Japanese Melon Pan Recipe
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Japanese Melon Pan Recipe
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Melon Pan or Japanese Melon Bread is a popular traditional Japanese sweet bread. This Japanese melon pan recipe is a sweet bread with a unique round shape that distinctively has a grid line pattern on the crown area of the bun.
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Ingredients
- JAPANESE MELON PAN DOUGH
- 200 grams all-purpose flour
- 3 grams salt
- 20 grams sugar
- 4 grams instant yeast
- 20 grams butter
- 20 grams egg
- 100 grams water warm, or milk
- COOKIE TOPPING
- 40 grams butter
- 40 grams eggs beaten
- 50 grams granulated sugar plus more for coating
- 1 gram lemon zest
- 120 grams cake flour sifted
- 1.5 grams baking powder
Instructions
- Place the instant yeast in a small bowl and add some of the warm water and mix tother. Allow the yeast to bloom for 5 minutes.
- Prepare the dough: Add the flour, bloomed yeast, sugar, salt, butter, eggs, and warm water into a bowl of a stand mixer. With the hook attachment, mix the dough for 5 minutes on low speed, then increase the speed to medium-high and mix for a further 3-4 minutes or until the dough is smooth and elastic.
- Transfer the dough to a greased bowl and cover it with plastic. Allow the dough to double in size, for about 60 minutes.
- Cookie Dough: Combine the butter and sugar into a mixing bowl of a stand mixer with the paddle attachment.
- Mix on medium speed until the mixture is smooth, then add the eggs and mix to combine. Lastly, sift the flour and baking powder into the mixture and mix just until a dough is formed.
- Shape the cookie dough into a ball, then divide it into 8 equal parts and round it into a ball. Cover with plastic and set aside until the melon pan dough is ready.
- Once the melon pan dough has doughed in size, turn it over onto a floured working surface, fold it into 3 thirds, then divide the dough into 8 portions, rounding each piece into a roll.
- Place the cookie dough onto a lightly floured working surface and flatten down. Using a rolling pin, roll the cookie dough into a round 4-inch (10cm) disc.
- Place the melon pan dough with the seam facing upward onto the cookie disc, turn it over and tuck the side inward. Coat the roll in sugar, then using a scraper or knife cut 4-5 shallow lines across the top, and turn it 90 degrees and repeat creating a grid pattern.
- Place the roll onto a baking pan lined with parchment paper.
- Repeat until all the rolls are coated. Make sure to space out the rolls on the baking pan about 3 inches apart.
- Cover the rolls with plastic wrap and allow them to proof at room temperature for about 45-60 minutes, or until they double in size. If your oven has a proofing setting set it to 95ºF or 35ºC.
- Preheat the oven to 350ºF or 180ºC about halfway through the proofing.
- Once the dough is fully proofed, remove the plastic and bake for 14-16 minutes.
- Remove from the oven and cool the melon buns on a cooling rack.
- Enjoy!
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