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Week 31: Tijgerbrood (Netherlands)

Tijgerbrood, which is also known as tiger bread, is a type of Dutch bread and is unique with its almost splintered topping!

The bread has been around for a long time but first began to sell commercially in the 1970s.

What makes tijgerbrood so unique is the rice topping. When applied and then baked, the bread expands, and with the paste unable to stretch, it starts to crack.

This special process gives the bread the illusion of having tiger markings due to the rice paste.





  • 1/2 cup warm water

  • 1/2 cup warm milk

  • 1 tablespoon butter, melted

  • 1 tablespoon sugar

  • 3 cups all purpose flour

  • 2 1/4 teaspoon active dry yeast


  • 1 cup rice flour

  • 2 1/4 teaspoons yeast

  • 1 tablespoon sugar

  • 3/4 cup warm water

  • 1 tablespoon vegetable oil


  1. In the bowl of your stand mixer, knead the water, milk, butter, flour, sugar, and yeast together for five minutes. Cover and rest for an hour.

  2. Divide the dough into eight balls and cover again to rest for 40 minutes.

  3. Preheat your oven to 400 degrees F. Make the rice paste by mixing the rice flour, sugar, and yeast in a small bowl. Add the water and oil, and the mixture will form a paste. Brush this mixture over the proofed buns.

  4. Bake for 30 minutes and serve.


- The Bored Baker 👩🏽‍🍳


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