Honey Butter Toast Recipe (Japanese)
Honey Butter Toast Recipe (Japanese)- This honey butter toast recipe is based on my Shibuya Toast recipe which is a popular Japanese dessert that originated in Shibuya, Tokyo. This recipe is essentially a slice of baked sweet honey butter toast that is cooked till golden brown. Resulting in a gorgeously crunchy outside and a warm, soft and luscious middle. It can be topped with ice cream, chocolate treats and fruit but it can be served plain too!
Ingredients
- 1 loaf Shokupan or Brioche or Pan De Mie
- 180 g Butter Salted or Unsalted - Skip the Salt if using Salted (¾ Cup)
- 175 g Light Brown Sugar (¾ cup plus 2 tablespoons)
- 90 g Honey (¼ cup)
- Pinch Flaky Sea Salt
Instructions
- Preheat oven to 180 C/360 F/Gas Mark 4.
- Cut a loaf of Shokupan or Brioche Bread into 1.5 - 2 inch slices. I got 5 slices from 1 loaf.
- Combine Butter, Brown Sugar, Honey and a pinch of Salt in a small bowl and mix to form a smooth paste.
- Cut off the crusts from each side to create straight edges.
- Use a palette knife or bread knife to brush the honey butter all over the bread including sides.
- Place in a tray lined with baking paper/parchment paper.
- Bake in the preheated oven for 8 minutes.
- Then carefully using tongs, to flip the toast and bake for 8 more minutes.
- Allow to cool for a couple of minutes and then remove and set aside to cool on a cooling rack for 10 - 15 minutes and serve plain or with toppings of your choice.
Notes
What To Serve with Honey Toast
This recipe can be served alone but it is delicious served with a scoop of Ice Cream. You can also serve it with a hot drink such as Chai or Coffee.Variations
Use Demerara Sugar in place of Light Brown Sugar for extra crunch. Try a mild flavoured honey for an additional layer of flavour.Top Tips
Make sure to let the Toast cool for 15 minutes before eating. When you remove ot from the oven, don't touch it directly as the Honey Sugar mixture will be HOT! When turning the Toast midway, do it carefully and with tongs.Storage
Honey Toast is best made and served fresh as it does soften with time. The bread can be made in advance and set aside for 2 day before making into honey toast. If you do have leftovers, I would suggest that you store them in an airtight container for no longer then a day. To reheat, bake them at 180 C/360 F/Gas Mark 4 for 1 - 2 minutes at before serving. You can also reheat in a frying pan with some butter and a drop of oil.Nutrition
Calories: 279kcalCarbohydrates: 31gProtein: 0.3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 151mgPotassium: 40mgFiber: 0.02gSugar: 30gVitamin A: 562IUVitamin C: 0.1mgCalcium: 24mgIron: 0.2mg
Tried this recipe?Let us know how it was!
