Don’t know what to do with panutsa? Treat it like sugar or honey! That was how this Panutsa Butter Toast came to be, inspired by the original honey butter toast. No need for an oven, just a pan!
Panutsa or panocha is jaggery; it’s raw sugar that’s brown, tastes a lot like palm sugar, and made from sugarcane juice. More comparable to dark brown sugar and muscovado over refined white sugar, you can expect a similar depth of flavor with panutsa.
To use panutsa, you need to melt it. This gives you the power to make it as loose or as honey-like as you want in terms of consistency, which makes it so versatile. Because of this concept, our panutsa butter was born!
Making toast with this panutsa butter was a treat. Trimming a fat chunk of bread into a square, spreading soft, sweet butter all over it, gently cooking each side until it’s all even, golden, caramelized. The entire process is incredibly appetizing, whether you’re the cook or the eater.
Ingredients
Ingredients
- 250g panutsa
- 120g water
- 150g whipping cream, at room temperature
- 1 cup unsalted butter, softened
- 40g raw, brown, or muscovado sugar
- salt, to taste
- 1 brioche loaf or soft rolls, for toast
Make panutsa caramel: Chop panutsa into small, almost bite-sized pieces. Add panutsa pieces and water to a small skillet or saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until syrupy.
Add whipping cream while whisking constantly. Continue whisking and cooking until mixture has reduced to a thick, caramel-like consistency. Make sure the mixture does not go beyond 242°F (116°C). Remove from heat and set aside to cool to room temperature.
Make panutsa butter: Combine softened butter, panutsa caramel, and sugar in a large mixing bowl. Season with salt. Whip together by hand or with an electric mixer until fluffy.
Make panutsa toast: Slice a soft roll or piece of brioche into an even square (or rectangle). Keep the fat trims, slice into sticks, and set aside. Spread a good layer of panutsa butter on all sides of the toast.
To cook over the stovetop, cook buttered toast in a non-stick skillet over medium heat. Once bottom side is golden brown, turn and cook until all of the sides are golden brown and caramelized.
To cook in the oven, bake buttered toast in an oven preheated to 350°F (180°C) for 10 minutes, flipping halfway through.
