Keep aside for 15 minutes.
16. Pre heat the oven to 375 Degrees F (190 degrees C).
17. Coat the top of each ball with a thick layer of topping using your fingers ( a thin topping will not crack properly )
18. Bake the bread for 30-35 minutes, till the crust appears well browned.
19. Remove from the oven and serve warm with some butter on the side.

Source: Whiskaffair