Tiger Bread Recipe

Tiger Bread Recipe

Tiger Bread Recipe
nutritional information (per serving)

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nutritional information
Servings: 8
amount per serving
% Daily Value*
Saturated Fat 2g10%
7 mg2%
331 mg14%
dietary fiber 3g11%
total sugar 5g
Vitamin C 0 mg0%
Calcium 48 mg4%
iron 3 mg14%
Potassium 150 mg3%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Tiger bread is a delicious and fun traditional Dutch bread made in loaf or roll form and then spread with a paste of yeast, oil, rice flour, sugar, salt and water. The rice paste creates the tiger pattern on the top of the bread and adds a slightly sweet flavor. Serve this bread warm at your next dinner.

“A crunchy crust adds a fun visual and textural element to these soft and chewy buns. They also don't require any technical skills. If you divide the dough into 8 parts, you will get large 6 inch buns. I might divide the dough into one. Next time add a few more pieces for smaller buns. — Danielle Centoni

For the dough:

  • 1/2 Cup Water, heated to 115 F

  • 1 Cup whole milk, heated to 115 F

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoon kosher salt

  • 1/4 ounce (2 1/4 teaspoons) immediate dry yeast

  • 1/2 Cup (3 ounces) whole wheat flour

  • 3 cups (15 ounces) all purpose flour, shared, more as needed

  • vegetable oilfor the bowl

For covering:

  • 1 Cup (5 ounces) rice flour

  • 1/4 ounce (2 1/4 teaspoons) instant dry yeast

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1 tablespoon vegetable oil

  • 3/4 Cup Water, heated to 115 F

  1. Gather the ingredients.

    The spruce eats / Julia Hartbeck

  2. In a stand mixer fitted with the attachment, combine the water, milk, butter, sugar, salt and yeast. Mix on low speed until incorporated.

    The spruce eats / Julia Hartbeck

  3. Add the whole wheat flour and 2 cups all-purpose flour and mix on medium speed until a thick batter forms.

    The spruce eats / Julia Hartbeck

  4. Switch to the dough hook. Add the remaining 1 cup all-purpose flour and mix on medium-high speed until dough is smooth and elastic, pulls away from sides of bowl and sticks to dough hook, about 5 minutes.

    When mixing by hand, add flour about 1/4 cup at a time and knead until incorporated. Repeat the process until all the flour is used and the dough is smooth and elastic, at least 7 to 8 minutes.

    If the dough is too sticky, add all-purpose flour, a tablespoon at a time, and mix or knead by hand until the right consistency is reached.

    The spruce eats / Julia Hartbeck

  5. Oil a large bowl, add the dough and turn once to cover. Cover the bowl with plastic wrap and a clean kitchen towel and set in a warm place (like the oven with the lights on) to rise for about an hour, until doubled in volume.

    The spruce eats / Julia Hartbeck

  6. Place the dough on a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly on a baking sheet lined with parchment paper.

    The spruce eats / Julia Hartbeck

  7. Cover the buns with a clean, damp kitchen towel and let them rise for 30 minutes.

    The spruce eats / Julia Hartbeck

  8. For the topping, mix together the rice flour, yeast, sugar and salt.

    The spruce eats / Julia Hartbeck

  9. Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until well mixed. Set the topping aside for 20 minutes until bubbling.

    The spruce eats / Julia Hartbeck

  10. Spread the topping generously on the rolls (use up everything). Let the buns rise uncovered for another 20 minutes. Meanwhile, place a rack in the center of the oven and heat to 400 F.

    The spruce eats / Julia Hartbeck

  11. Bake 20 to 22 minutes until golden brown. Allow to cool slightly on the baking sheet, then transfer to a wire rack until ready to serve.

    The spruce eats / Julia Hartbeck

How to store it

Store in an airtight container or zip-lock bag on the countertop for up to five days.

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