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Melon Pan Recipe

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★★★★★

4.5 from 127 reviews

Melon Pan is a classic Japanese sweet bread featuring a soft, fluffy bread dough covered with a thin, crisp biscuit-like layer that is scored to resemble a melon rind. The recipe includes making both the bread dough and the cookie dough topping, which are combined before baking for a deliciously sweet and slightly crunchy treat.

Ingredients

Scale

Main Dough

  • 225g bread flour (plus extra for work surface)
  • 25g cake flour
  • 3g kosher salt
  • 40g caster sugar
  • 4g instant dry yeast
  • 1 large egg (beaten)
  • 50ml full cream milk
  • 50ml water (room temperature)
  • 35g unsalted butter (cubed, room temperature)

Biscuit Dough

  • 60g unsalted butter (room temperature)
  • 100g caster sugar
  • 1 large egg (beaten)
  • 200g cake flour
  • 2g baking powder

Toppings

  • 2 tbsp caster sugar

Instructions

  1. Make the Main Dough: In a mixing bowl, whisk together bread flour, cake flour, kosher salt, caster sugar, and instant dry yeast until well combined. Add the beaten egg, full cream milk, and room temperature water. Using an electric mixer with a dough hook, knead on low speed until the dough comes together and the sides of the bowl are clean. Add cubed unsalted butter and continue kneading on low speed until the butter is fully incorporated. Increase speed to medium and continue kneading until the dough is silky and smooth. Using your hands, form the dough into a smooth ball by pulling its edges downwards toward the bottom center and pinching the bottom together.
  2. First Proof: Place the dough seam side down in a clean bowl. Cover and proof in a warm place for 1 to 2 hours or until it doubles in size.
  3. Shape and Divide Dough: Transfer the dough to a floured surface and press it down to deflate. Fold one-third from the left over, then one-third from the right. Flip the dough over and shape it into a smooth ball, turning it clockwise with both hands while sealing the seam with the work surface. Weigh and divide the dough into 10 equal portions, kneading each portion into smooth balls by pulling the sides down to the bottom. Place onto a lined tray, cover with cling wrap, and rest for 15 minutes at room temperature.
  4. Pre-shape Dough Balls: Flatten each dough ball with your hands, fold one-third from the left, then one-third from the right, pinch both ends together to form a ball, and pull the edges down to create a smooth surface with the seam on the bottom.
  5. Make Biscuit Dough: In a large bowl, use an electric mixer to cream together unsalted butter and caster sugar until smooth. Gradually add the beaten egg in small portions, mixing well after each addition. Sift in cake flour and baking powder, mixing until fully incorporated. Form the biscuit dough into a ball.
  6. Divide Biscuit Dough: Weigh and divide biscuit dough into 10 equal portions. Roll each into balls and place on a lined baking tray. Cover with cling wrap and chill in the refrigerator for 10 minutes. Then, on a lightly floured surface, flatten each portion by hand and roll into 10–12cm flat circles with a rolling pin.
  7. Assemble Melon Pan: Preheat the oven to 180°C (356°F). Wrap each biscuit dough circle over a main dough ball, sealing all edges together at the bottom. Coat the surface lightly with caster sugar and gently shake off the excess. Score the surface with a knife in a crisscross pattern to resemble a melon.
  8. Final Proof: Place the assembled melon pan on a lined baking tray and proof covered in a warm place for 50 minutes or until they have increased in size by one and a half times.
  9. Bake: Bake in the preheated oven for 10 minutes. Rotate the baking tray, then bake for an additional 3 to 5 minutes to ensure the buns are evenly browned and the biscuit crust is slightly golden.
  10. Cool: Remove from oven and transfer the melon pan to a wire rack. Allow to cool completely before serving.

Notes

  • Use fresh yeast and soften butter to room temperature for easy incorporation.
  • Proofing times may vary depending on room temperature; ensure dough doubles in size to get a fluffy texture.
  • Be gentle when scoring the biscuit dough to avoid cutting too deeply and tearing.
  • Melon Pan is best enjoyed the same day for optimal texture, though it can be stored in an airtight container for up to 2 days.
  • If you prefer, you can add a vanilla or matcha powder to the biscuit dough for flavor variation.

Keywords: Melon Pan, Japanese sweet bread, biscuit topped bread, soft bread recipe, Japanese bakery

Find it online: https://topreci.com/melon-pan-recipe/