Dutch Crunch Buns

We were having some friends over for dinner after the holidays and decided that we would do a bit of a Dutch theme, so it was pea and ham soup for us! I wanted something yummy to go with the soup and I saw these dutch crunch buns on pinterest and thought I would give them a try.

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I am not sure if they are actually a Dutch recipe or not, but they do taste really good and are a very nice bread for dipping in soup!

The crunchy top layer on these buns is a first for me, but it is very fun to make and has a super light almost mouse texture when you spread it on the top of the buns. The finished buns are soft and spongey on the inside and perfectly crisp and crunchy on the outside.

Dutch Crunch Buns

This recipe makes 6 buns at 386 calories each, which are very good size. You could make 12 that are closer to dinner roll size as well.

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Ingredients:

Buns

  • 2 1/4 tsp dry active yeast
  • 1/4 cup warm water
  • 1 cup warm milk
  • 1 Tbs white sugar
  • 2 tsp sunflower oil
  • 3 cups plain (all-purpose) flour
  • 1 1/2 tsp salt

Topping

  • 2 1/4 tsp dry active yeast
  • 3/4 cup warm water
  • 1 Tbs white sugar
  • 1 Tbs sunflower oil
  • 1/4 tsp salt
  • 1 cup rice flour (normal flour give the right result)

Preparation:

  1. In an electric mixer with the dough hook attachment, combine the yeast, water, milk, sugar and oil. dsc_0188
  2. In a separate bowl combine the salt and flour and slowly add it to the mixer while it is set on low.
  3. Mix dough on medium speed for 5 minutes until the dough is smooth, elastic and fairly sticky.
    • If the dough is too sticky, add flour 1 Tbs at a time until fixed.      dsc_0189
  4. Transfer the dough to an oiled bowl, cover and let rise for about 1 hour until doubled in size.         dsc_0194
  5. On a floured surface, lightly knead down the dough and divide into six equal pieces.
  6. Shape each piece into a tight ball and put on a lined baking tray.   dsc_0195
  7. Cover the buns and let rise while you make the topping.
  8. Combine all topping ingredients in a bowl and let rest for about 15 minutes until light and foamy.         dsc_0196
  9. Spread the topping evenly over the buns and let rise for another 20 minutes.  dsc_0197
  10. Preheat the oven to 200 C.
  11. Bake rolls for 25 minutes until golden brown.

Hope you enjoy this recipe! You can also make the dough and topping and store in the fridge, bringing both back to room temperture before finishing steps 9-11. The dough will last for 24 hours in the fridge, but the topping will last a week!

Here is an easy to print version:

Dutch Crunch Buns

Ingredients:

Buns

  • 2 1/4 tsp dry active yeast
  • 1/4 cup warm water
  • 1 cup warm milk
  • 1 Tbs white sugar
  • 2 tsp sunflower oil
  • 3 cups plain (all-purpose) flour
  • 1 1/2 tsp salt

Topping

  • 2 1/4 tsp dry active yeast
  • 3/4 cup warm water
  • 1 Tbs white sugar
  • 1 Tbs sunflower oil
  • 1/4 tsp salt
  • 1 cup rice flour (normal flour give the right result)

Preparation:

  1. In an electric mixer with the dough hook attachment, combine the yeast, water, milk, sugar and oil.
  2. In a separate bowl combine the salt and flour and slowly add it to the mixer while it is set on low.
  3. Mix dough on medium speed for 5 minutes until the dough is smooth, elastic and fairly sticky.
    • If the dough is too sticky, add flour 1 Tbs at a time until fixed.
  4. Transfer the dough to an oiled bowl, cover and let rise for about 1 hour until doubled in size.
  5. On a floured surface, lightly knead down the dough and divide into six equal pieces.
  6. Shape each piece into a tight ball and put on a lined baking tray.
  7. Cover the buns and let rise while you make the topping.
  8. Combine all topping ingredients in a bowl and let rest for about 15 minutes until light and foamy.
  9. Spread the topping evenly over the buns and let rise for another 20 minutes.
  10. Preheat the oven to 200 C.
  11. Bake rolls for 25 minutes until golden brown.

Hope you enjoy this recipe! You can also make the dough and topping and store in the fridge, bringing both back to room temperture before finishing steps 9-11. The dough will last for 24 hours in the fridge, but the topping will last a week!

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