Shibuya Honey Toast Recipe
Shibuya Honey Toast
Serves 2 to 3
This easy, Insta-worthy dessert originated in the Shibuya district of Tokyo but is now popular all over the world. It's made from a square loaf of shokupan, Japanese milk bread with a slightly sweet, pillowy interior. The toppings here are just suggestions—the options are limitless!
Ingredients:
- 1 end shokupan milk bread loaf, 4-inches long
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- Option 1:
- Mixed berries
- Large strawberry marshmallows
- Sweetened whipped cream
- Berry sorbet
- Fruit-flavored macarons
- Honey
- Lemon zest
- Option 2:
- Chopped mango
- Orange segments
- Sweetened whipped cream
- Mango sorbet
- Orange Cardamom Ice Cream
- Coconut macarons
- Honey
- Toasted coconut flakes
Directions:
- Place rack on lower third level of oven. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- To create a bread box, stand loaf upright with cut side facing up. Using a sharp-tipped serrated knife, cut a square within the loaf, leaving a 1/2-inch border on all sides. Next, lay loaf on its side. To help the inner cube of bread come out while leaving the bottom of the box intact, make a slit, half an inch from the bottom of the box, cutting across, but not all the way through to the long side of the loaf furthest from you.
- Return bread box to upright position. Remove large, inner cube of bread, and cut into small 1-inch cubes. Place bread box, open end up, and bread cubes on prepared sheet pan.
- Combine honey and melted butter. Brush mixture all over bread box, inside and out, and all sides of bread cubes. Bake 8 to 10 minutes, with open end of bread box facing up. Occasionally turn bread cubes for even browning.
- Once cool, fill box with toasted bread cubes and fillings of choice. Finish with an additional drizzle of honey. Serve immediately.