by 
| nutritional information (per serving) | |
|---|---|
| 348 | calories |
| 7g | Fat |
| 62g | carbohydrates |
| 9g | protein |
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| nutritional information | |
|---|---|
| Servings: 8 | |
| amount per serving | |
| calories | 348 |
| % Daily Value* | |
| 7g | 9% |
| Saturated Fat 2g | 10% |
| 7 mg | 2% |
| 331 mg | 14% |
| 62g | 23% |
| dietary fiber 3g | 11% |
| total sugar 5g | |
| 9g | |
| Vitamin C 0 mg | 0% |
| Calcium 48 mg | 4% |
| iron 3 mg | 14% |
| Potassium 150 mg | 3% |
| *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
Gather the ingredients.
The spruce eats / Julia Hartbeck
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
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
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
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
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
Cover the buns with a clean, damp kitchen towel and let them rise for 30 minutes.
The spruce eats / Julia Hartbeck
For the topping, mix together the rice flour, yeast, sugar and salt.
The spruce eats / Julia Hartbeck
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
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
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.
