Homemade Melon Pan (Japanese Sweet Bread with Cookie Crust)

Ingredients

• 120 ml Whole milk (Warm to about 115°F (46°C) before adding yeast)
• 1 tablespoon Granulated sugar (Divided: 0.5 tbsp for yeast mixture, 0.5 tbsp for dough)
• 1 teaspoon Active dry yeast (Proof in warm milk with sugar)
• 2.67 cups All‑purpose flour (2 cups for dough, 2/3 cup for cookie topping; sifted for topping)
• 2 pieces Large egg (One for dough, one for cookie topping)
• 3 tablespoons Unsalted butter (1 tbsp cubed for dough (room temperature), 2 tbsp for cookie topping (room temperature))
• 0.25 cup Almond flour (Adds tenderness to cookie topping)
• 2 tablespoons Turbinado (raw) sugar (Sprinkled on top of cookie crust before baking for extra crunch)

Instructions

1. Warm the milk

   Pour 120 ml whole milk into a microwave‑safe measuring cup and heat until it feels like a hot shower (≈115°F / 46°C).

   Time: PT30S

2. Activate the yeast

   Stir in 0.5 Tbsp granulated sugar and 1 tsp active dry yeast. Mix gently, then let sit until foamy (about 10 minutes).

   Time: PT10M

3. Combine dry ingredients for the dough

   In a large bowl, whisk together 2 cups all‑purpose flour, 1 large egg, and the remaining 0.5 Tbsp sugar.

   Time: PT5M

4. Mix and knead the dough

   Pour the foamy yeast mixture into the flour bowl, stir until a shaggy dough forms, then knead by hand. Add 1 Tbsp cubed butter gradually, kneading for about 10 minutes until the dough is smooth, shiny, and slightly sticky.

   Time: PT10M

5. First proof

   Shape the dough into a ball, place it in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

6. Prepare the cookie topping – butter & sugar

   In a separate bowl, whisk 2 Tbsp room‑temperature butter with 2 Tbsp granulated sugar until light and slightly aerated.

   Time: PT2M

7. Add egg to cookie topping

   Add 1 large egg, whisking in two small additions so the mixture stays smooth.

   Time: PT2M

8. Incorporate flours into cookie topping

   Sift in 2/3 cup all‑purpose flour and 1/4 cup almond flour. Stir until a uniform, slightly sticky paste forms.

   Time: PT3M

9. Roll the cookie dough thin

   Place the cookie dough between two sheets of plastic wrap and roll with a rolling pin to a rectangle about ¼ inch (6 mm) thick.

   Time: PT5M

10. Chill the cookie sheet

    Transfer the wrapped rectangle to the refrigerator and chill until firm, about 30 minutes.

    Time: PT30M

11. Punch down the risen dough

    After the first proof, gently press the dough down to release excess gas.

    Time: PT1M

12. Divide and shape the buns

    Divide the dough into five equal pieces – four for small buns and one larger piece for a big bun. Shape each piece into a smooth, tight ball without over‑working.

    Time: PT5M

13. Cut and roll cookie topping for each bun

    Remove the chilled cookie sheet, cut it in half. Roll each half into a thin rectangle that will cover the top of the corresponding bun.

    Time: PT5M

14. Assemble buns with topping and sugar

    Place a piece of parchment paper on a work surface, set a bun on it, and lay the rolled cookie sheet over the top. Press gently, then sprinkle a pinch of turbinado sugar onto the cookie surface.

    Time: PT5M

15. Score the cookie crust

    Using a sharp knife, lightly score a decorative pattern (diamond or criss‑cross) on the cookie topping without cutting into the bread underneath.

    Time: PT3M

16. Second proof

    Transfer the assembled buns to a baking tray, cover loosely with plastic wrap, and let rise for 45 minutes (or until noticeably puffy).

    Time: PT45M

17. Bake

    Preheat the oven to 350°F (177°C). Bake the small buns for about 15 minutes and the large bun for 20‑25 minutes, or until the tops are golden and the cookie crust is crisp. (The large bun was left an extra 5 minutes for extra crunch.)

    Time: PT22M

    Temperature: 350°F

18. Cool and serve

    Remove the buns from the oven, let them rest on a cooling rack for 5 minutes, then enjoy while warm.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk, soy milk (for dairy‑free version)
• Instead of Granulated sugar: coconut sugar, powdered sugar (measure slightly more)
• Instead of Active dry yeast: instant yeast (use same amount, no proof)
• Instead of All‑purpose flour: bread flour (gives a chewier crumb)
• Instead of Large egg: large egg substitute (e.g., 2 tbsp aquafaba)
• Instead of Unsalted butter: margarine, vegan butter
• Instead of Almond flour: ground almonds, additional all‑purpose flour
• Instead of Turbinado (raw) sugar: coarse brown sugar, demerara sugar

Equipment Needed

• Microwave
• Measuring cup
• Large mixing bowl
• Whisk
• Rolling pin
• Plastic wrap (Saran wrap)
• Parchment paper
• Baking tray
• Oven (convection preferred)
• Knife (sharp, non‑serrated)
• Cooling rack (optional)
• Kitchen towel or clean cloth (for covering dough) (optional)

Critical Steps — Do Not Skip

• Proofing the yeast mixture until foamy
• Incorporating butter into the dough without over‑kneading
• Chilling the cookie dough sheet to a firm consistency
• Scoring the cookie crust shallowly to create the signature crackle
• Proper second proof to achieve a puffy yet not over‑expanded bun

Chef Tips from the Video

• For an extra buttery aroma, melt the butter for the dough and let it cool to room temperature before kneading.
• A light dusting of powdered sugar after baking gives a prettier finish without affecting texture.
• If you prefer a softer crust, reduce the turbinado sugar and bake the buns 2‑3 minutes less.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap individually in plastic wrap and freeze for up to 1 month; reheat in a 300°F oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first proof; let it come to room temperature before shaping.
• Cookie topping dough can be prepared up to 2 days ahead and kept chilled.