Melon pan – Japenese sweet buns

Name: Melon pan - Japanese sweet buns
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: about 10 buns
Cuisine: traditional Japanese, vegetarian
Ingredients: Buns; 225 g bread flour; 25 g cake flour; pinch of salt; 40 g sugar; 1/2 - 1 tsp active dry yeast; 60 ml warm milk; 60 ml water; 1 room temperature egg; 40 g soft butter (I used butter made by Lurpak); 1 tsp vanilla extract (optional); Cookie crust; 60 g soft butter (I used butter made by Lurpak); 100 g sugar; 1 egg; 200 g cake flour; 1/2 tsp baking powder; food dye (optional)

27-02-2019 / B S / 4 Comments / buns and rolls

butter rolls milk roll soft rolls traditional bread traditional recipe

I always wanted to prepare these sweet Japanese buns called melon pan (メロンパン meronpan) and when I finally when I found a recipe made by a blogger (Nami), who’s blog is all about Japanese cuisine, I knew I absolutely need to make them. I must admit they are delicious. The inside of the melon pan is not too soft and has a delicate milky flavor. The outer part is the gem that makes this bread a special treat. It is a shortcrust, traditionally not dyed, sweet at the right point and crispy. There are many variations of melon pan that use for example food dye, chocolate chips or various types of cream for the filling.

Melon pan – Japanese sweet buns

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Category: sweets and desserts

Cuisine: traditional Japanese, vegetarian

Servings: about 10 buns

Melon pan - Japanese sweet buns

Fun traditional Japanese bun recipe.

Ingredients

Buns

225 g bread flour
25 g cake flour
pinch of salt
40 g sugar
1/2 – 1 tsp active dry yeast
60 ml warm milk
60 ml water
1 room temperature egg
40 g soft butter (I used butter made by Lurpak)
1 tsp vanilla extract (optional)

Cookie crust

60 g soft butter (I used butter made by Lurpak)
100 g sugar
1 egg
200 g cake flour
1/2 tsp baking powder
food dye (optional)

Read instructions below.
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Notes

3 hours waiting time

For this recipe I used Lurpak unsalted butter which must be at room temperature.

Instructions melon pan

Mixix the warm milk with the sugar and active dry yeast in a cup or a bowl. Let rest for 5 minutes until it becomes foamy.

In another bowl or stand mixer place two types of flour and salt. Add water at room temperature, egg and start mixing. Then add yeast with the milk and knead for about 5 minutes.

At this point add soft butter and knead for about 10 minutes until the dough becomes smooth and very elastic. Create a ball, place in a container, cover with a towel and let it grow in a warm place until it doubles in size about 1 – 2 hours.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Instructions for cookie crust

Beat butter with sugar until it becomes light anf frothy for a couple of minutes. Add egg and whisk until incorporated.

Add sifted flour and baking powder and work briefly to incorporate. Divide the dough and add a drop of food dye into each piece. This step is optional but adds a bit of fun. Work briefly and place in the refrigerator for at least half an hour before using them.

How to assemble melon pan

Deflate the dough and divide it into 10 pieces. Briefly work each ball to create a round bun. Cover and place in a warm place for 15 minutes.

Divide the cookie dough into 10 parts. Roll out each part in a circle and place the leavened dough ball on it. Remember that the bottom of the ball must match the bottom of the pastry.

Wrap the cookie crust around the bun, close it and remove the excess dough. Place your buns on a baking sheet covered with baking paper with the part of the closure facing down. Carve each ball with a knife creating a net and place in a warm place, covering with a cotton cloth, for about 1 hour.