Japanese Melon pan recipe (bread covered with cookie dough)

Melon pan (メロンパン)

Melon pan (melon bread) is a type of sweet bread that originated in Japan.
Melon pan can be purchased at supermarkets, convenience stores, and bakeries throughout Japan.

pan = bread

Melon pan is a fluffy bread topped with a crunchy, sweet cookie dough, and is a national sweet bread that is widely loved by people of all ages and genders.

It is a bread made by placing sweet biscuit dough on a round bread dough and baking it, and the most common type has a lattice pattern on the surface.

There are many different types of melon pan on sale, such as those with chocolate chips mixed into the cookie dough, or those with cuts made in the bread and whipped cream sandwiched inside to make them look like maritozzo.

The key to making it well is to cover 2/3 of the bread dough with the cookie dough and leave a gap at the bottom. If you don’t do this, the dough will not rise properly.

Also, if the cookie dough is too small, it will come off when the dough rises during fermentation.

Finally, work quickly to prevent the cookie dough from softening due to body heat or room temperature.

If the cookie dough is cold, it is easier to get a crispy texture when baked.

It takes a lot of work, but it has a unique taste that only homemade food can offer, so please give it a try.

NUTRITION FACTS of Japanese Melon pan recipe (bread covered with cookie dough)

2424kcal Protein 57.4g Fat 70.1g Carbs 407.2g Salt Equivalent 4.3g

INGREDIENTS for Japanese Melon pan recipe (bread covered with cookie dough)

Bread

☆bread flour 270g
☆cake flour 30g
☆sugar 20g
☆salt 4g
☆dry yeast 3g
milk 230g
oil 10g
unsalted butter 20g

Cookie dough

Unsalted butter 30g
Sugar 60g
Cake flour 130g
Eggs 30g

Japanese Melon pan recipe (bread covered with cookie dough) COOKING INSTRUCTIONS

To make the bread, refer to steps ① to ⑪ for the walnut bread.　👉　Fluffy Kurumi pan (Easy to make Hand-kneaded walnut bread)

Blend unsalted butter, sugar, flour and eggs in a food processor until they resemble crumbs.
Once mixed into a single mass, shape it into a cylinder and wrap it in plastic wrap.
Chill in the refrigerator. The dough can be frozen, so a good idea is to make it in advance and then thaw it naturally in the refrigerator when ready to use.
Divide the cookie dough into 10 equal parts and press them together with a flat bottle lid. This will help you make neat circles.
Cover the bread dough with the cookie dough.
Use a scraper or knife to draw a grid pattern on the surface of the cookie dough. You can skip this step.
Leave for 40 minutes at 35°C for the second rise.
Preheat the oven to 200°C and bake at 180°C for 10 minutes. Then bake at 170°C for 5 minutes.