Kinder Bueno Honey Toast Recipe

 This Kinder Bueno honey toast is as good as it looks. Dessert for breakfast (or vice versa), anyone?

Honey toast was a huge craze a few years ago and originated from Japan. It's also known as Shibuya honey toast or brick toast. And the basic framework for it is a super thick slice of shokupan (Japanese milk bread) toasted with butter and drizzled with honey. Or sometimes toasted with butter and honey at the same time so it's caramelised.

The most 'extra' iteration of it, though, is its hollowed-out incarnation, which is filled with its toasted insides, fruits, ice cream and anything else your heart desires. And my heart always desires Kinder Bueno. So I made a Kinder Bueno honey toast.

I used a third of a loaf made with my square shokupan recipe, but you can always use an unsliced storebought loaf. Shokupan/tangzhong bread or brioche work the best because of their rich flavour, but you can also use regular white bread. 

This is definitely a sharing dessert – look at the size of it. But it's a super fun one, easy to make, and super delicious too. And you can choose the fillings you like according to your tastes.

You can also watch me make this on YouTube:

Ready? Let's go.

Ingredients For Shibuya Honey Toast:

80g unsalted butter, softened at room temperature
30g caster sugar
30g light muscovado sugar
Pinch of salt
1/3 of a loaf of tangzhong milk bread/shokupan (preferably an end bit)

Ingredients For Fillings and Toppings:

Runny honey
Strawberries
Blueberries
Banana slices
Vanilla ice cream
Kinder Bueno stick
Hazelnut creme, melted
Milk chocolate, melted

Method:

1. Preheat the oven to 180°C and line a baking sheet with kitchen foil.

2. Stir the butter, sugars and salt together until creamy and well combined.

3. Place your chunk of loaf cut-side up (if you're using an end piece). Cut a large square shape the top, leaving about 1cm of space between the crust and your cuts and making sure you don't cut all the way to the end. Carefully scoop out your cube of bread, taking care to keep the shape in tact and creating a neat bread bowl.

3. Butter all surfaces of the bread bowl and centre cube with most of your sugar butter, cut the centre cube into smaller cubes, and use the rest of the butter to coat your mini cubes too.

4. Bake for about 10 minutes, or until the cubes and bread bowl are golden brown and caramelised. You may need to rescue the mini cubes a little earlier/keep the big bread bowl in for a bit longer as the small pieces toast up faster.

5. Leave to cool enough to handle, and place the bread bowl on a serving plate. Drizzle with honey, and start loading up the hole with berries, banana slices, and the mini cubes.

6. Stick in a Kinder Bueno stick, place a scoop of ice cream on top, and drizzle over your melted hazelnut creme and milk chocolate to serve.

Enjoy, and have fun.