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Melon Pan メロンパン
4.9 from 92 votes

Melon Pan メロンパン

Melon Pan is a Japanese sweet bread combining a soft, fluffy bread dough covered by a thin, crisp cookie dough crust that is lightly sweetened and often scored to resemble a melon. This recipe involves making two doughs—a yeast-leavened bread dough and a cookie dough with vanilla and baking powder. The cookie dough is chilled, shaped into balls, and placed over the bread dough before proving and baking to form the characteristic textured top.

Prep Time
2 hrs 30 mins
Cook Time
15 mins
Total Time
2 hrs 45 mins
Servings: 8
Calories: 433 kcal
Course: Bread
Cuisine: Japanese

Ingredients

Bread dough
  • 300 g all-purpose flour
  • 40 g butter chopped
  • 25 g sugar
  • 4 g salt
  • 160 ml milk
  • 1 egg extra large
  • 3 g yeast dry
Cookie dough
  • 240 g plain flour
  • 1 tsp baking powder
  • 80 g butter
  • 80 g sugar
  • 1 egg extra large
  • 1/2 tsp vanilla essence
  • granulated sugar for sprinkle

Instructions

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  1. Make the cookie dough by placing the butter and sugar in a large bowl and beat until light and creamy.
  2. Add the egg and vanilla essence and mix until well combined.
  3. Fold through the flour and baking powder.
  4. Divide the cookie dough into 8 small balls and set aside in the fridge. *1
  5. Combine egg, yeast, milk and sugar in a small bowl or jug
  6. Combine the flour and salt in a large bowl.
  7. Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.
  8. Transfer to an electric mixer fitted with a dough hook and knead for about 10 min or until smooth and elastic.
  9. With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms (about a further 10 minutes).
  10. Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.
  11. Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.
  12. Roll out the refrigerated cookie dough on cling wrap to 5mm thick.
  13. Once it is rolled place one bread dough on top of one cookie dough ball and wrap together using cling wrap.
  14. Take the cling wrap off and score the cookie dough surface diagonally and sprinkle the granule sugar.
  15. Repeat for all 8 bread rolls.
  16. Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 40 min or until doubled in size.
  17. Preheat oven to 180 degree(356 f) and bake for 15 minutes.

Notes

  • Dry yeast measurement corresponds to 1 teaspoon of instant dry yeast per 3 grams.
  • Chilling the cookie dough balls before using them helps achieve a crisp cookie crust.
  • To add variation, matcha powder can be mixed into half of the cookie dough for a flavored crust.

Nutrition Information

Calories 433kcal (22%) Carbohydrates 64g (21%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 75mg (25%) Sodium 327mg (14%) Potassium 174mg (4%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 465IU (9%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 433

% Daily Value*

Calories 433kcal 22%
Carbohydrates 64g 21%
Protein 9g 18%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 75mg 25%
Sodium 327mg 14%
Potassium 174mg 4%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 465IU 9%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.