Melon Pan (Japanese Cookie-Crusted Sweet Bun)
Local name: メロンパン
In short: Soft milk buns topped with a thin, crackly sugar-cookie crust scored in a grid, a bakery favorite named for the melon-like pattern, not the flavor. It takes about 1 h 3 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 18 min
- Resting
- 2 h 30 min
- Total
- 1 h 3 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 300 kcal
A thin layer of cookie dough over a soft sweet bun bakes into the crisp, sugary crust that defines melon pan. The crosshatch pattern on top resembles a melon's skin, which gives it its name, and most versions contain no melon flavor at all. The soft, slightly sweet milk bread inside contrasts with the crackly shell. It is sold warm from bakeries and street stands across Japan, and it is best eaten the day it is baked.
Instructions
- Mix the bread flour, sugar, salt and yeast. Add the milk and egg and knead for 5 minutes, then add the butter and knead 5 minutes more, until smooth and elastic.
- Put the dough in an oiled bowl, cover and let it rise in a warm place for 60 minutes, until doubled.
- Meanwhile, beat the 50 g of butter and 50 g of sugar until pale and creamy. Beat in the egg and vanilla, then fold in the plain flour and baking powder to make a soft dough. Wrap and chill for 30 minutes.
- Divide the risen dough into 8 pieces of about 50 g (1 3/4 oz). Shape each into a smooth ball, cover and rest for 10 minutes.
- Divide the cookie dough into 8 pieces. Flatten each between two sheets of plastic wrap into a round about 8 cm (3 in) wide.
- Lay a cookie round over the top of each bun and press gently to cover about two thirds of it. Dip the cookie side in the coating sugar. Use a knife or a dough scraper to mark a crosshatch pattern without cutting through the cookie dough.
- Place the buns 6 cm (2 1/2 in) apart on a lined baking tray. Cover loosely and rest for 40 minutes. Meanwhile, heat the oven to 180°C (350°F).
- Bake for 15 to 18 minutes, until the cookie crust is golden and the buns sound hollow when tapped. Cool on a rack. Eat the same day.
Tips
- Do not press the cookie dough too thin or it will tear as the bun rises. A thickness of about 3 mm gives the crackle you want.
- Chill the cookie dough if it softens while you work, since warm dough sticks. Stuff a bun with whipped cream or custard for a filled version, and eat it within hours.
Questions and answers
Does melon pan taste like melon?
Usually not. The name comes from the crosshatch pattern that looks like a melon's skin. Some bakeries add melon flavor or green coloring, but the classic version tastes of butter and vanilla.
Can I make melon pan ahead?
Shape the buns and chill them overnight, then bring them to room temperature and bake. Baked buns are best the same day, though you can refresh them for 5 minutes in a hot oven.
Why does my cookie crust crack too much?
The cookie dough was probably rolled too thin or too cold. Keep it about 3 mm thick and let it soften for a minute before laying it on the bun.
How long does it take to make Melon Pan (Japanese Cookie-Crusted Sweet Bun)?
About 1 h 3 min in total: 45 min of preparation and 18 min of cooking.
How many calories are in Melon Pan (Japanese Cookie-Crusted Sweet Bun)?
About 300 kcal per serving, with 7 g of protein, 48 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 16 g |
| Sodium | 170 mg |
Estimated values, calculated from the ingredients.
