Honey Brick Toast (Original video)

Ingredients:

• 50g bread flour
• 90g whole milk
• 480g bread flour
• 5g instant yeast
• 30g sugar
• 5g kosher salt
• 60g heavy cream
• 40g honey
• 270g whole milk
• 30g unsalted butter
• Strawberry jam
• Orange jam
• Plum jam
• Honey
• Cinnamon
• 1 stick of butter
• Salt
• Fresh strawberries
• Fresh plums
• Ice cream
• Condensed milk
• Mint sprig

Instructions:

1. Make tangzhong by combining 50g bread flour with 90g whole milk in a medium saucepan over medium heat until sticky and tight. Cool in the fridge.
2. In a stand mixer, combine 480g bread flour, 5g instant yeast, 30g sugar, 5g kosher salt, and cooled tangzhong. Add 60g heavy cream, 40g honey, and 270g whole milk. Knead with a dough hook for 4-6 minutes.
3. Add 30g unsalted butter and knead for 6-8 more minutes until smooth. Let the dough rise for 1-2 hours.
4. Grease a rectangular Pullman loaf pan and place the dough inside. Let it rise for 45 minutes.
5. Bake at 375 degrees Fahrenheit for 30-45 minutes. Let cool to room temperature.
6. Cut out a cube of bread from inside the loaf. Cut the cube into smaller cubes.
7. Melt a stick of butter and add a heaping tablespoon of orange marmalade, a pinch of salt, and a couple dashes of cinnamon. Spread the mixture inside and outside of the toast walls.
8. Toss the bread cubes in the leftover butter and jam mixture. Bake at 375 degrees Fahrenheit for 8-10 minutes.
9. Assemble the toast by layering the toasted wall fortress, strawberry jam, toasted bread cubes, sliced strawberries, plum jam, more bread cubes, orange marmalade, more bread cubes, fresh plums, and more strawberries. Top with ice cream, condensed milk, honey, and a mint sprig.