It became a tradition in our family to bake these buns for the 4th of July burgers. They are very attractive and entertaining to bite. This recipe is based on Dutch crackle bread.

Brown rice flour and Valrohna coca powder make the crust darker and intense. White rice flour makes crunchy scales curl a little.

Crackle Buns
Crackle Buns

Crackle Buns
Crackle Buns

Crackle Buns
Crackle Buns

Crackle Buns
Crackle Buns

4th of July Crackle Buns

Prep Time12 hrs
Cook Time45 mins
Total Time23 hrs 45 mins
Course: Bread
Cuisine: European
Keyword: bread, decorated, lycooking, lyukum cooking lab, recipe
Servings: 8 buns

Ingredients

for dough

  • 400 g wheat flour all-purpose, King Arthur
  • 7 g Saf Instant Yeast
  • 1 1/2 tsp kosher salt
  • 240 ml milk 2%, warm
  • 25 g barley malt syrup
  • 30 ml walnut oil

for craquelure paste

  • 7 g Saf Instant Yeast
  • 1/2 tsp kosher salt
  • 1/2 tsp cocoa powder
  • 120 g brown rice flour
  • 15 g barley malt syrup
  • 15 g walnut oil
  • 200 ml water warm, no more than 200ml

Instructions

  • Mix first three dry ingredients.
  • Mix second three wet ingredients.
  • Combine 1 and 2. Keep covered in room temperature to properly hydrate flour for 20 minutes. Kneed soft elastic dough and let it ferment in room temperature for 20-30 more minutes, covered. Buns taste better if the dough is raised slowly overnight in a refrigerator. Otherwise, continue in room temperature for about 1 hour until the dough doubles in size.
  • Put room-temperature dough onto a lightly floured surface and divide into 8 equal portions. Shape each portion into a ball, place on parchment paper-lined baking sheet and let it rise for 30 minutes, covered.
  • When rolls double in size, preheat the oven to 375-380F and start working on craquelure.

for craquelure paste

  • Mix first four dry ingredients.
  • Mix malt syrup, oil and 150ml of warm water.
  • Combine 1 and 2 with a whisk. Runny paste should drip off the whisk slowly. If not, add more water, a teaspoon at a time (but no more than 50ml) to make consistency right.
  • Keep the paste in room temperature for 15 minutes to let the yeast work.
  • Spread 1/8" thin layer of the paste on rolls. It should be 3-4mm (1/8”) thick. If the layer is too thin, it won’t crackle; too thick — the contrast between the soft crumb and hard crumb will be unpleasant. It is OK to let the paste run on the surface of baking sheet. It is easy to cut off tails of crust when baked.
  • Put rolls into hot oven and bake for 35-40 minutes. Cool buns on a wire rack before serving.