After 18 or 19 minutes check the tops for browning. After the first 10 minutes rotate the sheet pan for even baking. Just be gentle in spreading the glaze and you should be fine.īake your glazed rolls for at least 20 minutes. Do your best to not deflate the dough while spreading the glaze and also try to wipe up as much glaze as you can that gets on the parchment around the dough rolls. In the Netherlands, where I believe it originated, it's called tijgerbrood or tijgerbol, I'm assuming meaning 'tiger bread'. The result is an interesting mottled, crunchy surface. You should have something with a glue-like texture.ĭollup a little more than a tablespoon of glaze onto each bun and spread the mixture around so that each one has a thin glaze. Dutch crunch is bread that has a rice paste painted on top that dries and cracks during baking. While the oven is preheating, add all of your glaze ingredients to a mixing bowl and whisk to combine. Place each shaped portion onto a parchment-lined sheet pan.Ĭover shaped dough portions with lightly oiled plastic wrap and place in a warm place for 1 to 1.5 hours.Īt the end of your second rise time, preheat your oven to 425 F (218 C). Roll each dough portion into balls for burger-style buns, or into logs for sub or hoagie-style rolls. Knead the dough for 10 minutes and then place in an oiled bowl and set aside until double in volume. Also add melted butter and mix to form a soft dough. Mix milk and vinegar and once it curdles, add it to the dry mix. 90 is usually great for small hamburger-sized buns. Procedure: Mix together maida, sugar, salt, instant yeast. I like to weigh mine into 90 to 110-gram portions. Once the dough is starting to form you're going to knead it by hand for 10 minutes until you have a soft and not sticky dough.Īdd dough to a lightly oiled bowl and place in a warm place covering the bowl with a loosely draped towel or plastic wrap and allow to rise for one hour or until almost doubled.Īfter the dough has almost doubled, deflate the dough and portion. Without a stand mixer, combine all bun ingredients in a large bowl and stir with a spoon until well combined. Using your dough hook, mix on medium speed, kneading for 8 minutes until you have a soft and not-sticky dough. Also add melted butter and mix to form a soft.

Combine all bun ingredients into the bowl of your stand mixer (if you do not have a stand mixer skip to the next step). Mix together maida, sugar, salt, instant yeast.

Baking dutch crunch bread