Sweet Nostalgia: Crispy Dalgona Toast Recipe
Sweet Nostalgia: Crispy Dalgona Toast Recipe
Homemade Dalgona Toast: The Perfect Holiday Snack
I decided to transform some leftover baguette slices from the freezer into a delightfully sweet and crispy ‘Dalgona Toast.’ By spreading them generously with sugar and butter and baking them under the broiler, a rich, caramel-colored ‘dalgona’ forms on top. This incredibly sweet and crunchy treat pairs wonderfully with a glass of milk. It’s an ideal holiday snack for kids and adults alike, evoking cherished memories.
Dalgona Toast Ingredients- 2 Tbsp unsalted butter, softened
- 3 Tbsp granulated sugar
- 6 slices baguette (about 1-1.5 cm thick)
Cooking Instructions
Step 1
First, let’s prepare the sweet topping. In a bowl, combine 2 tablespoons of softened, room-temperature butter and 3 tablespoons of sugar. Gently mix them with a fork or spatula until the butter is pliable but not melted and runny.
Step 2
Now, it’s time to thoroughly combine the butter and sugar. Stir them together until they form a smooth, creamy mixture, ensuring all the sugar granules are well incorporated into the butter. Aim for a consistent texture without lumps.
Step 3
Prepare your 6 baguette slices. Using a spoon or a small spatula, spread the sugar-butter mixture evenly and generously over one side of each baguette slice. Make sure to cover the entire surface, including the edges, for maximum flavor.
Step 4
Apply a fairly thick layer of the sugar-butter mixture. This ensures a rich, caramelized flavor and a satisfyingly crisp texture when baked. Don’t be shy; a generous coating is key to a delicious result.
Step 5
Preheat your oven to 180°C (350°F). Arrange the coated baguette slices on a baking sheet and bake for approximately 10 to 15 minutes, or until the bread is golden brown. Baking times may vary depending on your oven.
Step 6
For a deeper, more intense dalgona color, I adjusted the baking process slightly. I first baked them for 10 minutes in a conventional oven mode (top and bottom heat) to cook the bread thoroughly. Then, for the final 2-3 minutes, I switched to the broil or top-heat-only mode to caramelize the sugar and achieve that beautiful, rich brown color. Keep a close eye on them during this final stage to prevent burning!
