Dutch Crunch Bread or Tigerbrood is a soft and chewy bread inside covered with a crunchy layer that looks like Tiger’s skin. Here is how to make a perfectly baked bread at home.
Here are some more Bread Recipes, that you will absolutely love – Bread Rolls, Sausage Bread Rolls, Pita Bread and Turkish Bread Simit.
About This Recipe
Dutch Crunch Bread Recipe, which is also known as Tiger Brood is a soft yet chewy bread that has a crunchy layer on the top that looks similar to the tiger’s skin.
A mixture of Rice Flour is applied on the top of the dough to get this texture, making it different from other breads.
Most of us who are aware of Dutch Crunch Bread thinks that it is difficult to get the tiger texture on the top, but it is actually very easily. So follow this recipe, to make your favourite Tiger Brood at home.
It has become everyone’s favorite at home since we had it for the first time at one of the gourmet bakeries in San Francisco.
When I returned, I knew that this recipe has to be made at home, and to my surprise, it came out just perfect.
This Dutch Crunch Bread is very versatile and can be served on the side with Curries, Soups, Pasta, Risotto, Salads or can also be served as a snack with your evening Tea or Coffee.
This Dutch Crunch Bread is,
- Easy to make
- Made with fewer ingredients
- Apt to serve with Curries, Soups, Salads etc.
All-Purpose Flour – The base of this bread is prepared using all-purpose flour. You can use other flours too for healthier alternatives, but all-purpose flour gives the best results.
Yeast Mixture – To make a yeast mixture, we will combine yeast, sugar, milk, and water. This mixture will be kept aside for 5 minutes, to form the bubbles. This will be used to knead the dough, which will help it to rise and result in a softer texture.
Oil – Addition of oil in the dough, makes it soft. It also makes the texture of baked bread soft. You can use any vegetable oil.
For the Topping – To create the ‘Tiger’s Skin alike Texture’ on the top, we will make a mixture which is a combination of rice flour, yeast, salt, oil, sugar, and warm water.
Along with the texture, this mixture also adds to the taste of the bread. Rice Flour helps to get that crusty top.
Step By Step Recipe
In a large mixing bowl, combine yeast, sugar, milk, and water. Stir and let it sit for 5 minutes, till the mixture starts to bubble a bit.
Add vegetable oil, salt, and flour in the yeast mixture. Mix with a spatula or use a stand mixer until combined.
Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic. If using a stand mixer, knead the dough on medium speed for 5-6 minutes.
Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size.
Once the dough has risen, turn it out onto a lightly floured surface and divide into 7-8 equal portions.
Shape each into a ball and keep on a baking sheet lined with parchment paper. Cover the baking tray with a kitchen towel and let the balls rise for 15 minutes.
Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously. The consistency of the topping should be like stiff royal icing, spreadable but not runny. Add more rice flour or water if necessary. Keep aside for 15 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Coat the top of each ball with a thick layer of topping using your fingers. (a thin topping will not crack properly)
Bake the bread for 30-35 minutes, till the crust appears well browned. Remove from the oven and serve warm with some butter on the side.
Frequently Asked Questions
This bread is popularly served in some parts of the Netherlands, thus the name “Dutch” and as it has a crackling and crispy top layer due to the rice flour paste, the name has “Crunch”. Thus, this tiger brood bread is also called a Dutch Crunch.
You can use Soy Milk or any Plant Based Milk instead of Dairy Milk to knead the dough. Other ingredients used in this bread are vegan friendly.
To make the top crusty, a mixture of rice flour and yeast is applied on top and then baked. It gives it a nice crusty texture, which adds to the taste of the bread.
Yes, you can prepare the whole wheat flour, but the taste and texture will be a little different. You can also use a combination of whole wheat flour and all-purpose flour to make this bread.
Yes, you can make these rolls a day ahead and store it in the refrigerator until you are ready to bake them. Next day, take out the rolls and let them come to room temperature.
While it comes to room temperature, make the rice flour paste, apply on the rolls, and bake as per the recipe.
This Dutch Crunch Bread lasts for about 3 days at room temperature. Either cover them tightly to store them in an air tight container.
This Bread even freezes well. Let it cool down after baking, pack it tightly in plastic wraps or foil and then freeze.
The best way to eat this bread is by cutting it into half from the middle and slashing a generous amount of fresh butter on it.
You can turn this Tiger Brood Bread into a delicious hamburger or use it to make a sandwich as it is firm and can easily hold the filling for a generous bite.
You can even serve as a side with a heavy soup such as Instant Pot Cauliflower Soup, Easy Slow Cooker Potato Soup, Cream of Mushroom Soup, and Pumpkin Curry Soup.
Even serve it as a side along with your favorite Salad, Pasta, and Risotto.
Dutch Crunch Bread Recipe
For the buns
- ¼ cup Warm water
- 1 cup Warm Milk
- 2 and ¼ teaspoon Active Dry Yeast
- 2 tablespoon Granulated Sugar
- 4 cups All Purpose Flour
- 3 tablespoon Vegetable Oil
- 1 teaspoon Salt
For the dutch crunch topping
- 1 cup Rice Flour
- ½ teaspoon Salt
- 1 tablespoon Oil
- 1 tablespoon Sugar
- 1 tablespoon Active Dry Yeast
- ¾ cup Warm Water
- In a large mixing bowl, combine yeast, sugar, milk and water.
- Stir and let it sit for 5 minutes, till mixture starts to bubble a bit.
- Add vegetable oil, salt and ½ cup flour in the yeast mixture.
- Mix with a spatula until combined.
- Add the remaining flour, little by little, until the dough pulls away the sides of the bowl.
- Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic.
- If using a stand mixer, knead the dough on medium speed for 5-6 minutes.
- Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size.
- Once the dough has risen, turn it out onto a lightly floured surface and divide into 7-8 equal portions.
- Shape each into a ball and keep on a baking sheet lined with parchment paper.
- Cover the baking tray with a kitchen towel and let the balls rise for 15 minutes.
- Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously.
- The consistency of the topping should be like stiff royal icing, spreadable but not runny.
- Add more rice flour or water if necessary.
- Keep aside for 15 minutes.
- Pre heat the oven to 375 Degrees F (190 degrees C).
- Coat the top of each ball with a thick layer of topping using your fingers ( a thin topping will not crack properly )
- Bake the bread for 30-35 minutes, till the crust appears well browned.
- Remove from the oven and serve warm with some butter on the side.
Loved the design of the topping .. looks so nice. I will try out sometime soon 🙂
Tasted pretty good, looked good. 190 degrees was strange. I put it at 190F and cooked for 25 minutes – didn’t look much different than when I started 🙁 looked at another recipe that said 400F. I upped it to 400F and cooked another 25 minutes = good. I’m assuming maybe that the 190 is in C? 190C=374F? anyway, it worked out – thanks 🙂
Hi Trent, Thnx for trying the recipe. I live in India so I am used to writing the temperature in C. Glad that the bread turned out fine for you 🙂
Is it 2 1/4 tbsp or teaspoon of yeast? It seems like it might be a typo?
TBSP is tablespoon,right?
It’s tsp. Sorry for the Typo. Corrected it now.
Pamela A Kennon
HOW MUCH SALT IN THE MAIN BREAD?
It’s 1 tsp salt.
How much salt in the dough recipe? Doesn’t say but directions say to add salt…
Please add 1 tsp salt. I will update the recipe.
Updated the recipe. It’s 1 tsp salt.