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Breads

Melon Pan (Sweet Bun with Cookie Crust)

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40 min (plus proving)
Prep
18 min
Cook

Ingredients

  • 250 g bread flour (2 cups)
  • 30 g sugar (2.5 tbsp), for dough
  • 5 g instant yeast (1.5 tsp)
  • 1/2 tsp salt
  • 140 ml warm milk (1/2 cup + 1 tbsp)
  • 1 egg, for dough
  • 25 g unsalted butter, softened (2 tbsp)
  • 80 g plain flour (2/3 cup), for cookie crust
  • 60 g unsalted butter, softened (4 tbsp), for cookie crust
  • 60 g sugar (1/3 cup), for cookie crust
  • 1 egg, for cookie crust
  • Extra sugar, for coating

Method

  1. Combine bread flour, sugar, yeast and salt in a bowl; add warm milk and egg and mix to form a dough.
  2. Knead in softened butter and continue kneading for 10 minutes until smooth and elastic.
  3. Cover and prove in a warm place for 45-60 minutes until doubled in size.
  4. Meanwhile, cream butter and sugar for the cookie crust, then beat in egg and fold in flour to form a soft cookie dough; chill 15 minutes.
  5. Divide bread dough into 6 portions and shape into balls; divide cookie dough into 6 portions and flatten into discs.
  6. Drape a cookie dough disc over each bread ball, pressing gently to cover the top and sides; score a criss-cross pattern with a knife and roll tops in sugar.
  7. Prove shaped buns for 20-30 minutes, then bake at 180°C (350°F) for 15-18 minutes until golden.

Introduction: Melon pan is a beloved Japanese sweet bun with a crackled cookie-like crust on top of a soft bread interior, named for its melon-like patterned surface rather than melon flavouring, a staple of Japanese bakeries since the early 20th century.

Cultural Background: Melon pan is a beloved Japanese sweet bun with a crackled cookie-like crust on top of a soft bread interior, named for its melon-like patterned surface rather than melon flavouring, a staple of Japanese bakeries since the early 20th century.

Tips: Chilling the cookie dough makes it easier to handle and drape over the soft bread dough without tearing.

Variations: Some bakeries add matcha or chocolate chips to the cookie crust, or fill the bread with custard or whipped cream.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm briefly in a toaster oven at 150°C (300°F) for 3-4 minutes to refresh the crust.

FAQs:

Q: Does melon pan taste like melon?

A: No, despite the name, it does not contain melon flavouring; the name comes from its resemblance to a melon's textured skin.

Q: Can this dough be made ahead?

A: Yes, the bread dough can be refrigerated overnight for a slow first prove.

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