Description
Classic Japanese Melon Pan is a delightful sweet bun characterized by a soft, fluffy bread base topped with a crisp, cookie-like crust. Despite its name, it does not contain melon flavor traditionally; the name refers to the bun’s appearance resembling a melon. This recipe combines a tender bread dough with a lightly sweet, buttery cookie dough crust, finished with a distinctive crisscross pattern and a sugar coating for an irresistible treat.
Ingredients
Scale
For the bread dough:
- 2½ cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- ¾ cup warm milk
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the cookie dough topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 egg yolk
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- Extra granulated sugar for coating
Instructions
- Prepare the bread dough: In a large bowl, combine bread flour, sugar, salt, and instant yeast. In a separate bowl, whisk warm milk with the egg. Add the wet ingredients to the dry and mix until a dough forms. Knead for about 10 minutes until smooth and elastic, then incorporate the softened butter, continuing to knead until the dough is glossy and stretchy. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Make the cookie dough topping: Cream the softened butter and sugar together until fluffy. Add the egg yolk, milk, and vanilla extract, mixing well. Sift in flour and baking powder, then mix to form a soft dough. Divide into 8 balls, flatten into disks, and chill until ready to use.
- Shape the buns: Once the bread dough has risen, punch it down and divide into 8 equal pieces. Roll each into smooth balls. Wrap each bread ball with a cookie dough disk, covering the top and sides but leaving the bottom exposed. Lightly press and roll them in granulated sugar, then score a crisscross pattern on top using a knife.
- Second rise: Place the prepared buns on a parchment-lined baking sheet, cover loosely, and let them rise for an additional 30–40 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 15–18 minutes or until the cookie topping is lightly golden. Cool on a wire rack before serving warm or at room temperature.
Notes
- Traditional melon pan does not contain melon flavor; the name is derived from the bun’s pattern that resembles a melon.
- For a fun twist, add melon extract or green food coloring to the cookie dough.
- Ensure the bread dough is kneaded well for a soft and elastic texture.
- Do not cover the bottoms of the buns with cookie dough to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
