Description
Classic Japanese Melon Pan is a delightful sweet bread featuring a soft and fluffy bread dough wrapped with a crisp, cookie-like topping scored to resemble a melon. This iconic baked treat offers a perfect balance of texture and subtle sweetness, making it a beloved snack or dessert across Japan.
Ingredients
Scale
For the Bread Dough:
- 2 1/4 cups bread flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast
- 2/3 cup warm milk
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Cookie Dough Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg yolk
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
For Assembly:
- Additional granulated sugar for rolling
- Plastic wrap
Instructions
- Prepare the bread dough: In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Add the warm milk and egg, mixing until a rough dough forms. Knead in the softened butter and continue kneading for 8–10 minutes until the dough becomes smooth and elastic. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
- Make the cookie topping: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk, milk, and vanilla extract, mixing well. Stir in the all-purpose flour until a soft dough forms. Shape the dough into a log, wrap it with plastic wrap, and chill in the refrigerator for 30 minutes.
- Shape the buns: Once the bread dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a smooth ball and set aside. Divide the chilled cookie dough into 8 equal pieces; roll each into balls as well. Flatten each cookie dough ball into a disk large enough to cover the top and sides of the bread dough balls, but not the bottom.
- Assemble and score: Wrap each bread dough ball with a cookie dough disk, covering the top and sides completely. Gently roll the wrapped balls in granulated sugar to coat. Use a knife to score a crisscross pattern on the cookie dough topping to mimic the appearance of a melon.
- Final proof and bake: Place the assembled buns on a parchment-lined baking sheet. Cover loosely and let rise for another 30–40 minutes until slightly puffed. Preheat the oven to 350°F (175°C). Bake the buns for 13–15 minutes or until the cookie topping turns lightly golden. Remove from the oven and allow to cool slightly before serving.
Notes
- Melon Pan typically does not contain melon flavor; the name comes from its melon-like appearance.
- For a flavored version, consider adding melon or matcha extract to the cookie dough.
- Ensure the cookie dough does not cover the bottom of the bread dough to allow proper rising.
- Use room temperature ingredients for better dough consistency.
- Handle the scored cookie topping gently to maintain the signature pattern during baking.
