Recipe: Melon Pan

Have you always wanted to try Melon Pan? Make it yourself with this recipe! I personally love the combination of soft bread and crispy cookie dough.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Vanilla Cookie Dough (for 4 Melon Pan)

  • 40 grams of Butter*
  • 25 grams of Sugar
  • ½ Egg*
  • ½ teaspoon of Vanilla Extract
  • 100 grams of Flour

Chocolate Cookie Dough (for 4 Melon Pan)

  • 40 grams of Butter*
  • 25 grams of Sugar
  • ½ Egg*
  • ½ teaspoon of Vanilla Extract
  • 10 grams of Cocoa Powder
  • 90 grams of Flour

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 Sugar

*Make sure this ingredient is at room temperature.

Tools

What you'll need

  • Paddle or Dough Hook Attachment(s)
  • Electric Mixer 
  • Big Mixing Bowl
  • Rolling Pin 
  • Silicone Spatula
  • Knife or Dough Scraper
  • Plastic Wrap
  • Baking Paper
  • Boiling Pot
  • Extra Flour
  • Towel
  • Optional: Balloon Whisk*

*You can just use the silicone spatula to stir the dry ingredients of the bread dough together, but the balloon whisk might make it easier.

Method

Method

  1. Start with your cookie dough, either vanilla or chocolate. Beat the butter and sugar together. NOTE: Scrape your bowl with a silicone spatula in between to incorporate all the ingredients well.
  2. Add the egg and vanilla extract, mix well again.
  3. Add in the flour, or flour and cocoa powder, and mix once more.
  4. Shape the dough into a ball or rectangle, whatever you prefer, and wrap it in plastic wrap. Let it cool in the refrigerator for 30 minutes. NOTE: Repeat steps 1 through 4 for your other cookie dough, unless you’re only making one kind.
  5. Make your bread dough, starting off by putting the butter and milk in a boiling pot on the stove, on low heat, until the butter has melted. Leave it to cool for 15 minutes, it’ll still be warm but not scalding hot.
  6. Mix the flour, sugar and yeast together with a balloon whisk or a silicone spatula.
  7. Add in the milk and melted butter mixture and mix well with a silicone spatula.
  8. Cover the bowl with plastic wrap and place a towel over it, to help the dough rise. Let it rise for about 1 hour, until it has doubled.
  9. Meanwhile divide your both your cookie doughs into 4 equal pieces each, using a kitchen scale, and roll the 8 pieces of cookie dough into balls.
  10. Put each cookie dough ball on its own piece of baking paper and roll each of them out into a flat circle with a diameter of at least 12 centimetres, using a rolling pin rubbed with a little flour. NOTE: If you want to add chocolate sprinkles, add them now and then roll over the dough once more.
  11. Once your bread dough has risen take it out of the bowl and knead it a little, to deflate it. Then divide it into 8 equal pieces. Shape each piece of dough into a ball. NOTE: If you want to add chocolate in the middle of a bread dough ball, do so when you shape it.
  12. Put a circle of cookie dough over each bread dough ball, shape it well around the ball and create indents like you’d see on melon pan. NOTE: Don’t make them too deep or they’ll tear as you can see happened to mine. You don’t have to make indents.
  13. Dip each melon pan’s top in granulated sugar and place them, seam down, on a baking tray covered with baking paper.
  14. Let them rise for another hour, in a warm place, until they’ve doubled in size. Meanwhile preheat your oven to 200 degrees Celsius.
  15. Bake the melon pan for about 12 minutes at 200 degrees Celsius. You’ll see the edges of the vanilla cookie dough melon pan will have turned golden a bit, if they’re done. NOTE: Want to make them ahead of time? Let them cool once they’re done and keep them in a sandwich bag to keep them fresh for a few days.

Suggestions:

  • Add small chocolate sprinkles to the cookie dough.
  • Add chocolate to the middle of the bread dough balls, I used 6 grams which was a tiny block of chocolate. Add as much or little as you'd like.

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