I reveal the technique behind my Melon Pan Recipe that creates a crisp cookie crust with the iconic grid pattern topping classic Japanese sweet bread.
I’ll confess, I got obsessed with the idea of a crackly cookie shell over soft bread. When I make Melon Pan Recipe I want that grid pattern perfect but also the inside gotta be tender.
Using bread flour and an egg gives such a satisfying chew yet the cookie crust stays thin and crisp. It’s one of those Japanese Sweet treats that looks simple but plays tricks on your expectations.
Every bite makes you pause, try to figure how they keep textures so different, and then proceed to eat another. You’ll want to know more, trust me.
Ingredients
- Bread flour gives structure and chew, mostly carbs with some protein
- Instant yeast makes dough rise, tiny living fungi, adds mild tang and aroma
- Granulated sugar sweetens, fuels yeast, simple carbs, not much nutrients
- Unsalted butter gives richness and tenderness, mostly fat, adds flavor
- Eggs bind and add protein, moisture and slight richness
- Milk adds moisture and softness, has calcium, some natural sugars
- Cake flour makes cookie top delicate, lower protein than bread flour
- Baking powder gives extra lift to cookie layer, adds tiny bubbles
- Vanilla extract rounds flavors, a little goes far, adds aromatic sweetness
Ingredient Quantities
- 250 g bread flour
- 4 g instant dry yeast (about 1 tsp)
- 30 g granulated sugar
- 5 g fine salt
- 1 large egg (about 50 g)
- 130 ml whole milk, warm
- 30 g unsalted butter, softened
- 120 g cake flour (or all purpose flour)
- 60 g powdered sugar
- 4 g baking powder (about 1 tsp)
- 60 g unsalted butter, softened
- 1 large egg (for cookie dough)
- 1 tsp vanilla extract
- 40 g granulated sugar for rolling
- 1 egg yolk + 1 tbsp milk for egg wash
How to Make this
1. In a bowl mix 250 g bread flour, 4 g instant yeast, 30 g granulated sugar and 5 g fine salt; add 1 large egg (about 50 g) and 130 ml warm whole milk, then add 30 g softened unsalted butter and knead until smooth and elastic, about 8 to 10 minutes by hand or 5 to 6 minutes in a stand mixer.
2. Shape the dough into a ball, put in a lightly oiled bowl, cover and let proof until doubled, about 45 to 60 minutes in a warm spot.
3. While the bread dough proofs, make the cookie dough: cream 60 g softened unsalted butter with 60 g powdered sugar until fluffy, then mix in 1 large egg and 1 tsp vanilla extract.
4. Stir in 120 g cake flour and 4 g baking powder until just combined, don’t overmix. Wrap the cookie dough and chill in the fridge for at least 20 to 30 minutes so it firms up and is easier to roll.
5. After the bread dough has risen, punch down and divide it into 8 equal pieces; shape each into a smooth ball. Let them rest 10 minutes so gluten relaxes.
6. Divide the chilled cookie dough into 8 pieces too. Roll each piece into a thin round large enough to cover a bread ball (dust with a little flour if it sticks). Place the cookie round over each bread ball, press gently to seal at the bottom, then roll the assembled bun lightly so the cookie covers evenly.
7. Roll each bun in 40 g granulated sugar so the sugar sticks to the cookie surface. With a sharp knife or pizza cutter lightly score a grid pattern on top, shallow cuts only, don’t cut through to the bread.
8. Prepare egg wash by mixing 1 egg yolk with 1 tbsp milk and brush the tops lightly. Let the buns proof a second time, about 30 to 40 minutes, until puffy but not overproofed.
9. Preheat oven to 180°C (350°F). Bake the buns for 12 to 15 minutes or until the cookie top is golden and crisp. Cool on a rack a bit before eating so the cookie sets.
Tips: if cookie dough gets too soft chill again, scoring too deep will stick the top to the bread, and rolling in sugar before baking gives the classic crisp crackle.
Equipment Needed
1. Digital kitchen scale (for weighing flour, sugar, butter, etc.)
2. Measuring spoons and a 250 ml liquid measuring cup (for milk and the tbsp)
3. Large mixing bowl (for dough mixing and proofing)
4. Stand mixer with dough hook, or a sturdy wooden spoon and about 8 to 10 minutes of kneading by hand
5. Rolling pin and a little extra flour for dusting
6. Bench scraper or sharp knife / pizza cutter for dividing and shallow scoring
7. Baking sheet lined with parchment paper and a wire cooling rack
8. Pastry brush and a small bowl for the egg wash, plus a spoon for mixing
FAQ
Melon Pan (Japanese Sweet Bread) Recipe Substitutions and Variations
- Bread flour
- All purpose flour plus vital wheat gluten: for every 120 g all purpose add 1 tbsp vital wheat gluten to mimic bread flour strength. Works great, trust me.
- High gluten flour: use it straight if you have it, gives the same chew and structure.
- Mix 75% all purpose and 25% whole wheat pastry flour: gives a slightly nuttier flavor, still soft if you dont overdo the whole wheat.
- Instant dry yeast
- Active dry yeast: use the same weight but proof it in warm milk for 5 10 minutes until foamy before mixing.
- Fresh compressed yeast: use about 3 times the weight of instant, crumble and dissolve in warm liquid first.
- Rapid rise yeast: can be used straight but expect shorter first rise times, so keep an eye on the dough.
- Cake flour (for the cookie topping)
- All purpose plus cornstarch: for each 1 cup cake flour remove 2 tbsp flour and add 2 tbsp cornstarch, sift together. Gives similar tenderness.
- Pastry flour: use it 1 to 1, it makes a soft, tender cookie layer.
- Extra sifted all purpose: if you only have AP, sift it well and gently handle dough to keep it tender, tho texture will be a touch denser.
- Egg (in dough)
- Flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit until gelled. Adds a bit of nuttiness, works well for binding.
- Applesauce: 1/4 cup unsweetened applesauce per egg, good for moisture though flavor changes slightly.
- Plain yogurt or buttermilk: 1/4 cup per egg, keeps dough soft and adds tenderness.
- Aquafaba: 3 tbsp chickpea liquid per egg, great if you need a vegan swap and keeps rise decent.
Pro Tips
1) Warm the milk but not hot, about 100 to 110 F (38 to 43 C). If its too hot you can kill the yeast, if its too cool the rise will be slow. Proof the dough in a slightly warm spot like an oven with the light on for consistent results.
2) Roll the cookie dough between two sheets of parchment so it stays thin and smooth, about 2 to 3 mm thick. If it softens while you work, chill it again for 10 to 15 minutes, that makes sealing cleaner and stops the top from sagging.
3) Score very shallow lines only, just enough to give that crackly look, deeper cuts will stick to the bun and tear when it rises. For extra crunch try rolling the tops in coarse sanding or turbinado sugar instead of regular granulated, it gives more sparkle and crunch.
4) Bake on the middle rack and rotate the tray halfway so color is even, if the cookie top is browning too fast tent lightly with foil. Let the buns cool a little on a rack before eating so the cookie layer sets, eating them piping hot will flatten the crackle.
Melon Pan (Japanese Sweet Bread) Recipe
I reveal the technique behind my Melon Pan Recipe that creates a crisp cookie crust with the iconic grid pattern topping classic Japanese sweet bread.
10
servings
280
kcal
Equipment: 1. Digital kitchen scale (for weighing flour, sugar, butter, etc.)
2. Measuring spoons and a 250 ml liquid measuring cup (for milk and the tbsp)
3. Large mixing bowl (for dough mixing and proofing)
4. Stand mixer with dough hook, or a sturdy wooden spoon and about 8 to 10 minutes of kneading by hand
5. Rolling pin and a little extra flour for dusting
6. Bench scraper or sharp knife / pizza cutter for dividing and shallow scoring
7. Baking sheet lined with parchment paper and a wire cooling rack
8. Pastry brush and a small bowl for the egg wash, plus a spoon for mixing
Ingredients
250 g bread flour
4 g instant dry yeast (about 1 tsp)
30 g granulated sugar
5 g fine salt
1 large egg (about 50 g)
130 ml whole milk, warm
30 g unsalted butter, softened
120 g cake flour (or all purpose flour)
60 g powdered sugar
4 g baking powder (about 1 tsp)
60 g unsalted butter, softened
1 large egg (for cookie dough)
1 tsp vanilla extract
40 g granulated sugar for rolling
1 egg yolk + 1 tbsp milk for egg wash
Directions
- In a bowl mix 250 g bread flour, 4 g instant yeast, 30 g granulated sugar and 5 g fine salt; add 1 large egg (about 50 g) and 130 ml warm whole milk, then add 30 g softened unsalted butter and knead until smooth and elastic, about 8 to 10 minutes by hand or 5 to 6 minutes in a stand mixer.
- Shape the dough into a ball, put in a lightly oiled bowl, cover and let proof until doubled, about 45 to 60 minutes in a warm spot.
- While the bread dough proofs, make the cookie dough: cream 60 g softened unsalted butter with 60 g powdered sugar until fluffy, then mix in 1 large egg and 1 tsp vanilla extract.
- Stir in 120 g cake flour and 4 g baking powder until just combined, don’t overmix. Wrap the cookie dough and chill in the fridge for at least 20 to 30 minutes so it firms up and is easier to roll.
- After the bread dough has risen, punch down and divide it into 8 equal pieces; shape each into a smooth ball. Let them rest 10 minutes so gluten relaxes.
- Divide the chilled cookie dough into 8 pieces too. Roll each piece into a thin round large enough to cover a bread ball (dust with a little flour if it sticks). Place the cookie round over each bread ball, press gently to seal at the bottom, then roll the assembled bun lightly so the cookie covers evenly.
- Roll each bun in 40 g granulated sugar so the sugar sticks to the cookie surface. With a sharp knife or pizza cutter lightly score a grid pattern on top, shallow cuts only, don't cut through to the bread.
- Prepare egg wash by mixing 1 egg yolk with 1 tbsp milk and brush the tops lightly. Let the buns proof a second time, about 30 to 40 minutes, until puffy but not overproofed.
- Preheat oven to 180°C (350°F). Bake the buns for 12 to 15 minutes or until the cookie top is golden and crisp. Cool on a rack a bit before eating so the cookie sets.
- Tips: if cookie dough gets too soft chill again, scoring too deep will stick the top to the bread, and rolling in sugar before baking gives the classic crisp crackle.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 91g
- Total number of serves: 10
- Calories: 280kcal
- Fat: 11.2g
- Saturated Fat: 6.5g
- Trans Fat: 0.05g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.7g
- Cholesterol: 55.6mg
- Sodium: 220mg
- Potassium: 80mg
- Carbohydrates: 41.7g
- Fiber: 1.1g
- Sugar: 13g
- Protein: 5.6g
- Vitamin A: 220IU
- Vitamin C: 0mg
- Calcium: 28mg
- Iron: 1.6mg
