Components
- Two pieces of Japanese milk bread (shokupan), each approximately 2.5 cm thick (or you can use bread or brioche if you like).
- 2 tablespoons of butter softened to room temperature
- 1 tablespoon of demerara sugar
- 2 tablespoons of honey are needed
- A small amount of salt, about a pinch
Setup phase
- Using a serrated knife, slice the bread into pieces 2.5 cm thick. Remove and discard the crust along with the shell. In a medium-sized bowl, thoroughly combine the butter with sugar, honey, and salt.
- Using a small spatula (or a butter knife without serrations), apply a thin coating of the butter mixture to both sides of each bread slice, covering the edges as well—every part of the slice should be buttered.
- Preheat the Electrolux Air Fryer by Rita Lobo to 180 °C and set it to bake for 13 minutes. Arrange the slices side by side in the basket. Bake for 8 minutes, or until the top is golden. Using tongs, flip the slices and cook the other side for an additional 5 minutes.
- Place the honey toasts on a cooling rack and allow them to rest for about 10 minutes, or until they become crispy—try to resist! The toasts will still be soft right after coming out of the Air Fryer; this resting period is what makes them crispy and caramelized. Serve immediately afterward.
TORRADO’S WORRY
Simply use the formula below to make smaller or larger servings:
For one tablespoon of butter at room temperature, add one and a half teaspoons of demerara sugar and one teaspoon of honey.
OTHER EYE DROPS
We conducted the experiment! You can use either refined or brown sugar, but keep an eye on the Air Fryer’s temperature as it may differ based on the sugar type. The toast’s color, flavor, and texture might vary slightly, but it turns out just as tasty!
