📝 About This Recipe
A beloved staple of Japanese bakeries, Melonpan is a whimsical architectural marvel of the bread world, featuring a soft, pillowy brioche-like interior encased in a crisp, buttery sugar cookie shell. Despite its name, it traditionally tastes of sweet vanilla and butter, earning its title from the iconic cross-hatched pattern that resembles a cantaloupe. This recipe balances a delicate, airy crumb with a satisfyingly crunchy exterior for a textural experience that is truly unparalleled.
🥗 Ingredients
Bread Dough (The Core)
- 250 grams Bread Flour (high protein for better lift)
- 140 ml Whole Milk (warmed to 100°F/38°C)
- 40 grams Granulated Sugar
- 1 teaspoon Instant Yeast
- 1/2 teaspoon Salt (fine sea salt)
- 30 grams Unsalted Butter (softened to room temperature)
- 25 grams Large Egg (approximately half a whisked egg)
Cookie Crust (The Topping)
- 160 grams All-Purpose Flour (sifted)
- 60 grams Unsalted Butter (softened)
- 70 grams Granulated Sugar (plus extra for coating)
- 1 piece Large Egg (room temperature)
- 1/2 teaspoon Vanilla Extract (or melon extract for authentic flavor)
- 1/2 teaspoon Baking Powder
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until slightly foamy.
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2
Add the bread flour, salt, and half-egg to the yeast mixture. Mix until a shaggy dough forms. Knead by hand for 10 minutes or with a dough hook for 5-7 minutes until smooth.
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3
Add the softened butter to the dough and continue kneading until the butter is fully incorporated and the dough passes the 'windowpane test' (can be stretched thin without tearing).
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4
Shape the dough into a ball, place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the cookie crust. Cream the butter and sugar together in a medium bowl until pale and fluffy. Gradually beat in the egg and vanilla extract.
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6
Fold in the sifted flour and baking powder. Mix until a dough forms, then wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
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7
Once the bread dough has risen, punch it down to release air. Divide into 10 equal portions (about 45-50g each). Shape into smooth balls and let rest for 15 minutes.
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8
Divide the chilled cookie dough into 10 equal portions. Roll each into a ball, then flatten between two pieces of plastic wrap into a circle large enough to cover the top of a bread roll.
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9
Place one cookie dough circle over a bread ball, gently tucking the edges around the sides while keeping the bottom of the bread exposed.
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10
Dip the top of the cookie-covered bun into a bowl of granulated sugar. Use a bench scraper or the back of a knife to score a deep diamond/cross-hatch pattern into the cookie layer.
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11
Place buns on a parchment-lined baking sheet. Let them rise (final proof) for 40-50 minutes in a warm, humid environment until they look puffy.
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12
Preheat your oven to 350°F (175°C). Bake the buns for 13-15 minutes. The bottoms should be golden, but the tops should remain pale or very lightly golden to maintain the 'melon' look.
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13
Transfer to a wire rack immediately to ensure the bottom stays crisp. Let cool for at least 10 minutes before serving.
💡 Chef's Tips
Always weigh your ingredients with a digital scale for bakery-quality precision. If the cookie dough becomes too soft while handling, pop it back in the fridge for 5 minutes; a cold crust is easier to score. Don't score the pattern too shallowly, or it will disappear as the bread expands in the oven. For a citrus twist, add a teaspoon of lemon or orange zest to the cookie dough. To keep them fresh, store in an airtight container and re-crisp in a toaster oven for 2 minutes before eating.
🍽️ Serving Suggestions
Serve warm with a glass of cold milk for a nostalgic afternoon snack. Pair with a hot Matcha Latte to balance the sweetness with earthy notes. Split the cooled bun in half and fill with whipped cream and fresh strawberries for a decadent dessert. Enjoy alongside a cup of roasted Hojicha tea. For a modern twist, serve with a scoop of vanilla bean or green tea ice cream inside.