Tiger bread is a tasty and entertaining Dutch traditional bread that is baked as a loaf or in buns and then brushed with a paste comprised of yeast, oil, rice flour, sugar, salt, and water. The rice paste produces the tiger design on top of the bread and adds a somewhat sweet flavour. At your next supper, serve this bread warm. The crackly crust on the bread provides a delightful aesthetic and sensory feature to these soft and chewy buns. They also do not necessitate any technical knowledge.

Ingredients-

For the dough-

    1/2 cup water, warmed to 115 F

    1 cup whole milk, warmed to 115 F

    1 tbsp unsalted butter, melted

    1 tbsp granulated sugar

    1 1/2 tsp kosher salt

    1/4 ounce instant dry yeast

    1/2 cup whole wheat flour

    3 cups all-purpose flour, divided, more as needed

    Vegetable oil

For the topping-

    1 cup rice flour

    1/4 ounce instant dry yeast

    1 tbsp granulated sugar

    1/2 tsp kosher salt

    1 tbsp vegetable oil

    3/4 cup water, warmed to 115 F

Method-

  1. Assemble the ingredients.
  2. Add the water, milk, butter, sugar, salt, and yeast to a stand mixer using the paddle attachment. Till incorporated, blend at moderate speed.
  3. 2 cups of all-purpose flour and the whole wheat flour should be added. Mix on medium speed until a thick dough develops.
  4. Use the dough hook now. The remaining 1 cup of all-purpose flour should be added. Continue mixing on medium-high speed for 5 minutes, or until the dough is smooth and elastic, starting to pull away from the bowl's sides, and clinging to the dough hook. If mixing by hand, gradually add 1/4 cup at a time of flour and knead until combined. Continue until all of the flour has been used and the dough is elastic and smooth, at least 7 to 8 minutes. If the dough is too sticky, gradually add more all-purpose flour while mixing or hand-kneading the dough until the desired consistency is achieved.
  5. Oil a big bowl, and add the dough tossing once to coat. The bowl should be covered with plastic wrap and a fresh kitchen towel before being left to rise for about an hour in a warm location (such as the oven with the light on).
  6. The dough should be rolled out and divided into 8 equal pieces on a lightly dusted board. On a baking sheet lined with parchment paper, shape each piece of dough into a smooth ball and distribute evenly.
  7. The rolls should be covered with a fresh, wet kitchen towel and left to rise for 30 minutes.
  8. Whisk together the rice flour, yeast, sugar, and salt to make the topping.
  9. Warm water is combined with oil. Rice flour, yeast, and sugar are combined, then added to the oil-water combination. Until mixed, whisk. 20 minutes should pass before the topping becomes bubbly.
  10. Brush the rolls liberally with the topping (use it all). Allow the rolls to rise for another 20 minutes uncovered. Set a rack in the centre of the oven and heat it to 400 degrees in the interim.
  11. Until golden brown, bake for 20 to 22 minutes. Remove from the baking sheet when ready to serve and let it cool a little before setting it on a rack.