I know, there are no tigers in Africa, but the only animal print I have is zebra. ;-)
250 g flour
140 g lukewarm milk
10 g fresh yeast
1 tb sugar
4 g salt
25 g softened butter
40 g rice flour
40 g water
1 g fresh yeast
2 g sugar
2 g oil
1 g salt
Topping: Combine all ingredients in a bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. Let stand 30 minutes before using.
Dough: Place all ingredients except butter in the bowl of an electric mixer and knead for 4 minutes, then add butter and mix another 6 minutes. You will end up with a smooth, soft dough.
Cover the dough and let it rise for 75 to 90 minutes. Once the dough has doubled in size, turn it out and divide it into 6. Form each piece into a ball. Cover and let rise. After 30 minutes coat the top of each bun with the topping.
Let stand for another 30 minutes.
Bake in a preheated oven 220°C in the middle of the oven for about 23 minutes, until well browned. Let cool completely on a wire rack before eating.
Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
Unfortunately I had no time to prepare a sandwich or rather I have still a loaf of bread that needs to be eaten first. So, I froze most of the buns and just tasted one for breakfast.
It is delicious with butter and homemade apricot jam, too.
These buns go also to Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.