Dutch Tiger Bread Tijgerbolletjes Recipes

DUTCH TIJGERBROOD: DUTCH TIGER BREAD / DUTCH CRUNCH BREAD

Steps:

• Preparation
• Let the butter get to room temperature, so it's nice and soft.
• Warm the water until it's 43ºC (110F).
• Make the dough
• In a standmixer with the dough-hook attached, add all the dy ingredients for the bread: Flour Yeast Salt Butter Run the mixer for a few minutes, until all the ingredients are mixed together.
• With the mixer going, slowly add the water. Let the mixer run until the dough comes together to forms a ball. You may have to add a little bit of water, and you'll definitely have to scrape the bowl down from time to time.
• Once the dough forms a ball, let the mixer knead it for 10 minutes.
• First Rise
• Once the dough has been kneaded, cut it into two even pieces.
• Form a ball of each piece, making sure you create a good amount of tension on the skin. You can watch the video on how I make the dough balls.
• Put the dough balls, seam down, on a cookie sheet. Cover with a towel, and let it rise for 30 minutes in a warm spot.
• Make the Rice Paste / Porridge
• In a bowl, mix all the ingredients for the rice paste, until it's fully combined.
• Cover with plastic wrap, and put it in a warm spot to rise, until you're ready to bake the bread.
• Second Rise of the Dough
• After the first rise, flatten the two dough balls, and roll them into two small logs with sharp points at the end. Make sure you put tension on the skin of the dough. You can watch the video to see how I make these.
• Put these, seam down, on the cookie sheet, and cover them with a towel. Let them rise in a warm spot for 20 minutes..
• Third Rise of the Dough
• After the second rise, put the dough, seam up, on your floured work surface, and flatten it. Fold the two sides inward, so the dough forms a trapezoid shape. Roll the dough into a tight loaf, from the small side of the trapezoid towards the large side. You can watch the video to see how I do this exactly. Repeat this for the second piece of dough.
• Place the two loaves on your cookie sheet (seam down), and brush the top with water. Do not cover them, and let them rise in a warm spot for 60 minutes
• Applying the Rice Paste
• After the bread has risen a third time, get the rice paste from where it was rising. Stir it through, and add some water if it has gotten too thick.
• Spread a layer of the rice paste on the top of the breads with your hand. Make sure it's just on the top, and not too thick. Once it's on, do not mess with it. If any of the paste is on the sides of the bread, remove it. Let the bread rest on the counter, while you preheat the oven.
• Baking the Bread
• Put your oven rack in the middle of the oven, and a second rack below it. Add a cookie sheet with edges on the lower rack. You'll fill this with water when you add the bread to the oven.
• Preheat the oven (non-convection) to 240ºC (465F).
• Once the oven is preheated, put the breads on the middle rack, and add water to the cookie sheet on the lower rack. Close the oven quickly, so the steam stays in the oven. Immediately lower the temperature to 220ºC (425F). Let the bread bake for 10 minutes.
• Lower the temperature of the oven to 200ºC (390C) and bake the bread for another 10-15 minutes, or until the crust is nice and golden brown.

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.