Description
Classic Japanese Melon Pan is a delightful sweet bread with a soft, fluffy interior and a crisp cookie dough crust. This beloved bakery treat features a lightly sweetened bread dough topped with a sugary cookie dough layer, baked to golden perfection. Ideal for breakfast or a snack, the combination of textures and subtle sweetness makes it a favorite comfort food.
Ingredients
Scale
Bread Dough
- 2 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk
- 1 large egg
- 2 tablespoons unsalted butter, softened
Cookie Dough Topping
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For Dusting
- 2 tablespoons granulated sugar
Instructions
- Prepare Bread Dough: In a large bowl, combine the bread flour, sugar, instant yeast, and salt. Add the warm milk and egg, mixing until a dough forms. Knead in the softened butter and continue kneading for 10-15 minutes until smooth and elastic. Cover and let rise in a warm place for 60 minutes or until doubled in size.
- Make Cookie Dough Topping: While the bread dough rises, cream together the butter and sugar until fluffy. Mix in the egg yolk and vanilla extract, then stir in the all-purpose flour until a soft dough forms. Divide the cookie dough into 8 equal portions, roll each into a ball, flatten slightly, and chill in the refrigerator.
- Shape Bread Dough: Once the bread dough has risen, punch it down and divide into 8 equal portions. Shape each portion into a ball.
- Assemble Melon Pan: Remove the cookie dough from the refrigerator and flatten each disk. Gently press a cookie dough disk over each bread dough ball, covering the top and sides completely.
- Apply Sugar and Score: Roll each coated dough ball in granulated sugar to cover the surface. Using a knife, gently score a crisscross pattern on the top to mimic a melon skin texture.
- Final Proofing: Place the assembled buns on a baking sheet lined with parchment paper. Cover lightly and let rise for another 30 minutes at room temperature.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 12-15 minutes or until the tops turn lightly golden brown.
- Cool and Serve: Remove from the oven and cool the buns on a wire rack before serving.
Notes
- For a more traditional look and aroma, add a bit of melon extract or a drop of green food coloring to the cookie dough.
- The cookie dough topping can be chilled longer if the dough feels too soft to handle.
- Make sure the bread dough is well proofed to achieve a light and fluffy texture inside.
