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Honey Toast

Serves: 4 Recipe course: Dessert Machine: Cooking machineTotal time (min.): 170
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This decadent dessert originated in the Shibuya district of Tokyo. This recipe is made with Shokupan (Japanese milk bread), then generously sliced and covered with a honey butter glaze that makes this crunchy with a warm and soft filling. It is then decorated with toppings like ice cream, strawberries, whipped cream, biscuits, and chocolate chips. Finally, it is usually drizzled with smooth milk chocolate or chocolate spread.

Ingredients

Tools

Method

  1. Add water and bread flour to a clean heatproof bowl
  2. Whisk until combined
  3. Microwave until smooth then set aside
  4. Attach the Whisk
  5. Add milk to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Cook with splashguard fitted until hot - 5 min, 30°C, Speed OFF
  8. Then add caster sugar, dried yeast and butter to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted until light and fluffy - 2 min, Speed 3
  10. Let rest - 5 min
  11. Remove the Whisk
  12. Add bread flour and salt to the Cooking Chef XL Bowl
  13. Transfer content of heatproof bowl to Cooking Chef XL Bowl
  14. Attach the Dough Tool
  15. Mix with splashguard fitted until dough forms - 10 min, Speed 1
  16. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  17. Transfer dough to lightly floured surface
  18. Pull the edges of the dough into the centre
  19. Transfer dough to loaf tin (450g)
  20. Cover with kitchen towel
  21. Prove until doubled - 30 min
  22. Pre-heat oven - 185°C
  23. Place the loaf pan in the oven
  24. Bake until golden brown then reduce heat - 30 min, 185°C
  25. Remove from oven and let cool
  26. Add honey and butter to a clean heatproof bowl
  27. Microwave until melted while stirring occasionally
  28. Line a clean baking tray with parchment paper
  29. Transfer bread to cutting board
  30. Slice into 4 equal pieces
  31. Place bread on baking tray
  32. Brush each slice with the melted honey and butter
  33. Bake until golden brown - 10 min, 180°C
  34. Remove from oven and let cool
  35. Garnish with whipped cream, chocolate spread, strawberries, raspberries, blueberries and honey
  36. Serve

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