Recipe for Aussie Crunch Buns from Chef Tom Moore

Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Aussie Crunch Buns from his new cookbook Crust. These buns are also called Dutch crunch buns—or tiger buns, due to their stripy appearance. By whatever name, they all have that signature crackle on top, making them a delicious vessel for softer foods such as avocado and cheese. Or try making a sandwich with roasted chicken, sweet chili sauce, cilantro, mayo, and fresh lettuce.

Aussie Crunch Buns

Ingredients:

For Bread

• 4⅓ cups (640 g) all-purpose flour
• 3 Tbsp (37 g) granulated sugar
• 1 Tbsp kosher salt
• 6 Tbsp (93 g) Philadelphia-style cream cheese
• 2 Tbsp (30 g) unsalted butter, at room temperature
• 2¼ tsp instant dry yeast
• 1⅓ cups (325 ml) lukewarm water (90–100°F/32–38°C)
• 1 egg, at room temperature

For Topping

• 1¼ cups (200 g) rice flour (see note)
• 3 Tbsp (37 g) granulated sugar
• 2¼ tsp instant dry yeast
• 2 tsp kosher salt
• ¾ cup + 2 Tbsp (205 ml) lukewarm water (90–100°F/32–38°C)
• ⅓ cup (75 ml) vegetable oil

Directions:

1. Make the bread: In a stand mixer, stir together the flour, sugar, salt, cream cheese, butter, and yeast. Add the water and egg. Using the dough hook attachment, mix on low speed until a rough-looking dough forms, about 1 minute.
2. Increase the mixer speed to medium and mix until the dough looks smooth, about 15 minutes. The dough should not stick to the bottom of the bowl during this process; instead, it should “clean” the sides of the bowl as it mixes, pulling away from the sides into a cohesive ball. If it seems too sticky, add 1 teaspoon of flour. If it seems too dry and isn’t coming together, add 1 teaspoon of water. It is better to err on the sticky side, as you can adjust by adding more flour during kneading. It is harder to add water once the dough comes together. Stop the mixer several times throughout the mixing process to scrape the dough off the dough hook, if needed.
3. Remove the dough from the bowl and knead it lightly into a smooth, round ball. Lightly grease the bowl, then return the dough to the bowl. Cover with plastic wrap and set in a warm place (see note on page 179) for 1 hour. The dough should double in size.
4. Line two large sheet pans with parchment paper. Tip the dough onto a lightly floured surface. Using lightly floured fingertips, gently press it into a 10 × 14-inch (25 × 35 cm) rectangle, about 1 inch (2.5 cm) thick. Using a pastry scraper or dull knife, cut the dough in half lengthwise, then cut each half into six equal pieces. Firmly flatten out each piece, one at a time, to form a 3 × 5-inch (8 × 13 cm) rectangle.
5. Working with one rectangle at a time, lay it with a long side toward you. Starting with the side farthest from you, carefully fold over one-third of the dough. Using the heel of your hand, lightly tap down on the folded dough to remove any air bubbles. Starting at the back again, fold it in half to form a 1-inch (2.5 cm) wide cylinder. Pinch along the seam to seal the dough. Lightly roll the cylinder back and forth on the counter to ensure the seam is sealed and to make it a little longer—about 6 inches (15 cm). Repeat to make twelve buns.
6. Place six buns, seam side down, in two rows of three on each prepared pan, leaving as much space as possible in between. Cover the buns loosely with lightly oiled plastic wrap and place the pans in your warm proofing spot for 40–50 minutes or until the buns are one and a half times their original size and are slightly springy when poked with a finger.
7. Preheat the oven to 400°F (200°C), with one rack in the top third and one in the lower third or middle.
8. Make the topping: In a medium bowl, stir together the rice flour, sugar, yeast, and salt. Add the water and oil and whisk together to get a smooth paste. Cover with plastic wrap and let rest at room temperature for 20 minutes before using.
9. This next part is a little messy and should be done only when the buns are ready to go in the oven. Using a small offset spatula, spread 1 tablespoon of the topping over each bun. Don’t worry if the topping falls off a bit, so long as there is a thin, even amount covering each bun.
10. Place both pans in the oven and close the door, working quickly so you don’t lose too much heat. Lower the temperature to 350°F (180°C). Bake for 24–28 minutes, rotating the trays after 12 minutes to ensure even baking, until the buns are deep golden brown all over and the tops have a crackle effect. Transfer the buns to a wire rack and let cool completely before serving. These buns will keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.

KITCHEN NOTES:

• Rice flour is simply finely ground white rice. It can be purchased at most grocery stores, or you can make it yourself by grinding 1 cup (200 g) of white rice in a flour mill or spice grinder and sifting it through a fine-mesh sieve. Since rice and grinders can vary, be sure to measure the rice flour once it’s processed.
• When rolling the buns, be quick and try not to handle the dough too much or you will melt the butter and the dough will become glossy and sticky, making it difficult to shape properly. A little sprinkle of flour might help, but ideally, ask someone with cool hands to help you out here!

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Crust by Tom Moore and Rebecca Wellman (September 24th, 2024)

From the go-to boutique bakery in Victoria, BC, this cookbook—with over 85 recipes—satisfies every sweet, savoury, and in-between craving you might have, all while making you a better baker. Every morning, for over a decade, locals and visitors alike have lined up outside Crust Bakery, eager to taste their delicious, rustic baking. It’s the kind of baking you dream of filling your home with. And now, you can! Within the pages of this debut cookbook, Crust founding chef and co-owner Tom Moore shares recipes for the bakery’s most popular menu items, breaking them down into manageable steps and peppering in hints and tips to help you achieve success at home.