Description
Classic Japanese Melon Pan is a delightful sweet bread with a crunchy cookie crust, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (for cookie crust)
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened (for cookie crust)
- 1 large egg yolk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (for cookie crust)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, and 1 tablespoon instant yeast. Mix well.
- In a separate bowl, whisk together the warmed milk, 1/4 cup softened butter, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the cookie crust. In a mixing bowl, combine 1 cup all-purpose flour, 1/2 cup powdered sugar, and 1/4 cup softened butter. Mix until crumbly.
- Add 1 large egg yolk, 1 teaspoon baking powder, and 1 teaspoon vanilla extract to the crumb mixture. Mix until a soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and let them rest for 10 minutes.
- Preheat the oven to 350°F (175°C).
- Take the chilled cookie dough and divide it into 8 pieces. Flatten each piece into a circle and wrap it around each dough ball, sealing it well.
- Place the wrapped dough balls on a baking sheet lined with parchment paper. Use a sharp knife to score a crisscross pattern on top of each melon pan.
- Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool on a wire rack before serving.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the cookie crust mixture.
- You can also add a filling of sweet red bean paste or custard inside the dough before wrapping it with the cookie crust for added flavor.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 melon pan
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg