Description
Melon Pan is a delightful Japanese sweet bread known for its soft, fluffy interior covered with a thin, crispy cookie crust. This recipe guides you through making both the bread dough and the biscuit dough separately before combining them. The result is a beautifully round bun with a signature crisscross pattern, lightly sweetened and baked to golden perfection.
Ingredients
Scale
Bread Dough
- 225 g bread flour (1¾ cups + 2 Tbsp; plus more for dusting)
- 25 g cake flour (3½ Tbsp)
- 1 tsp Diamond Crystal kosher salt
- 3 Tbsp granulated sugar
- 1¼ tsp instant yeast
- 1 large egg (50 g, beaten)
- 50 ml whole milk (3 Tbsp + 1 tsp; at 86ºF/30ºC)
- 50 ml water (3 Tbsp + 1 tsp; at 86ºF/30ºC)
- 35 g unsalted butter (2½ Tbsp; cubed; at room temperature)
Biscuit Dough
- 60 g unsalted butter (¼ cup; cubed; at room temperature)
- 100 g granulated sugar (½ cup)
- 1 large egg (50 g, beaten)
- 200 g cake flour (1⅔ cups)
- ½ tsp baking powder
- 2 Tbsp granulated sugar (for topping)
Instructions
- Prepare Ingredients: Weigh and measure all ingredients accurately, preferably with a kitchen scale for best results.
- Make Bread Dough – Mix Dry Ingredients: In a large bowl, whisk together bread flour, cake flour, kosher salt, granulated sugar, and instant yeast.
- Add Wet Ingredients: Add the beaten egg, whole milk, and water (both warmed to 86ºF/30ºC). Mix until the dough comes together into a loose, sticky ball.
- Knead Bread Dough: Transfer dough to a floured surface and knead for 5 minutes. Incorporate the cubed unsalted butter gradually, rolling it into the dough. Continue kneading and perform a slam and fold technique to develop gluten further until dough is smooth and elastic (about 10 minutes). Conduct a windowpane test to ensure proper gluten formation.
- Bulk Fermentation: Shape dough into a ball, place seam side down in a bowl, cover with plastic wrap, and let rise in a warm place for 1–2 hours until doubled in size.
- Make Biscuit Dough – Cream Butter and Sugar: In a clean bowl, mash butter until smooth. Add sugar and mix until blended. Gradually incorporate beaten egg in small amounts. Sift in cake flour and baking powder. Mix only until combined and form into a ball.
- Divide Biscuit Dough: Weigh total biscuit dough (~400–410 g), divide into 10 equal parts (~40–41 g each), shape into balls. Chill in refrigerator for 10 minutes to firm up.
- Divide Bread Dough: Deflate the fermented dough, roll it into a ball, and divide into 10 equal pieces (~46–47 g each). Shape into smooth balls and let rest covered for 15 minutes.
- Shape Melon Pan: Roll each biscuit dough ball into a 4-inch circle. Flatten each bread dough ball, fold sides inward in thirds, pinch to seal, then roll into a smooth ball. Place the bread dough ball on the biscuit dough circle, seam side up; flip so biscuit dough is on top, gently pull biscuit dough around bread dough, leaving base uncovered.
- Add Sugar Topping and Score: Dip assembled dough in granulated sugar, tapping off excess. Using a knife or scraper, score crisscross lines (three horizontal, three vertical, about ⅛ inch deep) on biscuit dough.
- Final Proof: Place melon pan on baking sheet lined with parchment paper or silicone mat. Cover loosely and let rise in a warm place until 1.5 times original size, about 50 minutes.
- Preheat Oven: Preheat to 350ºF (180ºC), placing rack in center position.
- Bake: Remove plastic wrap and bake melon pan for 13–15 minutes until biscuit crust is light golden brown. Rotate baking sheet halfway if browning unevenly. Avoid overbaking to keep moist.
- Cool and Enjoy: Transfer baked melon pan to a wire rack and let cool for 5 minutes before serving.
- Storage: Once cooled, wrap individually in plastic wrap and store in airtight container in refrigerator up to 3 days or freeze for up to 1 month. Reheat in microwave or oven (350ºF) to crisp the crust.
Notes
- Using a kitchen scale ensures accuracy for the best results.
- Whole milk is recommended over reduced-fat milk for richer flavor and better dough texture.
- Adjust proofing time according to your environment; use the oven’s Proof setting or a warm, steamy place for bulk fermentation and final proof.
- Be gentle when scoring the biscuit dough to avoid tearing.
- Do not cover the base of the bread dough with biscuit dough to allow proper rising and baking.
- Windowpane test ensures gluten development essential for soft, elastic bread dough.
- Use parchment paper or silicone mats to prevent sticking during proofing and baking.
- Rotate baking sheet during baking if necessary for even browning.
- Melon Pan is best enjoyed fresh but can be stored as described.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Keywords: melon pan, Japanese sweet bread, soft bread, cookie crust, baking, bread recipe, sweet bun
