DUTCH TIGER BREAD (TIJGERBOLLETJES)
Soft rolls with a crispy, crunchy "tiger" topping. There's a hint of whole wheat flour for extra flavor.
Provided by Eileen Gray
Categories Breads
Time 2h25m
Number Of Ingredients 14
Steps:
- Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet
- Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
- Preheat the oven to 400°F.
- Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
- Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
- Bake until golden brown, about 20-25 minutes
Nutrition Facts : Calories 343 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 6 grams fat, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 roll, Sodium 468 milligrams sodium, Sugar 4 grams sugar
TIGER BREAD (DUTCH CRUNCH ROLLS)
It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g
TIGER BREAD
With its iconic crackled crust and pillowy centre, tiger bread is a fantastic baking recipe to have up your sleeve. Our easy recipe is simple, and makes a great weekend project
Provided by Esther Clark
Time 1h
Yield Makes 10-12 slices
Number Of Ingredients 12
Steps:
- Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
- Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.
Nutrition Facts : Calories 189 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium
TIGER ROLLS RECIPE - (4/5)
Provided by jenniferj
Number Of Ingredients 12
Steps:
- Rolls: Mix crab filling and wrap as you would an eggroll. Fry in oil until lightly browned. Serve with the sauce. Sauce: Mix in saucepan on medium heat until sugar is dissolved. It will thicken when cooled.
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TIGER BREAD RECIPE : THE BEST TIGER ROLLS RECIPE
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- Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the softened butter and flour.Combine everything together to form a shaggy mass of dough.Knead the dough to form a very soft,smooth and elastic dough.
- Take a clean bowl ,place the dough inside it and then wrap it with a plastic film and let the dough stand rise in a warm environment for 30 minutes.
- We can shape this bread into any shape you prefer.We can divide them into 8 small dough balls (78-80 g each) to shape them as dinner rolls or yeast rolls or shape them like burger buns or like long french baguettes.Here in the video,I divided the proofed dough into halves(around 318 -320 g each).Degas the dough and shaped them to form small long loaves.Place them on parchment lined baking sheet or onto a floured baking sheet.Cover the dough with a plastic film so that it will not get dry.I smeared some oil on a plastic film to prevent any chance of dough sticking to the cling film.
- Let the shaped dough sit and rise in warm environment for around 1 hour.If your place is cold I recommend proofing for 15-20 more minutes.We need our shaped dough to rise well or to get doubled in size.In between the proofing time,We need to smear the loaves with rice paste.
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