Honey Toast

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    345

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.

recipe updated May 3, 2025

Ingredients

  • Water icon
    Water
    80 g
  • Bread flour icon
    Bread flour
    215 g
  • Milk icon
    Milk
    150 ml
  • Caster sugar icon
    Caster sugar
    15 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Butter icon
    Butter
    40 g
  • Salt icon
    Salt
    5 g
  • Honey icon
    Honey
    50 g
  • Whipped cream icon
    Whipped cream
    as needed
  • Chocolate spread icon
    Chocolate spread
    as needed
  • Strawberries icon
    Strawberries
    as needed
  • Raspberries icon
    Raspberries
    as needed
  • Blueberries icon
    Blueberries
    as needed
  • Honey icon
    Honey
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Cooking Chef XL
  • kCook icon Heatproof bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Loaf pan (450g) - 15cm (6")
  • kCook icon Heatproof bowl
  • kCook icon Baking tray - large
  • kCook icon Cutting board

Step preview

  1. Add water and bread flour to a clean heatproof bowl
  2. Whisk until combined
  3. Microwave in 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 pan (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 in 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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