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Shibuya Toast | Bake to the roots

Shibuya Honey Toast

  • Author: Bake to the roots
  • Prep Time: 40m
  • Cook Time: 55m
  • Total Time: 3h 30m
  • Yield: 1
  • Category: Dessert
  • Cuisine: Japanese

Description

Delicious sweet dessert from Japan: Shibuya Honey Toast. A bread box stuffed with toasted bread, fruits and ice cream.


Ingredients

For the Shokupan:
2 cups (260g) all-purpose flour (plus more if needed)
1 tbsp. sugar
3/4 tsp. active dry yeast
1/4 tsp. salt
4 fl. oz. (120ml) lukewarm water
1.7 fl. oz. (50ml) milk
0.9 oz. (25g) butter, at room temperature
For the Shibuya toast/filling:
3 tbsp. butter, melted
1/2 cup fruits & berries (e.g. melon, strawberry, raspberry, …)
1-2 tsp. sugar
1-2 tbsp. sweetened condensed milk
1 tbsp. honey
For the decoration:
2-3 scoops of ice cream
some whipped cream (optional)
some fresh fruits/berries
some cookies or chocolate candies for garnish
vanilla sauce (optional)

Instructions

1. For the Shokupan add the flour, sugar, yeast, and salt to a large bowl and mix to combine. Add the lukewarm water, milk, and butter and knead for about 10 minutes until you get a nice smooth dough. If the dough seems too wet, add some more flour. Cover the bowl and let the dough rise in a warm place for about 1 hour until the volume has doubled.
 
2. Grease a 4.5×4.5 inches (11,5×11,5cm) Shokupan tin* lightly and set aside. Place the dough on a floured surface and knock out the air. Shape into a ball and place inside the baking tin. Cover with the lid and rise another 25-30 minutes in a warm place.
 
3. Preheat the oven to 390°F (200°C). Place the baking tin with the lid closed in the oven and bake for about 40 minutes until the top of the bread looks golden brown (yes, you can check and remove the lid for that at the end). Take out of the oven, tap the pan on all sides to loosen the bread a bit and remove it. Let cool down completely on a wire rack. The bread can be made a day in advance and stored in a bread bag*.
 
4. To finish the Shibuya toast preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Cut off the crust on the top of the Shokupan bread. Use a sharp knife to cut a square into the bread. Leave about 0.4 inches (1 cm) border to all sides and keep the same distance to the bottom of the bread – you want basically an empty bread box remaining with all sides and the bottom intact. Cut the insides of the bread into 0.8 inches (2 cm) large dices. Brush the dices and the inside and outside of the bread box with the melted butter and place everything on the prepared baking sheet. Bake for 10-15 minutes or until the box and bread pieces are crunchy and got some color. Take out of the oven and let cool a bit.
 
5. While the bead is in the oven cut the larger fruits (e.g. melon) you are using into smaller pieces. Add everything to a bowl, mix with the sugar and let them macerate a bit. When you are ready to serve add the bread dices to the bowl with the fruits/berries and mix to combine. Brush the inside of the bread box with the sweetened condensed milk and fill in the bread-fruit-mixture. If there is too much filling, serve it on the side in a small bowl. Drizzle with the honey, top with ice cream, whipped heavy cream, fresh fruits/berries, and cookies and/or chocolate candy pieces (all optional). Serve immediately with some vanilla sauce (also optional). You will need a fork and sharp knife to eat the bread box ;)

Notes

Enjoy baking!

Keywords: Shibuya, honey, toast, fruits, berries, ice cream, Shokupan, bread

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