Ingredients
- 80g Water
- 215g Bread Flour
- 150ml Milk
- 15g Caster Sugar
- 7g Dried Yeast
- 40g Butter
- 5g Salt
- 50g Honey
- Whipped Cream as needed
- Chocolate Spread as needed
- Strawberries as needed
- Raspberries as needed
- Blueberries as needed
- Honey as needed
Honey Toast
| Serves: 4 | Recipe course: Dessert | Machine: Cooking machine | Total time (min.): 170 |
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.
Tools
- Oven
- Parchment paper
- Whisk
- Microwave
- Cooking Chef XL
- Heatproof bowl
- Cooking chef xl bowl
- Lightly floured surface
- Loaf tin (450g) - 15cm (6")
- Heatproof bowl
- Baking tray - large
- Cutting board
Method
- Add water and bread flour to a clean heatproof bowl
- Whisk until combined
- Microwave until smooth then set aside
- Attach the Whisk
- Add milk to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 5 min, 30°C, Speed OFF
- Then add caster sugar, dried yeast and butter to the Cooking Chef XL Bowl
- Mix with splashguard fitted until light and fluffy - 2 min, Speed 3
- Let rest - 5 min
- Remove the Whisk
- Add bread flour and salt to the Cooking Chef XL Bowl
- Transfer content of heatproof bowl to Cooking Chef XL Bowl
- Attach the Dough Tool
- Mix with splashguard fitted until dough forms - 10 min, Speed 1
- Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
- Transfer dough to lightly floured surface
- Pull the edges of the dough into the centre
- Transfer dough to loaf tin (450g)
- Cover with kitchen towel
- Prove until doubled - 30 min
- Pre-heat oven - 185°C
- Place the loaf pan in the oven
- Bake until golden brown then reduce heat - 30 min, 185°C
- Remove from oven and let cool
- Add honey and butter to a clean heatproof bowl
- Microwave until melted while stirring occasionally
- Line a clean baking tray with parchment paper
- Transfer bread to cutting board
- Slice into 4 equal pieces
- Place bread on baking tray
- Brush each slice with the melted honey and butter
- Bake until golden brown - 10 min, 180°C
- Remove from oven and let cool
- Garnish with whipped cream, chocolate spread, strawberries, raspberries, blueberries and honey
- Serve