Melon Pan
A soft, pillowy Japanese sweet bread with a crispy, crackled melon-flavored cookie crust. Perfect for breakfast or a delightful snack with milk or tea.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 6g
Ingredients
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Open the appInstructions
Step 1
Warm milk to 40°C and mix with yeast and sugar. Let sit 5 minutes until foamy.
Step 2
In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
Step 3
Knead for 8-10 minutes until smooth and elastic. Form into a ball.
Step 4
Place in a greased bowl, cover, and let rise for 30 minutes until doubled.
Step 5
Cream butter and powdered sugar until pale and fluffy.
Step 6
Mix in egg yolk, melon extract, and food coloring.
Step 7
Fold in flour until just combined. Chill for 15 minutes.
Step 8
Divide dough into 6 equal pieces and shape into smooth balls. Place on a parchment-lined baking sheet.
Step 9
Divide chilled cookie dough into 6 pieces. Flatten each into a thin circle and place on top of bread balls.
Step 10
Use a knife to score a crosshatch pattern on each cookie top.
Step 11
Bake at 180°C for 15-18 minutes until golden and the cookie crust cracks slightly.
Step 12
Cool on a wire rack for 10 minutes before serving.
Tools you’ll need
- 10-inch digital instant-read thermometer
- Large mixing bowl
- Wooden spoon
- Parchment paper
- Baking sheet
- Electric stand mixer (optional but recommended)
- Serrated bread knife
- Wire cooling rack
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