Tiger Bread Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 12/22/21
Tiger Bread

The Spruce Eats / Morgan Baker
Prep: 30 mins
Cook: 22 mins
Rest: 110 mins
Total: 2 hrs 42 mins
Servings: 8 servings
Yield: 8 rolls
Nutrition Facts (per serving)
371 Calories
7g Fat
65g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 371
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 335mg 15%
Total Carbohydrate 65g 24%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 12g
Vitamin C 0mg 0%
Calcium 50mg 4%
Iron 3mg 15%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tiger bread is a delicious and fun Dutch traditional bread made as a loaf or into buns then brushed with a paste made from yeast, oil, rice flour, sugar, salt, and water. The rice paste is what creates the tiger pattern on the top of the bread and provides a slightly sweet taste. Serve this bread warm at your next dinner.

Ingredients

For the Dough:

  • 1/2 cup water, warmed to 115 F

  • 1 cup whole milk, warmed to 115 F

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons kosher salt

  • 1 1/4 ounces dry yeast

  • 1/2 cup whole wheat flour

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

  • 1 tablespoon vegetable oil

For the Topping:

  • 1 cup rice flour

  • 1 1/4 ounces dry yeast

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1 tablespoon vegetable oil

  • 3/4 cup water, warmed to 115 F

Steps to Make It

  1. Gather the ingredients.

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

  3. Add the whole wheat flour and 2 cups of all-purpose flour and mix until it forms a thick batter.

  4. Switch to the dough hook and add the remaining 1 cup of all-purpose flour. Mix on medium-high speed until the dough is smooth and elastic, begins to pull away from the sides of the bowl, and clings to the dough hook, about 5 minutes. If mixing by hand, add about 1/4 cup of flour at a time and knead until incorporated. Repeat until all the flour is used. You will need to knead for 7 to 8 minutes by hand, or until the dough is smooth and elastic.

  5. Oil a large bowl, add the dough turning once to coat. Cover the bowl with plastic wrap and a clean kitchen towel and set aside in a warm place (like the oven with the light on) to rise until doubled in size, about 1 hour.

  6. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly spaced on the prepared baking sheet.

  7. Cover the baking sheet with a clean damp kitchen towel and set aside to rise for 30 minutes.

  8. Meanwhile, make the topping by whisking together the rice flour, yeast, sugar, and salt.

  9. Add the oil to the warm water. Add the oil-water mixture to the flour-yeast-sugar mixture. Whisk until combined. Set the topping aside for 20 minutes until bubbly.

  10. Brush the topping generously onto the rolls. Let the rolls rise, uncovered, another 20 minutes.

  11. Position a rack in the center of the oven and heat to 400 F. Line a baking sheet with parchment paper.

  12. Bake until golden brown, 20 to 22 minutes. Cool slightly on the baking sheet then transfer to a rack until ready to serve.

How to Store

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

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