Melon Bread
Melon Bread is a beloved Japanese bakery favorite, featuring a pillowy sweet bread underneath a crisp, cookie-like crust. Perfect for sharing, this delightful treat is great for weekend baking or afternoon snacks.
Ingredients
For the Bread Dough
- 225 g bread flour
- 25 g cake flour
- 1 tsp Diamond Crystal kosher salt Use about 3/4 tsp if using Morton kosher salt.
- 3 Tbsp granulated sugar
- 1.25 tsp instant yeast Use 1.5 tsp active dry yeast if preferred.
- 1 large egg (beaten) Approximately 50 g.
- 50 ml whole milk Warm to 86ºF/30ºC.
- 50 ml water Warm to 86ºF/30ºC.
- 35 g unsalted butter Cubed and at room temperature.
For the Biscuit (Cookie) Topping
- 60 g unsalted butter Softened.
- 100 g granulated sugar ½ cup.
- 1 large egg (beaten) Approximately 50 g.
- 200 g cake flour
- 0.5 tsp baking powder
- 2 Tbsp granulated sugar For rolling.
Instructions
Make the Bread Dough
- Combine bread flour, cake flour, salt, and sugar in a mixing bowl.
- Add instant yeast to the dry mix. If using active dry yeast, dissolve 1½ tsp in the warm milk/water first.
- Mix in beaten egg, warm milk, and warm water until a rough dough forms.
- Knead by hand for about 10–12 minutes or in a stand mixer using a dough hook for 6–8 minutes until smooth and slightly tacky.
- Incorporate 35 g cubed butter and continue kneading until fully incorporated and dough is elastic.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled (about 60–90 minutes at room temperature).
Make the Biscuit (Cookie) Dough
- Cream 60 g unsalted butter with 100 g sugar until pale and fluffy.
- Beat in the egg until combined.
- Sift cake flour and baking powder together, then fold into the butter mixture until a smooth cookie dough forms.
- Flatten into a disk, wrap, and chill in the fridge for 20–30 minutes.
Divide and Pre-shape the Bread Dough
- After the first rise, gently deflate the dough and divide it into 8 equal pieces.
- Pre-shape each piece into a round, cover, and rest for 10–15 minutes.
Shape the Melon Pan
- Roll chilled biscuit dough into 8 equal pieces and flatten each into a circle about 3–4 mm thick.
- Roll each bread ball into a smooth round and brush lightly with beaten egg (optional).
- Wrap a cookie disk over each bread ball and press gently to seal edges.
- Roll in the 2 Tbsp granulated sugar to coat the top.
- Gently score the top with a knife to create a crosshatch pattern.
Final Proof and Bake
- Place shaped buns on a baking sheet lined with parchment and proof for 30–45 minutes.
- Bake in preheated oven at 350°F (175°C) for 12–15 minutes until golden.
- Cool on a wire rack for at least 10 minutes before serving.
Notes
Store cooled buns in an airtight container for up to 2 days or freeze individually for up to 1 month. Warm before serving for best texture.