Maasai Melonpan

Ingredients

In this adaptation, the original sweet flavor of the Japanese melonpan is transformed into a savory delight. The dough is infused with Maasai spices such as coriander, cumin, and turmeric, giving it a distinct flavor profile. Additionally, the outer crust is seasoned with a blend of Maasai herbs and spices, adding a unique twist to the traditional melonpan. We alse have the original recipe for Melonpan, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• Maasai herb and spice blend for coating Maasai herb and spice blend for coating

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, yeast, salt, coriander, cumin, and turmeric.
2. 2.
   Gradually add the warm milk and softened butter to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the dough and divide it into equal-sized portions. Shape each portion into a round ball.
7. 7.
   Roll each ball in the Maasai herb and spice blend, ensuring it is evenly coated.
8. 8.
   Place the coated dough balls on a baking sheet lined with parchment paper, leaving enough space between them for expansion.
9. 9.
   Bake for 15-20 minutes, or until the crust turns golden brown.
10. 10.
    Remove from the oven and let the Maasai Melonpan cool on a wire rack before serving.

Treat your ingredients with care...

• Maasai herb and spice blend — Prepare the blend by combining equal parts of dried thyme, rosemary, oregano, and ground black pepper. Adjust the quantities according to your taste preferences.

Tips & Tricks

• For a spicier version, add a pinch of chili powder to the Maasai herb and spice blend.
• Experiment with different Maasai spices and herbs to customize the flavor according to your preference.
• Serve the Maasai Melonpan warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain freshness.
• Enjoy the Maasai Melonpan with a cup of traditional Maasai tea for an authentic experience.

Serving advice

Serve the Maasai Melonpan as a snack or alongside a cup of tea. It can also be enjoyed as part of a breakfast or brunch spread.

Presentation advice

Arrange the Maasai Melonpan on a platter, showcasing their golden-brown crust. Garnish with fresh Maasai herbs for an added touch of color and authenticity.