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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar. | 2. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). | 3. Add in vegetable oil, salt and 2 cups of flour. | 4. Mix at low speed until the dough comes together. | 5. Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.). | 6. Knead for about 4 minutes, until smooth and elastic. | 7. Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball. | 8. Place in a lightly greased bowl and cover with plastic wrap. | 9. Let rise for 1 hour, or until doubled (or more) in size. | 10. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). | 11. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). | 12. Cover with a clean towel and let rise for 15 minutes while you prepare the topping. | 13. Coat the top of each roll or loaf with the topping (recipe below). | 14. Let stand for 20 minutes after applying the topping. | 15. The Topping. | 16. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. | 17. The consistency should be like stiff royal icing – spreadable, but not too runny. | 18. If you pull some up with your whisk it should look like soft peaks. | 19. Add more water or rice flour as necessary. Let stand 15 minutes. | 20. Coat the top of each loaf or roll with a thick layer of topping. | 21. You should err on the side of applying too much topping – a thin layer will not crack properly. | 22. Sprinkle on the optional salt if you wish-I did. | 23. Let stand, uncovered, for 15 minutes. | 24. Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. | 25. The Dutch Cruch topping should crack and turn a nice golden-brown color. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/4	teaspoons		-	-	-	-
milk	1 1/4	1/4	low fat	690.0	16.62	6.87	71.52
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1 1/2	1/2		-	-	-	-
purpose flour	3 -4	cups		-	-	-	-
active yeast	2	packets		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	2	tablespoons		1208.97	302.394	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1/2	teaspoon		-	-	-	-
rice flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
sea salt	1	tablespoon	coarse	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.