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Tiger bread is a tasty and entertaining Dutch traditional bread that is baked as a loaf or in buns and then brushed with a paste comprised of yeast, oil, rice flour, sugar, salt, and water. The rice paste produces the tiger design on top of the bread and adds a somewhat sweet flavour. At your next supper, serve this bread warm. The crackly crust on the bread provides a delightful aesthetic and sensory feature to these soft and chewy buns. They also do not necessitate any technical knowledge.
Ingredients-
For the dough-
• 1/2 cup water, warmed to 115 F
• 1 cup whole milk, warmed to 115 F
• 1 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 1/4 ounce instant dry yeast
• 1/2 cup whole wheat flour
• 3 cups all-purpose flour, divided, more as needed
• Vegetable oil
For the topping-
• 1 cup rice flour
• 1/4 ounce instant dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tbsp vegetable oil
• 3/4 cup water, warmed to 115 F
Method-
- Assemble the ingredients.
- Add the water, milk, butter, sugar, salt, and yeast to a stand mixer using the paddle attachment. Till incorporated, blend at moderate speed.
- 2 cups of all-purpose flour and the whole wheat flour should be added. Mix on medium speed until a thick dough develops.
- Use the dough hook now. The remaining 1 cup of all-purpose flour should be added. Continue mixing on medium-high speed for 5 minutes, or until the dough is smooth and elastic, starting to pull away from the bowl's sides, and clinging to the dough hook. If mixing by hand, gradually add 1/4 cup at a time of flour and knead until combined. Continue until all of the flour has been used and the dough is elastic and smooth, at least 7 to 8 minutes. If the dough is too sticky, gradually add more all-purpose flour while mixing or hand-kneading the dough until the desired consistency is achieved.
- Oil a big bowl, and add the dough tossing once to coat. The bowl should be covered with plastic wrap and a fresh kitchen towel before being left to rise for about an hour in a warm location (such as the oven with the light on).
- The dough should be rolled out and divided into 8 equal pieces on a lightly dusted board. On a baking sheet lined with parchment paper, shape each piece of dough into a smooth ball and distribute evenly.
- The rolls should be covered with a fresh, wet kitchen towel and left to rise for 30 minutes.
- Whisk together the rice flour, yeast, sugar, and salt to make the topping.
- Warm water is combined with oil. Rice flour, yeast, and sugar are combined, then added to the oil-water combination. Until mixed, whisk. 20 minutes should pass before the topping becomes bubbly.
- Brush the rolls liberally with the topping (use it all). Allow the rolls to rise for another 20 minutes uncovered. Set a rack in the centre of the oven and heat it to 400 degrees in the interim.
- Until golden brown, bake for 20 to 22 minutes. Remove from the baking sheet when ready to serve and let it cool a little before setting it on a rack.