Melon Pan

Indulge in the iconic sweetness of **Melon Pan**, a beloved Japanese baked treat that perfectly combines a fluffy, buttery bread base with a crisp, sugary cookie crust. This irresistible recipe stands out with its delightful texture contrast and signature crisscross pattern that mimics the look of a melon. Made with pantry staples like bread flour, cake flour, and unsalted butter, the recipe takes you through the art of bread baking and cookie dough preparation, making it perfect for passionate bakers eager to try their hand at Japanese confectionery. Each bite offers a lightly sweet, melt-in-your-mouth experience that pairs wonderfully with tea, coffee, or as a standalone snack. Follow this step-by-step guide to create 8 servings of these beautifully golden, sugar-dusted buns that will quickly become a household favorite. **Melon Pan recipe** is your chance to enjoy bakery-quality pastries right from your own kitchen!

Nutriscore Rating: 54/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 250 grams Bread flour
• 30 grams Sugar
• 4 grams Salt
• 5 grams Instant yeast
• 150 milliliters Milk
• 25 grams Unsalted butter
• 1 large Egg
• 100 grams Cake flour
• 1 teaspoon Baking powder
• 50 grams Unsalted butter (for cookie dough)
• 80 grams Sugar (for cookie dough)
• 1 large Egg (for cookie dough)
• 1 teaspoon Vanilla extract
• 50 grams Granulated sugar (for rolling)

Directions

Step 1

In a large bowl, combine bread flour, sugar, salt, and instant yeast.

Step 2

Warm the milk slightly and add it to the dry ingredients, mix to combine.

Step 3

Add the egg and knead the mixture into a dough.

Step 4

Add the soft butter and continue kneading until the dough is smooth and elastic, about 10 minutes.

Step 5

Cover the dough and let it rise in a warm place until it doubles in size, approximately 60 minutes.

Step 6

For the cookie dough, in another bowl, whisk together cake flour and baking powder.

Step 7

In a separate bowl, beat butter and sugar until fluffy, then add the egg and vanilla extract; mix well.

Step 8

Gradually add the flour mixture to the butter mixture, forming a dough.

Step 9

Divide the cookie dough into 8 equal pieces and flatten them into discs; refrigerate them until firm.

Step 10

Once the bread dough has risen, punch it down gently and divide it into 8 equal portions.

Step 11

Shape each portion into smooth balls and cover them with cookie dough discs.

Step 12

Gently roll each covered dough ball in granulated sugar, making sure the sugar adheres evenly.

Step 13

Using a knife, score the tops of the melon pans in a crisscross pattern to resemble a melon skin.

Step 14

Preheat the oven to 180°C (356°F).

Step 15

Place the melon pans on a baking sheet lined with parchment paper and let them rise again for about 30 minutes.

Step 16

Bake in the preheated oven for 15-20 minutes or until the cookie tops are golden brown.

Step 17

Remove from the oven and allow to cool on a wire rack before serving.

Nutrition Facts

Serving size	863.5 grams (863.5g)

Amount per serving	% Daily Value*
Calories	2717

Total Fat 82.90g	106%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 2.10g
Cholesterol 584mg	195%
Sodium 2274mg	99%
Total Carbohydrate 439.60g	160%
Dietary Fiber 10.90g	39%
Total Sugars 169.80g
Protein 60.50g	121%

Vitamin D 188IU	938%
Calcium 320mg	25%
Iron 15mg	81%
Potassium 822mg	17%

*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: 27.2%

Protein: 8.8%

Carbs: 64.0%