Dutch Crunch Buns Recipe

Method

Bun Dough Mixing: In a mixing bowl of a spiral mixer, combine refined wheat flour, SwissBake® Durum Native, castor sugar & fine sea salt. Add the fresh yeast and 550g chilled water. Knead on slow speed for 3 minutes until a cohesive dough forms. Add softened butter and continue kneading on fast speed for 5–7 minutes until the dough reaches full gluten development and passes the windowpane test. If the dough feels too tight, gradually add the remaining 30g water. Target final dough temperature should be 25°C to 26°C. 

Bulk Fermentation & Shaping: Cover the dough and allow it to bulk ferment at room temperature for 35–40 minutes. Once rested, transfer the dough to the bench and divide into 85g to 90g portions. Round each portion tightly into a smooth, high ball to create strong surface tension. Place the rounded buns on greased or lined baking trays with enough space for expansion, then flatten each bun very slightly with the palm of your hand. 

Proofing & Dutch Crunch Paste Preparation: Place the trays in a proofer set at 32°C with 80% relative humidity and proof for 45–50 minutes. Prepare the Dutch Crunch paste around 20 minutes before proofing ends. In a bowl, whisk warm water, instant dry yeast, and sugar, then allow it to stand for 2 minutes. Add rice flour, oil & salt, then whisk until a thick, smooth paste forms, similar to thick pancake batter. Let the paste sit at room temperature for 15–20 minutes so it becomes slightly bubbly and aerated. This fermentation step helps create the pronounced crackle effect.  

Dutch Crunch Topping Application: When the buns are around 85% proofed, puffy, and nearly doubled, gently remove them from the proofer. Using a soft pastry brush or the back of a spoon, apply a generous thick layer of the fermented Dutch Crunch paste over the top and slightly down the sides of each bun. Avoid pressing too firmly, as this can deflate the proofed dough. Let the topped buns rest at room temperature for another 5-10 minutes before baking.  

Baking & Cooling: Preheat the deck oven to 210°C top heat and 200°C bottom heat, or use a fan oven at 190°C. Load the trays and inject moderate steam for 2–3 seconds at the beginning of baking. Bake for 15–18 minutes until the topping forms a highly cracked, deeply golden, crisp crust. Transfer the buns immediately to wire racks after baking. The crust will firm up further as it cools.