Melon Pan Recipe

If you’ve ever wanted to bring home a taste of Japan’s beloved bakery classic, you are in for a real treat with this Melon Pan Recipe. Melon pan, with its uniquely soft bread inside and crisp, sweet cookie crust on the outside, is the perfect harmony of textures and flavors. Despite the name, it doesn’t actually contain melon; the name comes from the cookie crust’s resemblance to a melon’s skin. This Melon Pan Recipe walks you through a wonderfully satisfying baking journey, combining simple pantry staples into a delightful sweet bread that’s just begging to be enjoyed fresh out of the oven or savored alongside your favorite tea or coffee. Whether you’re new to baking bread or a seasoned pro curious about Japanese treats, this recipe is a charming project that rewards you with a batch of irresistibly tender, sweet buns topped with a crisscross sugar-sprinkled crust.

Ingredients You’ll Need

Melon pan is deceptively simple in its ingredient list, yet each item plays an essential role in delivering the signature airy yet tender bread with the crisp cookie topping. From the carefully measured flours to the room-temperature butters, every component contributes to the perfect texture, subtle sweetness, and golden hue that make melon pan so special.

• Bread flour: Provides the strong gluten structure that supports the soft bread interior without becoming too dense.
• Cake flour: Used twice here to bring tenderness and softness both in the bread dough and the cookie topping.
• Kosher salt: Balances the sweetness and enhances the overall flavor depth.
• Granulated sugar: Sweetens the bread and cookie dough, and also gives that lovely golden crust during baking.
• Instant yeast: Powers the rise to give the bread its light, fluffy crumb; you can substitute active dry yeast if needed with slight adjustments.
• Eggs: Bind the dough and enrich it, adding color and softness.
• Whole milk: Adds moisture, richness, and a slight sweetness that complements the bread perfectly.
• Water: Keeps the dough hydrated and helps activate the yeast.
• Unsalted butter: Incorporated into both doughs for richness, tenderness, and flavor.
• Baking powder: Used in the biscuit dough to add lightness and help achieve that delicate, crumbly crust.

How to Make Melon Pan Recipe

Step 1: Prepare the Bread Dough

Start by combining your bread flour, cake flour, salt, and sugar in a bowl. Whisk them together so everything is evenly distributed. Then, add the instant yeast followed by the beaten egg, warm milk, and water. Gently mix everything until it begins to form a sticky dough. Don’t sweat the initial stickiness—that’s totally normal! Once combined, transfer to a lightly floured surface and knead to develop the gluten. This is where the magic starts to happen as you coax the dough into a smooth, elastic ball that passes the windowpane test — meaning you can stretch it thin without tearing.

Step 2: Incorporate Butter and Bulk Fermentation

Now, introduce room temperature butter cubes into your dough and knead through the greasiness until the butter fully incorporates and the dough is silky and elastic. Perform the slam and fold technique to build strength in the gluten network, and then form your dough into a tight ball. Cover and let it rise in a warm spot until it doubles in size, which should take around one to two hours. This fermentation step is crucial for the airy crumb texture.

Step 3: Make the Biscuit Dough

While the bread dough rests, turn your attention to the biscuit dough, which forms the iconic crispy top layer. Cream your softened butter with sugar until smooth, gradually mix in beaten egg, then sift in cake flour and baking powder. Stir just until combined to keep the cookie dough tender. Divide this dough into even balls, roll them smooth, and chill them in the refrigerator briefly to make them easier to handle during assembly.

Step 4: Shape and Assemble the Melon Pan Recipe

Once your bread dough has doubled, divide it carefully into equal portions and shape each piece into a neat ball. Then flatten your chilled biscuit dough balls and roll them into thin circles. Place each bread dough ball inside a biscuit dough circle and gently pull the biscuit dough around the bread dough, leaving the bottom uncovered. Sprinkle granulated sugar generously and score the top in a crisscross pattern to mimic a melon’s skin. This step isn’t just decorative—it’s essential for that trademark look and texture!

Step 5: Final Proof and Bake

Allow the assembled melon pan to proof one last time until puffed up and springy, which takes about 50 minutes. Preheat your oven to 350ºF (180ºC) while waiting. Bake your buns until the cookie crust achieves a beautiful light golden brown—usually around 13 to 15 minutes. Be careful not to overbake as you want the inside soft and moist. Once baked, cool slightly on a wire rack and prepare for the best-ever treat!

How to Serve Melon Pan Recipe

Garnishes

Melon pan is delightful all on its own, thanks to its satisfying contrast between the tender bread and crisp cookie top. For a little extra fun, dusting some powdered sugar on top right before serving adds a gentle sweetness and makes it visually pop. Some folks also love spreading a thin layer of butter right after baking—this melts into the soft bread, creating an extra rich and comforting bite.

Side Dishes

Melon pan pairs beautifully with simple, warm drinks that highlight its sweet, milky notes. A cup of matcha tea or a latte complements the flavors perfectly, while a scoop of vanilla ice cream alongside a warm melon pan can transform it into a dessert fit for special occasions. For brunch gatherings, serving melon pan with fresh fruit or whipped cream brings a fresh balance to the richness.

Creative Ways to Present

If you’re looking to impress guests, slice melon pan in half and use it like a sandwich bun with cream cheese and fresh berries or even a scoop of custard cream. You can also brush the cookie crust lightly with honey or maple syrup after baking for a glossy finish and added sweetness. Stack smaller melon pan bites on skewers for a playful party platter that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Leftover melon pan is best enjoyed fresh, but you can absolutely save it for later. Once fully cooled, wrap each bun tightly in plastic and keep them in an airtight container in the refrigerator for up to three days. This will preserve moisture and avoid drying out, ensuring your melon pan stays soft and flavorful.

Freezing

Melon pan freezes wonderfully, making it a great recipe to prepare in advance. After cooling and wrapping individually, pop them in the freezer up to a month. When ready to eat, thaw overnight in the refrigerator then warm gently in the oven to revive the crisp crust and fluffy interior.

Reheating

For the freshest experience, warm your melon pan at 350ºF (180ºC) for about 5–7 minutes until the biscuit topping crisps back up. Avoid microwaving as it can make the crust soggy. This simple reheat method brings back that delightful contrast of textures every single time.

FAQs

Is melon pan made with melon?

Despite the name, traditional melon pan does not contain melon. The name comes from the cookie crust’s appearance, which looks similar to the surface of a melon, especially once scored with the crisscross pattern.

Can I make melon pan without a stand mixer?

Absolutely! This Melon Pan Recipe can be successfully made entirely by hand. Kneading by hand takes a bit more effort but allows you to really connect with the dough as it transforms into that smooth, elastic texture.

What is the difference between bread flour and cake flour in this recipe?

Bread flour has higher protein content, which helps create stronger gluten for chewy, structured bread, while cake flour has lower protein, giving a softer, more tender crumb. Using both flours balances texture perfectly in melon pan.

Can I add flavors like vanilla or chocolate?

You can! Many love to add vanilla extract to the biscuit dough or fold cocoa powder in for a chocolate variation. Just remember to adjust sugar slightly to maintain balance.

What should I do if my dough is too sticky?

Lightly dust your hands and work surface with bread flour to manage stickiness. Avoid adding too much flour, which can dry out the dough; aim for a soft, moist dough that’s still easy to handle.

Final Thoughts

Baking this Melon Pan Recipe is like opening a little gateway to Japan’s wonderfully sweet bakery culture right in your own kitchen. The process is rewarding, the aromas captivating, and the final product absolutely delicious. Whether you enjoy them fresh with a cup of tea or later reheated to crispy perfection, melon pan is sure to become a cherished treat. Don’t hesitate to try this recipe and share the sweet joy of melon pan with your friends and family!

Melon Pan Recipe

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Melon Pan is a classic Japanese sweet bread featuring a soft, fluffy bread dough covered with a thin, crisp biscuit dough that creates a signature sugary crust. This recipe guides you through making both doughs from scratch, including tips on kneading, proofing, shaping, scoring, and baking to achieve the perfect melt-in-your-mouth texture with a delicate golden crust.

• Author: Paula
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 10 servings
• Category: Bread
• Method: Baking
• Cuisine: Japanese

Ingredients

Bread Dough

• 225 g bread flour (1¾ cups + 2 Tbsp; plus more for dusting)
• 25 g cake flour (3½ Tbsp)
• 1 tsp Diamond Crystal kosher salt
• 3 Tbsp granulated sugar
• 1¼ tsp instant yeast
• 1 large egg (50 g, beaten)
• 50 ml whole milk (3 Tbsp + 1 tsp; at 86ºF/30ºC)
• 50 ml water (3 Tbsp + 1 tsp; at 86ºF/30ºC)
• 35 g unsalted butter (2½ Tbsp; cubed; at room temperature)

Biscuit Dough

• 60 g unsalted butter (¼ cup or 4 Tbsp; cubed; at room temperature)
• 100 g granulated sugar (½ cup)
• 1 large egg (50 g, beaten; added slowly)
• 200 g cake flour (1⅔ cups)
• ½ tsp baking powder

Topping & Garnish

• 2 Tbsp granulated sugar (for coating)

Instructions

1. Prepare Ingredients: Weigh all your ingredients accurately using a kitchen scale to ensure the best results. Flour should be measured by spooning and leveling if no scale is available.
2. Make Bread Dough: In a large bowl combine bread flour, cake flour, kosher salt, and sugar. Whisk in instant yeast. Add beaten egg, whole milk, and water at about 86ºF (30ºC); mix until forming a loose, sticky dough ball.
3. Knead Bread Dough: Transfer dough to floured surface. Knead for 5 minutes by folding, rotating, and pressing with palms until elastic. Add cubed butter gradually and incorporate fully, continuing to knead for about 10 minutes with slam-and-fold technique until dough is silky and passes the windowpane test.
4. Bulk Fermentation: Shape dough into a ball, place seam side down in a bowl, cover with plastic wrap, and proof in a warm place (about 100ºF/38ºC) until doubled in size, approximately 1–2 hours.
5. Make Biscuit Dough: In a stand mixer with paddle attachment, blend softened butter and sugar until smooth. Slowly add beaten egg in small increments mixing well after each addition. Sift cake flour and baking powder into the mixture and blend until just combined. Form into a ball, divide into 10 equal portions (~40–41 g each), roll into balls, and chill in refrigerator for 10 minutes.
6. Divide and Pre-Shape Bread Dough: Punch down risen bread dough, dust hands with flour, fold edges in thirds and shape into a ball. Cut into 10 equal pieces (~46–47 g each). Shape each piece into a smooth ball and rest on lined baking sheet, covered with plastic wrap, at room temperature for 15 minutes.
7. Shape Melon Pan: Flatten each biscuit dough ball into a 4-inch flat circle. Flatten a bread dough ball and fold sides in thirds to form a smooth ball. Place bread dough ball seam side up on biscuit dough circle, flip so biscuit dough is on top, and gently stretch biscuit dough around bread, leaving the base uncovered.
8. Add Sugar Topping and Score: Coat the biscuit dough top generously with granulated sugar. Using a knife or dough scraper, score a crisscross pattern about ⅛ inch deep (three horizontal and three vertical lines) to create the characteristic melon pan crust.
9. Final Proof: Place assembled melon pan on baking sheet, cover with plastic wrap to prevent drying, and let proof in a warm place (100ºF/38ºC) until 1½ times larger, about 50 minutes.
10. Preheat Oven: Preheat oven to 350ºF (180ºC) and position the oven rack in the middle.
11. Bake: Remove plastic wrap and bake melon pan for 13–15 minutes until the biscuit crust becomes light golden brown. Rotate halfway through baking if necessary to brown evenly. Avoid overbaking to keep bread moist.
12. Cool and Serve: Transfer baked melon pan to wire rack and cool for 5 minutes before enjoying warm or at room temperature.
13. Storage: Once cooled completely, wrap each melon pan individually in plastic wrap and store in airtight container in refrigerator up to 3 days, or freeze up to 1 month. Reheat by defrosting and warming in a 350ºF (180ºC) oven until crispy.

Notes

• Use whole milk for best texture and flavor; avoid reduced-fat milk.
• If using active dry yeast instead of instant yeast, activate the yeast in warm water before mixing.
• Lightly dust hands and surface with bread flour to prevent sticking, but avoid adding too much flour to keep dough soft.
• The slam-and-fold kneading technique helps develop gluten effectively.
• The windowpane test is a crucial check to ensure dough elasticity and gluten development.
• Keep the biscuit dough chilled before shaping for easier handling.
• Do not cover the bottom of the bread ball with biscuit dough to ensure proper expansion and crust texture.
• Avoid overbaking to prevent dry melon pan crust.
• Final proofing can be done in a warm steamy environment if no proof setting is available.
• Adjust proof time according to ambient temperature.