Homemade Melonpan

Ingredients

• For the bread dough: For the bread dough:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 120ml (½ cup) warm milk 120ml (½ cup) warm milk
• 50g (¼ cup) unsalted butter, softened 50g (¼ cup) unsalted butter, softened
• 1 large egg 1 large egg
• ½ tsp salt ½ tsp salt
• For the cookie crust: For the cookie crust:
• 100g (½ cup) unsalted butter, softened 100g (½ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 large egg, beaten 1 large egg, beaten

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well.
3. 3.
   Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Meanwhile, prepare the cookie crust by creaming together the softened butter and sugar until light and fluffy.
7. 7.
   Gradually add the flour to the butter mixture and mix until a crumbly dough forms.
8. 8.
   Divide the bread dough into equal portions and shape them into round buns.
9. 9.
   Flatten each bun slightly and place a portion of the cookie dough on top, covering the entire surface.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Brush the surface of the cookie dough with beaten egg.
12. 12.
    Bake the Melonpan for 15-20 minutes or until the crust turns golden brown.
13. 13.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before using it in both the bread dough and the cookie crust.
• Active dry yeast — Ensure that the yeast is fresh and active by checking the expiration date and testing it in warm milk with a teaspoon of sugar before adding it to the dough.

Tips & Tricks

• For a melon-like appearance, you can use a knife to create crisscross patterns on the cookie dough before baking.
• Experiment with different flavors by adding a teaspoon of matcha powder to the bread dough for a green tea twist.
• Serve Melonpan warm for a delightful contrast between the soft bread and the crispy crust.
• Store any leftovers in an airtight container to maintain their freshness.
• Enjoy Melonpan with a scoop of vanilla ice cream for an extra indulgent treat.

Serving advice

Melonpan is best enjoyed fresh and warm. Serve it as a snack or dessert alongside a cup of tea or coffee.

Presentation advice

Arrange the Melonpan on a serving platter, showcasing their golden crusts. You can also sprinkle some powdered sugar on top for an added touch of elegance.