Melon Pan
A soft, pillowy Japanese sweet bread with a crispy, crackled melon-flavored cookie crust. Perfect for breakfast or a delightful snack with milk or tea.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 6g
Ingredients
- 200 g all-purpose flour
- 100 ml milk
- 30 g sugar
- 3 g instant yeast
- 3 g salt
- 1 whole egg
- 25 g butter, softened
- 80 g all-purpose flour
- 40 g butter
- 40 g powdered sugar
- 1 whole egg yolk
- 2 ml melon extract or flavoring
- 2 drops green food coloring (optional)
Instructions
- 1
Warm milk to 40°C and mix with yeast and sugar. Let sit 5 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
- 3
Knead for 8-10 minutes until smooth and elastic. Form into a ball.
- 4
Place in a greased bowl, cover, and let rise for 30 minutes until doubled.
- 5
Cream butter and powdered sugar until pale and fluffy.
- 6
Mix in egg yolk, melon extract, and food coloring.
- 7
Fold in flour until just combined. Chill for 15 minutes.
- 8
Divide dough into 6 equal pieces and shape into smooth balls. Place on a parchment-lined baking sheet.
- 9
Divide chilled cookie dough into 6 pieces. Flatten each into a thin circle and place on top of bread balls.
- 10
Use a knife to score a crosshatch pattern on each cookie top.
- 11
Bake at 180°C for 15-18 minutes until golden and the cookie crust cracks slightly.
- 12
Cool on a wire rack for 10 minutes before serving.
Tools you’ll need
- 10-inch digital instant-read thermometer
- Large mixing bowl
- Wooden spoon
- Parchment paper
- Baking sheet
- Electric stand mixer (optional but recommended)
- Serrated bread knife
- Wire cooling rack
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