Dessert: United States – Great Lakes United States — Michigan Upper Peninsula – Upper Peninsula Trenary Toast

Serving Size: 12

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 1 cup (240 ml) whole milk, warmed to 105–115°F (40–46°C)
- 2 1/4 tsp (7 g / 1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar, divided
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 2 large eggs, approx. 100 g
- 1 tsp (5 ml) vanilla extract
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) kosher salt
- 2 tsp (5 g) ground cinnamon (for the dough, optional but traditional)
- 4 tbsp (60 g) unsalted butter, melted (for brushing)
- 1/2 cup (100 g) granulated sugar (for topping)
- 2 tbsp (15 g) ground cinnamon (for topping)
- 2 tbsp (25 g) turbinado or coarse sugar (optional, for finishing sparkle)

Instructions

Short Description:
A hard, twice-baked sweet bread flavored with cinnamon and sugar, Trenary Toast is crisp and long-lasting — traditionally eaten with coffee or tea. Slices are brushed with butter, coated in cinnamon sugar, and baked low and slow until dry and crunchy.

Regional Notes:
This is the Michigan Upper Peninsula (Trenary) version: an enriched, slightly sweet yeast loaf twice-baked and generously dusted with cinnamon-sugar. Unlike Italian biscotti, Trenary Toast starts as a soft, buttery loaf and is finished with a buttery cinnamon-sugar coating, producing a denser, longer-lasting toast prized by locals and tourists.

1. In a small bowl combine warmed milk and 1 tbsp (12 g) of the granulated sugar; sprinkle the yeast over the top and let sit 5–10 minutes until foamy.
2. In the bowl of a stand mixer (or a large mixing bowl), whisk together 4 cups (480 g) flour, the remaining granulated sugar, salt, and 2 tsp (5 g) ground cinnamon.
3. Add the melted butter, eggs (approx. 100 g), vanilla, and the foamy yeast-milk to the dry ingredients. Mix with a dough hook on low, then medium speed, until a soft, slightly tacky dough forms, about 6–8 minutes; add up to 2 tbsp (15–30 g) more flour only if dough is excessively sticky.
4. Turn the dough onto a lightly floured surface, shape into a ball, and place in a lightly greased bowl. Cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1–1 1/2 hours.
5. Punch down the dough and divide it in half. Shape each half into a log roughly 10–12 inches (25–30 cm) long and place on a parchment-lined baking sheet about 2 inches (5 cm) apart. Cover and let rise 30–45 minutes until puffy.
6. Preheat the oven to 350°F (175°C). Bake the logs 25–30 minutes, rotating the pan once, until golden brown and the loaves sound hollow when tapped. Remove from oven and cool on a rack 10–15 minutes (they should be warm but stable for slicing).
7. Reduce oven temperature to 275°F (135°C). While cooling, stir together 1/2 cup (100 g) granulated sugar and 2 tbsp (15 g) ground cinnamon in a shallow bowl for the topping. Melt 4 tbsp (60 g) butter in a small bowl for brushing.
8. Using a serrated knife, slice the loaves on the diagonal into 3/4-inch (2 cm) thick slices. Arrange slices cut side up on the baking sheet (you can fit two batches).
9. Brush each slice lightly with melted butter, then press the buttered surface into the cinnamon-sugar mixture so both exposed surfaces get a coating; sprinkle turbinado sugar on top if using.
10. Bake the coated slices at 275°F (135°C) for 25–35 minutes, flipping once halfway through, until they are dry and crisp to your preference. For extra hardness and longer shelf life, bake an additional 10–20 minutes, monitoring to avoid burning.
11. Transfer toasted slices to a wire rack and cool completely — they will harden further as they cool. Store in an airtight container; Trenary Toast keeps for weeks at room temperature.