Gluten-Free Melon Pan

Indulge in the delightful charm of Gluten-Free Melon Pan, a classic Japanese sweet bread reimagined for gluten-free baking enthusiasts! This recipe features a soft, pillowy bread base wrapped in a crisp, sugary cookie crust, creating the perfect balance of textures and sweetness. Made with gluten-free all-purpose flour and a touch of xanthan gum, this treat retains its airy structure while remaining friendly to gluten-free diets. The signature crisscross pattern on top, resembling a melon rind, not only makes it visually stunning but also delightfully crunchy. Perfect for brunch, tea time, or as an on-the-go snack, these individual-sized buns come together with the help of simple, pantry-friendly ingredients like warm milk, butter, and vanilla extract. With just 90 minutes of prep time, you’ll have eight irresistibly golden and flavorful delights to enjoy fresh from the oven!

Nutriscore Rating: 45/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 8

Ingredients

• 200 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 30 grams Granulated sugar
• 1 teaspoon Salt
• 5 grams Instant yeast
• 120 milliliters Warm milk (non-dairy or regular)
• 30 grams Butter (unsalted, melted)
• 1 whole Egg
• 1 teaspoon Vanilla extract
• 100 grams Gluten-free all-purpose flour (for cookie dough)
• 1 teaspoon Baking powder
• 60 grams Butter (for cookie dough, room temperature)
• 60 grams Powdered sugar
• 1 whole Egg yolk
• 1 teaspoon Vanilla extract (for cookie dough)
• 30 grams Granulated sugar (for coating)

Directions

Step 1

In a large mixing bowl, combine 200 grams of gluten-free all-purpose flour, 1 teaspoon of xanthan gum, 30 grams of granulated sugar, 1 teaspoon of salt, and 5 grams of instant yeast.

Step 2

Add 120 milliliters of warm milk, 30 grams of melted butter, 1 egg, and 1 teaspoon of vanilla extract to the dry ingredients, mixing until a smooth dough forms.

Step 3

Cover the dough with a damp cloth and let it rise in a warm place for about 60 minutes, or until it has doubled in size.

Step 4

While the bread dough is rising, prepare the cookie dough. In another bowl, cream together 60 grams of room temperature butter and 60 grams of powdered sugar until light and fluffy.

Step 5

Mix in 1 egg yolk and 1 teaspoon of vanilla extract until combined.

Step 6

Sift in 100 grams of gluten-free all-purpose flour and 1 teaspoon of baking powder. Mix until a soft dough forms. Set aside.

Step 7

Once the bread dough has risen, divide it into 8 equal pieces and shape them into balls.

Step 8

Divide the cookie dough into 8 equal pieces. Roll each piece into a flat disc large enough to cover the bread dough balls.

Step 9

Wrap each bread dough ball with a cookie dough disc, sealing the edges gently.

Step 10

Roll the covered dough in granulated sugar and use a knife to gently etch a crisscross pattern on top, resembling melon skin.

Step 11

Place the assembled Melon Pan on a lined baking tray and let them rest for another 15 minutes.

Step 12

Preheat the oven to 350°F (175°C).

Step 13

Bake the Melon Pan in the preheated oven for about 15 minutes, or until the tops are lightly golden.

Step 14

Allow the Melon Pan to cool on a wire rack before serving.

Nutrition Facts

Serving size	725.2 grams (725.2g)

Amount per serving	% Daily Value*
Calories	2474

Total Fat 93.90g	120%
Saturated Fat 51.90g	260%
Polyunsaturated Fat 1.70g
Cholesterol 590mg	197%
Sodium 3395mg	148%
Total Carbohydrate 383.60g	139%
Dietary Fiber 14.80g	53%
Total Sugars 127.10g
Protein 27.10g	54%

Vitamin D 156IU	778%
Calcium 273mg	21%
Iron 5mg	25%
Potassium 438mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 4.4%

Carbs: 61.7%