Melon Pan メロンパン

Method17 steps · about 2 hr 45 min

1. 1

   Step 1: Beat only the 80 g cookie-dough butter and 80 g cookie-dough sugar until light and creamy. Reserve the separate 40 g butter and 25 g sugar for the bread.

   Uses 80 g butter · 80 g sugar

2. 2

   Step 2: Add the egg (1) and vanilla essence (1/2 tsp) and mix until well combined.

   Uses Cookie butter-sugar cream · 1 extra-large egg for cookie dough · 1/2 tsp Vanilla essence

3. 3

   Step 3: Fold through the flour (240 g) and baking powder (1 tsp).

   Uses Egg and vanilla cookie cream · 240 g plain flour · 1 tsp baking powder

   
4. 4

   Step 4: For the optional green variation, mix the 1.5 g matcha into half the cookie dough, leaving half plain. Otherwise leave it all plain. Divide the cookie dough into eight equal balls and refrigerate for 30–60 minutes while preparing the bread.

   Chill the eight cookie-dough portions · 30 minUses Cookie dough · 1.5 g matcha powder, optional for half the cookie dough

   
5. 5

   Step 5: Mix the separate bread-dough egg with the yeast, milk (160 ml) and 25 g bread-dough sugar in a small bowl or jug.

   Uses 1 extra large egg · 3 g dry yeast · 160 ml milk · 25 g sugar

6. 6

   Step 6: Combine the flour (300 g) and salt (4 g) in a large bowl.

   Uses 300 g baker's flour · 4 g salt

7. 7

   Step 7: Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.

   Uses Bread flour and salt · Bread egg-milk-yeast-sugar mixture

   
8. 8

   Step 8: Transfer to an electric mixer fitted with a dough hook and knead for about 10 min or until smooth and elastic.

   Uses Soft bread dough

9. 9

   Step 9: With the mixer running, gradually add only the 40 g chopped bread-dough butter. Knead for about another 10 minutes until combined and the dough is smooth and silky.

   Uses Kneaded elastic bread dough · 40 g butter chopped

10. 10

    Step 10: Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.

    First proof · 60 minUses Butter-enriched bread dough · Oil, a little for greasing the proofing bowl

11. 11

    Step 11: Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.

    Uses Risen bread dough · Flour, a little for dusting the work surface

    
12. 12

    Step 12: Take the cookie portions out of the fridge and let them soften just enough to roll without cracking. Roll one portion between cling-wrap sheets to about 5 mm thick, reserving the other seven.

    Uses Eight chilled cookie-dough balls

13. 13

    Step 13: Once it is rolled place one bread dough on top of one cookie dough ball and wrap together using cling wrap.

    Uses One of the eight bread-dough balls · One flattened cookie-dough portion

14. 14

    Step 14: Remove the cling wrap. Score the cookie surface lightly in a diagonal grid without cutting deeply, then sprinkle with some granulated sugar.

    Uses First cookie-wrapped bread roll · Some granulated sugar for the first roll

15. 15

    Step 15: Roll and wrap the remaining seven cookie portions around the remaining seven bread balls in the same way, lightly score and sprinkle each with granulated sugar, making eight rolls altogether.

    Uses First scored sugar-sprinkled roll · Seven remaining bread-dough balls · Seven remaining chilled cookie-dough portions · Remaining sprinkling sugar as needed

16. 16

    Step 16: Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 40 min or until doubled in size.

    Second proof · 40 minUses Eight assembled melon-pan rolls

17. 17

    Step 17: Preheat the oven to 180°C (356°F). Bake the rolls for about 15 minutes, until the bread is cooked through and the cookie coating is lightly golden.

    Bake rolls · 15 minUses Eight proofed melon-pan rolls