Melon Pan (Japanese Sweet bread bun)

I made this a week after making the Conchas and that week my mom stayed over. Luckily, there was a one left and she got to try it. She said it tasted just like the ones she had in Japan when she was younger, before we came in her life. I’m sure it brought back memories, and that’s why I believe food is very important in our lives. It not only nourishes us, but it is almost always tied to a memory.

That was one of the best compliments I ever got. Since she only got to try one, I immediately set to make another batch as it was a very easy recipe and mostly, the Thermomix handled the work. I made another 10 buns so my mom could take some home and enjoy it for breakfast…or just whenever she wants to eat it!

Ingredients for the Bread Dough:

  • 50 ml evaporated milk
  • 50 ml water
  • 4 g instant dry yeast
  • 250 g bread flour (plus extra for sprinkling)
  • 1 tablespoon cornstarch
  • 3 g salt
  • 40 g sugar
  • 1 large egg
  • 35 g unsalted butter

Cookie Dough:

  • 200 g all purpose flour
  • 1 tablespoon corstarch
  • 2 g baking powder
  • 60 g unsalted butter
  • 100 g sugar
  • 1 large egg
  • 2 Tbsp sugar, top sprinkle on top

Thermomix Procedure:

For the bread dough:

1. Place the evaporated milk, water, and yeast in the Thermomix bowl, set to 2 minutes/37*/speed 2.

2. Add flour, cornstarch, salt, sugar, egg, and butter. Set to 3 minutes/Knead.

3. Transfer dough into a greased bowl and set aside to proof in a warm place for about an hour, or until almost doubled.

For the cookie dough:

4. Add all cookie dough ingredients into the same mixing bowl, (no need to wash it beforehand). Set to 1 minute/speed 5. Divide into 10 equal balls (weighing would be helpful). Place in a bowl and refrigerate, covered, until needed.

Standard procedure:

For bread dough:

1. In a large bowl, mix evaporated milk, water, and yeast together. Add flour, cornstarch, salt, sugar, egg, and butter. Mix until it comes together.

2. Transfer to a floured board and knead until smooth and elastic, 8-10 minutes. Set aside until doubled, about 1 hour.

Let dough rise until doubled.

For cookie dough:

3. Add all cookie dough ingredients in a mixing bowl. Stir until it comes together. Knead for a couple of minutes.

4. Divide into 10 equal balls (weighing would be helpful). Place in a bowl and refrigerate, covered, until needed.

Cookie crust divided into 10 44g balls.

Assembling the buns:

5. Punch down the bread dough and divide into 10 pieces. Form into balls.

Bread dough divided into 10 48-50 gram balls.

6. Place 2 tbsp of sugar in a plate. Roll out the cookie dough, press onto the granulated sugar to coat the top, and place on top of the bread rolls. Cup with your hand to smooth it out. Place on a cookie sheet. Repeat with remaining dough and cookie dough, leaving enough space between buns to rise.

7. Cover and let proof about 1 to 1-1/2 hours.

8. Bake 350F 15 – 20 minutes.

9. Cool completely on wire racks.

Melon Pan (Japanese Sweet Bread)

  • Servings: 10
  • Difficulty: moderate
  • Print

Cuteness in a bun! This is the Japanese version of a cookie crusted sweet bun. Melon refers to the grid pattern on the cookie that resembles melon skin.

Ingredients

Bread Dough:

  • 50 ml evaporated milk
  • 50 ml water
  • 4 g instant dry yeast
  • 250 g bread flour (plus extra for sprinkling)
  • 1 tablespoon cornstarch
  • 3 g salt
  • 40 g sugar
  • 1 large egg
  • 35 g unsalted butter

Cookie Dough:

  • 200 g all purpose flour
  • 1 tablespoon corstarch
  • 2 g baking powder
  • 60 g unsalted butter
  • 100 g sugar
  • 1 large egg
  • 2 Tbsp sugar, top sprinkle on top

Directions

    Thermomix Procedure:

    For the bread dough:

  1. Place the evaporated milk, water, and yeast in the Thermomix bowl, set to 2 minutes/37*/speed 2.
  2. Add flour, cornstarch, salt, sugar, egg, and butter. Set to 3 minutes/Knead.
  3. Transfer dough into a greased bowl and set aside to proof in a warm place for about an hour, or until almost doubled.
  4. For the cookie dough:

  5. Add all cookie dough ingredients into the same mixing bowl, (no need to wash it beforehand). Set to 1 minute/speed 5. Divide into 10 equal balls (weighing would be helpful). Place in a bowl and refrigerate, covered, until needed.
  6. Standard procedure:

    For dough:

  7. In a large bowl, mix evaporated milk, water, and yeast together. Add flour, cornstarch, salt, sugar, egg, and butter. Mix until it comes together.
  8. Transfer to a floured board and knead until smooth and elastic, 8-10 minutes. Set aside until doubled, about 1 hour.
  9. For cookie dough:

  10. Add all cookie dough ingredients in a mixing bowl. Stir until it comes together. Knead for a couple of minutes
  11. Divide into 10 equal balls (weighing would be helpful). Place in a bowl and refrigerate, covered, until needed.
  12. Assembling the buns:

  13. Punch down the bread dough and divide into 10 pieces. Form into balls.
  14. Place 2 tbsp of sugar in a plate. Roll out the cookie dough, press onto the granulated sugar to coat the top, and place on top of the bread rolls. Cup with your hand to smooth it out. Place on a cookie sheet. Repeat with remaining dough and cookie dough, leaving enough space between buns to rise.
  15. Cover and let proof about 1 to 1-1/2 hours.
  16. Bake 350F 15 – 20 minutes
  17. Cool completely on wire racks.


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