Homemade Japanese Melonpan: A Step-by-Step Recipe Guide

Ingredients

  • For the Bread Dough:
    • 1 teaspoon of active dry yeast
    • 2 tablespoons of warm water (110 degrees F/45 degrees C)
    • 2 tablespoons of sugar
    • 2 tablespoons of whole milk, at room temperature
    • 1 teaspoon of baking powder
    • 200 grams of bread flour
    • 30 grams of unsalted butter, at room temperature
    • 1 medium egg, at room temperature
  • For the Cookie Dough:
    • 100 grams of unsalted butter, at room temperature
    • 90 grams of sugar
    • 1 medium egg, at room temperature
    • 200 grams of all-purpose flour
    • 1/4 teaspoon of baking powder
    • 1/4 teaspoon of salt
  • For the topping:
    • 3 tablespoons of sugar

Steps and instructions

  1. Start by making the bread dough. In a small bowl, mix the yeast with warm water and let it sit for 5 minutes until it becomes frothy.
  2. In a separate larger bowl, combine sugar, milk, baking powder, and bread flour. Add the yeast mixture, room temperature butter, and egg. Mix until a dough starts to form.
  3. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Form the dough into a ball and place it into a greased bowl. Cover with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
  4. While the bread dough is rising, prepare the cookie dough. In a mixing bowl, combine the room temperature butter and sugar. Beat until it becomes light and fluffy. Add the egg and mix well.
  5. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradely add this mixture to the butter and sugar mixture while stirring until a dough forms.
  6. Divide the cookie dough into 10 equal pieces and shape each piece into a ball. Flatten each ball into a disk shape, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  7. Once the bread dough has risen, punch it down to release the air. Divide it into 10 equal pieces and shape each piece into a ball. Cover them with a clean towel and let them rest for 15 minutes.
  8. Preheat your oven to 180 degrees C (350 degrees F) and line a baking sheet with parchment paper.
  9. Take one piece of bread dough and a disk of cookie dough. Place the cookie dough on top of the bread dough and lightly press it down to cover the top and sides of the bread dough. Repeat this step with the rest of the dough.
  10. Dip the cookie-covered side of each dough ball into sugar and place them on the lined baking sheet, leaving about 2 inches of space between each dough ball.
  11. Bake in the preheated oven for about 20 to 25 minutes, or until the tops are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tools for making

  • Mixing bowls - You will need both a small bowl for the yeast mixture and a larger bowl for the bread dough.
  • Measuring spoons - Essential for accurately measuring the yeast, sugar, baking powder, and salt.
  • Measuring cups - Required for measuring the warm water, milk, flour, and sugar.
  • Spatula - Useful for mixing and scraping the dough from the sides of the bowl.
  • Whisk - Needed to combine the yeast with warm water and to mix the milk, sugar, baking powder, and flour.
  • Baking sheet - Used to bake the melonpan. Line it with parchment paper for easy clean-up.
  • Plastic wrap - Used to wrap and refrigerate the cookie dough.
  • Clean towel - Cover the dough while it rises and rests.
  • Wire rack - Allow the melonpan to cool completely on the wire rack.

Recipe variations

  • Adding chocolate chips to the cookie dough
  • Using matcha powder in the bread dough for a green tea flavor
  • Substituting bread flour with all-purpose flour
  • Using whole wheat flour instead of bread flour for a healthier option
  • Adding a pinch of cinnamon or nutmeg to the cookie dough for extra flavor
  • Replacing the butter in the cookie dough with margarine or coconut oil for a dairy-free option
  • Adding fruit preserves or chocolate spread as a filling inside the bread dough before shaping
  • Using almond or soy milk instead of whole milk for a vegan version
  • Experimenting with different shapes for the bread dough, such as braids or rolls
  • Adding a sprinkle of sesame seeds or poppy seeds on top of the melonpan before baking

Recipe overview

Melonpan, also known as Melon Bread, is a classic Japanese sweet bun that's loved for its crumbly and crisp cookie crust with a super soft, lightly sweet, and fluffy bread inside. Despite its name, Melonpan doesn't typically contain melon flavor but got its name from the cookie crust’s resemblance to a rock melon. This recipe guide will walk you through how to make your own Melonpan at home. It involves making two different kinds of dough - one for the bread part and another for the cookie crust. Though it might seem like a lot of work, the process is quite enjoyable and the end result is definitely worth it. The bread part is soft, tender, and slightly sweet, which perfectly complements the crisp and sweet cookie topping. The recipe takes about 2 hours to complete, including dough rising time, and yields 10 pieces of Melonpan. Get ready to get baking and enjoy a taste of Japan right at home!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the amount used. Use 25% less instant yeast than the amount of active dry yeast called for in the recipe.
  2. Can I use a bread machine to make the dough? Yes, you can use a bread machine to knead the dough. Follow the manufacturer's instructions for the dough setting and add the ingredients accordingly.
  3. Can I use salted butter instead of unsalted butter? It is recommended to use unsalted butter in this recipe to have better control over the salt content. If you use salted butter, reduce the amount of additional salt added to the cookie dough.
  4. Can I refrigerate the dough overnight? Yes, you can refrigerate the bread dough overnight after the first rise. Cover it tightly with plastic wrap and let it rise slowly in the refrigerator. The next day, proceed with shaping and baking the melonpan.
  5. Can I freeze the baked melonpan? Yes, you can freeze the baked melonpan. Let them cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw them at room temperature or reheat them in a preheated oven before serving.

Serving dishes and utensils

Origin stories

Melonpan, despite its name, is not traditionally made with any melon. The name comes from the cookie crust topping, which is scored in a crosshatch pattern to resemble the skin of a melon. This delightful bread was first created in Japan around the early 20th Century. It is said it was invented by a baker who dreamed of making a bread as sweet and delightful as a French brioche but wanted to give it a distinctively Japanese twist. Thus, he decided to cover the sweet bun with a layer of crisp cookie dough. The result was a bread with a unique texture, both soft and crunchy, and an unforgettable taste. Today, it has not only become one of Japan's most beloved bakery items, but its popularity has also spread to other countries in Asia and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.