500 gram strong breadflour
275 gram lukewarm water
10 gram (dry) yeast
8 gram salt
75 gram butter at room temperature
200 gram water
50 gram breadcrumbs
5 gram sugar
2 gram (dry) yeast
1 tablespoon sunflower oil
pinch of salt
Preheat oven at 50 degrees Celsius. As soon as temperature is reached, switch oven off.
Add flour and yeast to TM-bowl, 5 seconds speed 5 to mix thoroughly. Add water and salt. Knead dough for 12 minutes. During last five minutes, add butter, a bit at a time. Check your dough with windowpane test. If it's ready, tip out the dough into a bowl. Cover bowl with clingfilm and let dough proof in the oven for an hour or until doubled in volume.
Prepare the mixture for the tiger crust by adding the ingredients in a small bowl, mix thoroughly. Cover with clingfilm and leave until later use. Don't put it in the fridge, but keep it at room temperature.
Divide the dough in 10 pieces of plm 80 gram, shape them into nice round breadrolls. Place the breadrolls on a baking tray, covered with a silicone baking mat or baking paper. Take one tablespoon tiger mixture at a time and cover the top of the rolls with a thick layer of tiger mixture. Cover the breadrolls
and let them proof for an hour. Meanwhile, preheat the oven at 180 degrees Celsius (fan-assisted oven. 200 degrees Celsius conventional oven).
Bake the breadrolls for about 20 minutes until golden. Let them cool down.