The bread is called as Tijgerbrood/ Tiger bread in Netherlands. That is why the Dutch was included in the name and the crunch refers to the crunchy topping on the bread. In 2011, a three year old girl wrote to Sainsbury’s ( a large supermarket chain) that the tiger bread looks more like Giraffe and so they renamed the bread as Giraffe bread. I prepared these Dutch crunch bread rolls long time back. So you can call this any how but the technique is the same. You can see my old post here. When I made these, I was in mom’s place and didn’t even take a step wise photo. And every time I think of redoing it, it gets postponed. And finally I could do a video explaining the process. The preparation is really interesting. The crunch topping is made with rice flour so that it develops cracks while baking and creates the tiger effect.
You can easily get an idea about how it looks before and after baking, by watching the video. Do take a look at my channel and subscribe to it if you haven’t yet done. I post different baking related videos every Sunday. As I mentioned earlier, the old one is not that clear. And I am also doing a live session demonstrating these rolls tomorrow in Fun with egg free baking group in FB. If interested, do take a look there. I also answer viewer’s queries regarding baking in general.
So now let us move on to the recipe. The base roll is one of my easy bread roll recipe which I have been using from early days. They turn out absolutely soft and amazing. The Dutch crunch topping adds a nice crispy crackly crust and the roll can be relished as it is or as a burger bun or a sandwich roll. I have used instant yeast in the recipe, which is my absolute favourite. But if you don’t have it, then you can easily use dry yeast in the same recipe. Use the same amount of dry yeast as instant yeast, but use a part of water from the recipe and a tsp of sugar to prove it before adding it to the dry mixture. Never powder dry yeast and add it directly. It won’t work that way.
Makes 3 Rolls
Cup used 200 ml
For the Main Dough:
Maida/ All purpose flour – 225 gm / 1.75 cups
Instant Yeast – 1 1/2 tsp
Sugar – 2 tbs
Salt – 1/2 tsp
Milk – 100 ml / 1/2 cup
Vinegar – 1 tsp
Butter – 1.5 tbs
For The Crunch Topping:
Rice Flour – 80 gm / 1/2 cup
Instant Yeats – 1.5 tsp
Sugar – 1 tbs
Oil / Ghee – 1.5 tsp
Milk – 125 – 150 ml / 1/2 cup + 3-4 tbs
Mix together maida, sugar, salt, instant yeast. Set aside.
Mix milk and vinegar and once it curdles, add it to the dry mix.
Also add melted butter and mix to form a soft dough.
Knead the dough for 10 minutes and then place in an oiled bowl and set aside until double in volume.
Preheat your oven to 250°C.
Take it back to counter, gently flatten it and divide into three equal portions.
Roll it into a tight roll. Bring it toward yourself to tighten the crust.
Place on a baking tray and cover and set aside for fifteen minutes.
After fifteen minutes, mix the crunch topping.
Mix rice flour, sugar, instant yeast.
Add 100 ml milk and ghee and mix well.
If needed add more milk to form a smooth fluffy paste of spreadable consistency.
With a spoon apply the paste evenly on top of the proved rolls. Do this gently without deflating the rolls.
Once the rolls are covered on top, place in oven and bake for 30-40 minutes or until the top is nicely browned.
Remove from oven and cool on wire rack.