Description
Classic Japanese Melon Pan is a delightful sweet bread featuring a soft, fluffy interior covered by a crisp, cookie-like topping. Despite its name, traditional melon pan does not contain melon flavor, but its signature crisscross pattern and sugar-coated crust make it a beloved bakery treat in Japan and beyond.
Ingredients
Scale
Bread Dough
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm milk
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
Cookie Topping
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- Extra granulated sugar for coating
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm milk and let it stand for 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Bread Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the yeast mixture, egg, softened butter, and vanilla extract, then mix until a soft dough forms.
- Knead Dough: Knead the dough by hand or with a stand mixer for about 8 minutes until it becomes smooth and elastic. This develops gluten necessary for the bread’s texture.
- First Rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare Cookie Topping: Meanwhile, cream the softened butter and sugar together in a bowl until the mixture is light and fluffy. Beat in the egg, then mix in flour and baking powder until a soft dough forms.
- Shape Dough: Divide the risen bread dough into 8 equal portions and shape each into a ball. Similarly, divide the cookie dough into 8 portions, flatten each portion slightly, and gently wrap it over each bread dough ball, covering it entirely.
- Coat and Score: Lightly roll the tops of each bun in granulated sugar. Using a knife, score a crisscross pattern on the cookie topping to create the classic melon pan appearance.
- Second Rise: Place the wrapped buns on a baking sheet lined with parchment paper, cover, and let them rise for 30 minutes more.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 15 to 18 minutes until the cookie topping is lightly golden and crisp.
- Cool and Serve: Allow the melon pan to cool slightly on a wire rack before serving to enjoy the perfect balance of soft bread and crunchy topping.
Notes
- Melon pan traditionally does not contain melon flavor.
- For a variation, add a few drops of melon extract or food coloring to the cookie topping for flavor and color.
- Make sure the yeast is fresh and the milk is warm (not hot) to ensure proper activation.
- Do not overbake to keep the interior soft and moist.
