Melon Pan consists of fluffy bread covered by a thin layer of crunchy cookie, a great combination. This Japanese treat got its name from its look, resembling a melon.
This recipe has also been shared on AVO Magazine, an online magazine focused on Japanese culture and music.
Melon Pan
Prep Time:
3 hours
Cook Time:
12 minutes
Total Time:
3 hours 12 minutes
Sweet bread covered with a thin layer of cookie dough.
Ingredients
Vanilla Cookie Dough (for 4 Melon Pan)
- 40 grams of Butter*
- 25 grams of Granulated Sugar
- ½ Egg*
- ½ teaspoon of Vanilla Extract
- 100 grams of Flour
- Optional: Chocolate Sprinkles
Chocolate Cookie Dough (for 4 Melon Pan)
- 40 grams of Butter*
- 25 grams of Granulated Sugar
- ½ Egg*
- ½ teaspoon of Vanilla Extract
- 10 grams of Cocoa Powder
- 90 grams of Flour
- Optional: Chocolate Sprinkles
Bread Dough (8 Melon Pan)
- 200 grams of Milk
- 30 grams of Butter
- 180 grams of Granulated Sugar
- 30 grams of Sugar
- 7 grams of Instant Yeast
- 300 grams of Flour
Decoration
- 100 grams of Granulated Sugar
Instructions
- Start off by preparing the vanilla or chocolate cookie dough. Beat the butter and sugar together until well combined.
- Mix in the egg and add the vanilla extract.
- Add in the flour, or flour and cocoa powder mixture, and mix until fully incorporated.
- Gather the dough and wrap it in some plastic wrap.
- Refrigerate the cookie dough for 30 minutes.
- Repeat for the other kind of cookie dough.
- Prepare your bread dough. Place the butter and milk into a saucepan and heat until the butter has melted, then leave it to cool for 15 minutes.
- Mix together the flour, sugar and instant yeast.
- Add in the milk mixture and mix well. using a silicone spatula.
- Cover the bowl with plastic wrap and place a towel on top. Let the bread dough rise for about one hour, until it has doubled in size.
- Meanwhile divide each kind of cookie dough into 4 equal pieces, giving you a total of 8 pieces of cookie dough and roll those into balls.
- Place each cookie dough ball onto its own piece of baking paper and roll each of them out into a flat circle with a diameter of at least 12 centimetres.
- Optional: Add the chocolate sprinkles onto the cookie dough and roll over it with a rolling pin one more time, to press the sprinkles into the dough.
- Once the bread dough has risen, take it out of the bowl and knead it to deflate it.
- Divide the bread dough into 8 equal pieces, shape each piece of dough into a ball.
- Optional: Place some chocolate or other filling into the middle of the bread dough before shaping it into a ball.
- Place a circle of cookie dough around each of the bread dough balls, covering the bread dough ball with it and create the pattern of indents on the top with a knife or cake scraper.
- Dip each of the melon pan into some sugar and place them, seam down, onto a baking tray lined with baking paper.
- Let the melon pan rise for another hour.
- Preheat your oven to 200 degrees Celsius.
- Bake the melon pan for about 12 minutes.
- Let them cool completely.
When are they done?
You'll know the melon pan are done when the bottom edges start to brown slightly.
Notes
*Make sure this ingredient is at room temperature.
TIP: When creating the indents for the pattern, try not to make them to deep or the cookie dough will tear.