Melon Pan (Japanese Melon-Shaped Brioche)

Bread dough

1. In a bowl, add 3 tablespoons of milk and dilute the yeast.
2. Let stand for 15 minutes in a warm place, away from drafts.
3. In the bowl of a stand mixer, mix the flour and sugar and dig a well in the center.
4. Add the egg yolks, the yeast dissolved in the milk, and while kneading, incorporate the remaining milk until obtaining a homogeneous dough.
5. Add the salt.
6. Then add the butter little by little and knead for 5 minutes or until the dough has completely absorbed the butter.
7. Cover the bowl with plastic wrap, then let the dough rise for 1h30, in a warm and draft-free place. It should at least double in size.

Cookie dough

1. In a large bowl, mix the butter and ½ cup (120g) caster sugar.
2. Add the flour.
3. Add the egg and knead quickly until a smooth but soft dough forms.
4. Place it in the refrigerator, wrapped in plastic wrap, so that it hardens a little.

Bread dough

1. Once the bread dough has risen, knead it by hand for 10 minutes on a lightly floured work surface.
2. Divide the dough into 6 pieces. Then roll and form balls.
3. Let them rest for another 45 minutes, covered with a cloth.

Cookie dough

1. Remove the cookie dough from the refrigerator, divide it into 6 equal pieces and form balls.
2. Place each ball of dough between two sheets of parchment paper, then roll with a rolling pin to form 6 rather thin discs.
3. Place these discs in a large floured dish. Put back in refrigerator for 10 minutes.

Assembly

1. Completely cover each dough ball with a cookie dough disc.
2. Do not hesitate to pinch the bottom of each melon pan to secure the dough together.
3. Roll each melon pan in the remaining sugar.
4. Place them as you go, spaced out on a baking sheet lined with parchment paper.
5. Using a knife, draw small incisions on the top of each bun.
6. Let it rise again for 30 minutes in a dry place away from drafts.
7. Heat the oven to 350F / 180C.
8. Bake the melon pan for about 12 minutes.
9. Let cool on a rack and enjoy.