Sugary and Fluffy Melon-Pan

Melon-pan is a very popular Japanese sweet bread that has a soft, fluffy interior and a crisp, cookie-like crust on top.

Melon-pan is a beloved Japanese bread made of soft, fluffy bread covered with a thin, crispy layer of sugar cookie dough. It’s called ‘melon-pan’ because the pattern of the cookie dough resembles the rind of a melon. I briefly looked into the history of melon-pan, and there are some fascinating stories… but I’ll save that for another time! Anyway, melon-pan was my mom’s favorite sweet bread, and I think of her every time I see it… sometimes, I even buy it and have it for breakfast, just for her!

This recipe has been adapted from cotta’s recipe. This is so good! ❤️

Make 8

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Ingredients

For the dough:

• 55 ml lukewarm water

• 55 ml lukewarm whole milk (or 2% but not 1%/non-fat)

• 15g sugar

• 3g instant yeast

• 1/2 egg, whisked at room temp (about 25~28g)

• 200g bread flour

• 3g salt

• 15g unsalted butter at room temp

For the cookie dough:

• 40g unsalted butter at room temp

• 50g sugar

• 1/2 egg, whisked at room temp

• 120g cake flour, sifted

• 1/2 tsp baking powder

• 1/2 tsp vanilla extract

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Instructions

1. Warm the water and milk in a small microwave-safe bowl for about 20 seconds, until it reaches 110–115°F. Add half of the egg, the yeast, and sugar, and whisk until well combined.

   

2. In the bowl of a stand mixer, combine the flour and salt. Add the egg mixture and stir with a spatula until roughly combined. Using the dough hook, knead on low speed (I use setting #2) for 5~8 minutes, or until the dough becomes smooth and elastic. Add the butter and continue kneading for another 5~8 minutes, until fully incorporated and the dough is silky.

   

3. Transfer the dough to a lightly floured surface. Stretch and fold it a few times, then shape it into a smooth ball. Place the dough in a bowl, cover with plastic wrap, and let it rest for 1 1/2 to 2 hours, or until it has nearly doubled in size.

   

   

4. While the bread dough is proofing, make the cookie dough. In a bowl, whisk together the butter and sugar until light and fluffy. Add the remaining half of the egg and mix well, then whisk in the vanilla.

   

5. Sift the flour and baking powder into the butter mixture and mix with a spatula just until combined. Transfer the dough to a lightly floured surface and shape it into a tube about 1.5~2 inches thick. Wrap it in plastic wrap and chill in the refrigerator for about 30 minutes. Once chilled, let the dough rest at room temperature until slightly softened. Slice into 8 equal pieces and roll each into a ball. Set aside.

   

   

6. When the dough has doubled in size, gently degas (punch down) the dough and divide it into 8 equal pieces. Do a quick stretch and fold a few times, then shape each piece into a ball. Cover with plastic wrap and let rest for about 15 minutes.

   

   

7. Place one cookie dough ball between two sheets of plastic wrap. Press down on the ball with the palm of your hand, then roll it out into a circle about 4 1/2 inches in diameter. The dough should be fairly thin.

   

8. Gently wrap the bread dough ball with the cookie dough. (Note: You should be able to wrap most of the bread dough, leaving about a 2-inch opening at the bottom.)

   

9. Place 2~3 tbsp sugar in a bowl and dip the dough into it. Use a knife to score the top of the cookie dough in a diamond pattern. Transfer the dough to a baking sheet lined with a silicone mat, cover with plastic wrap, and let it rest in a warm place for the second proofing, about 40~45 minutes, or until doubled in size. Preheat the oven to 350°F during the last 20 minutes of the proofing. Bake for 15 minutes, or until the top is lightly golden. Transfer to a rack to cool.

   

   

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