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Classic Japanese Melon Pan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 buns
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Classic Japanese Melon Pan is a sweet bread featuring a soft, fluffy interior covered with a thin, crisp cookie dough crust. Despite its name, it typically lacks melon flavor, but offers a delightful texture contrast and subtle vanilla notes in the cookie topping. Perfect as a dessert or snack, this recipe yields 8 adorable buns that are best enjoyed fresh from the oven.

Ingredients

Bread Dough

  • 2 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 2/3 cup warm milk
  • 2 tablespoons unsalted butter, softened
  • 1 egg

Cookie Dough Topping

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg yolk
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Additional

  • Granulated sugar for coating

Instructions

  1. Prepare bread dough: In a mixing bowl, combine bread flour, sugar, instant yeast, and salt. Add warm milk and egg, mixing until a rough dough forms.
  2. Knead bread dough: Knead in softened butter and continue kneading for 10 to 15 minutes until dough is smooth and elastic.
  3. First rise: Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Make cookie dough: Meanwhile, cream together softened butter and sugar. Mix in the egg yolk and vanilla extract.
  5. Complete cookie dough: Sift flour and baking powder into the butter mixture; mix until forming a soft dough.
  6. Divide cookie dough: Portion cookie dough into 8 equal balls and refrigerate.
  7. Shape bread dough: Once bread dough has risen, punch it down and divide into 8 equal portions; shape each into a ball and let rest for 10 minutes.
  8. Assemble buns: Roll each cookie dough ball into a flat circle, cover the top and sides of each bread dough ball with it.
  9. Add sugar coating and score: Roll each assembled bun lightly in granulated sugar, then gently score a crisscross pattern on top with a knife.
  10. Second rise: Place buns on a lined baking sheet, cover, and let rise for 30 to 40 minutes.
  11. Bake: Bake in a preheated oven at 350°F (175°C) for 15 to 18 minutes, or until lightly golden.
  12. Cool and serve: Allow buns to cool slightly before serving for best texture and flavor.

Notes

  • Melon pan traditionally does not have melon flavor; add melon extract or matcha powder to cookie dough for a variation.
  • Best enjoyed fresh on the day of baking but can be reheated slightly to refresh texture.

Find it online: https://slsrecipes.com/classic-japanese-melon-pan-recipe/