Our dream brunch is the honey toast churned out of the kitchens of Covent Garden’s Arome Bakery. It is just something else. The exterior is slightly sticky, burnished golden and satisfyingly crunchy, like toffee. The middle is plump, sweet and doughy. Heaven.
Honey toast originates in Tokyo’s vibrant Harajuku district, where creator Keiji Adachi made Instagram drool with his towering plinths of honied milk bread, topped with fresh fruit and cream.
But listen, you don’t need to travel all the way to Japan, or even leave your house, to experience the bliss of honey toast. All you need is a few ingredients to knock it up in your own kitchen.
Unless you live near an artisan bakery (lucky you), you might find it hard to get hold of a big uncut brioche loaf, so we’ve adapted the recipe to be made with (much easier to buy) buttery brioche buns. Brunch will never be the same again.
And we’ve used Great British Food Award-winning honey from Bermondsey Street Bees.
Ingredients (makes 4)
- 4 halves of brioche bun
- 150g unsalted butter, softened
- 150g honey
- Large pinch sea salt
- 1tsp ground cinnamon
- 100g demerara sugar
- Clotted cream or ice cream and fresh fruit to serve
Method
1. Heat your oven to 180C and line a baking tray with greaseproof paper.
2. Combine the butter with the honey, the salt and cinnamon. It should be nice and soft.
3. Spread the brioche buns all over with the honey butter and sprinkle with demerara sugar.
4. Place on the tray and bake for 12 minutes, turning over halfway. The buns should be dark golden all over and crunchy on the outside.
5. Serve warm with your choice of toppings.
