Japanese Melon Pan is a beloved pastry that combines a soft, fluffy bread interior with a crisp,
cookie-like outer layer. Despite its name, traditional Melon Pan does not contain melon; instead, the name comes from the textured appearance of the cookie crust, which resembles the rind of a melon. This delightful bread is enjoyed across Japan, often found in bakeries, convenience stores, and even specialty shops dedicated to its many variations.
If you've ever wanted to make Melon Pan at home, this guide will walk you through everything you need to know—from its history and ingredients to a detailed step-by-step recipe.
The History of Melon Pan
Melon Pan originated in Japan during the early 20th century, heavily influenced by European baking techniques. It shares similarities with other sweet breads like Mexico’s concha and Hong Kong’s Pineapple Bun (Bo Lo Bao). While traditional Melon Pan doesn’t have melon flavoring, modern versions sometimes incorporate real melon essence or fillings such as custard, chocolate, and even matcha.
Bakeries across Japan offer a variety of Melon Pan, from the classic crisp-shelled version to those filled with cream or fruit-flavored custards. Its popularity has spread beyond Japan, making it a must-try pastry for baking enthusiasts worldwide.
Ingredients for Japanese Melon Pan
For the Bread Dough:
2 ½ cups (300g) bread flour
2 tablespoons (25g) granulated sugar
½ teaspoon salt
1 teaspoon instant yeast
¾ cup (180ml) warm milk
1 large egg
2 tablespoons (30g) unsalted butter, softened
For the Cookie Dough:
½ cup (60g) all-purpose flour
¼ cup (50g) granulated sugar
¼ teaspoon baking powder
2 tablespoons (30g) unsalted butter, softened
1 egg yolk
½ teaspoon vanilla extract
For Coating:
2 tablespoons granulated sugar (for dusting)
Step-by-Step Instructions
1. Make the Bread Dough
In a large bowl, combine bread flour, sugar, salt, and yeast.
Gradually add the warm milk and egg, stirring until a rough dough forms.
Knead the dough for about 5 minutes, then add the softened butter.
Continue kneading for another 10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
2. Make the Cookie Dough
In a separate bowl, mix the flour, sugar, and baking powder.
Add the softened butter and work it into the flour mixture until crumbly.
Stir in the egg yolk and vanilla extract, mixing until a smooth dough forms.
Wrap the cookie dough in plastic wrap and refrigerate it for 30 minutes.
3. Assemble the Melon Pan
Once the bread dough has risen, punch it down and divide it into 6-8 equal portions.
Roll each portion into a smooth ball and set aside.
Take the chilled cookie dough and divide it into the same number of pieces as the bread dough.
Roll out each cookie dough piece into a flat disc, large enough to cover the bread dough balls.
Wrap each bread dough ball with the cookie dough, smoothing it over the top but leaving the bottom slightly exposed.
Lightly press the cookie dough layer with a knife or dough scraper to create a crisscross pattern resembling a melon rind.
Roll each bun in granulated sugar for extra crunch.
4. Final Proof and Baking
Place the assembled Melon Pan on a baking tray lined with parchment paper.
Cover lightly with a cloth and let them proof for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake for 12-15 minutes, or until the tops are golden brown.
Let the buns cool slightly before enjoying them warm.
Serving Suggestions
Melon Pan is best enjoyed fresh and warm, ideally with a cup of tea or coffee. Some bakeries slice them open and add fillings such as whipped cream, custard, or even ice cream for an indulgent treat.
To store, keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns and reheat them in the oven at 300°F (150°C) for about 5 minutes.
Tips for Perfect Melon Pan
Knead the dough well: Proper kneading ensures the bread stays soft and fluffy.
Chill the cookie dough: This makes it easier to roll out and wrap around the bread dough.
Don’t overbake: Keep an eye on the oven to ensure the buns stay soft while getting a crisp crust.
Experiment with flavors: Try adding matcha, cocoa, or melon extract to the cookie dough for variations.
Making Melon Pan at home is a fun and rewarding experience that brings a taste of Japan’s bakeries into your kitchen. The combination of soft, airy bread and crunchy cookie crust makes it a unique pastry that’s perfect for breakfast, a snack, or even dessert. Whether you enjoy it plain or filled, this sweet treat is sure to be a hit with family and friends.
Try this recipe today and discover why Japanese Melon Pan is one of the most beloved breads in the world!
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