Bread crust rusks made with honey instead of sugar. They have a moist texture.

Today, I tried making bread crust rusks using honey instead of sugar.

The sweetness of the finished rusks was fine, but the texture was moist. I felt that it would have been more delicious with the texture of sugar sprinkled on the surface of the rusks.

Japanese link: Honey Bread Crust Rusks

Honey Bread Crust Rusks (Ingredients)

Calories and prices are approximate values.

Honey Bread Crust Rusks (Instructions)

First, I cut off the bread crusts and cut them into pieces about 2 cm long.

Next, I heated them in the microwave at 500W for 2 minutes. After that, I took them out, added butter cut into 5mm cubes, and mixed.

Once the butter was thoroughly incorporated, I added honey and mixed further.

Then, I heated them in the microwave at 500W for another 2 minutes. After that, I took them out, mixed lightly, and heated again at 500W for 1 minute. The longer the microwave time, the harder the texture will be, so if you prefer a harder texture, you might want to increase the microwave time.

The sweetness of the finished rusks was fine, but the texture was moist. I felt that it would have been more delicious with the texture of sugar sprinkled on the surface of the rusks.