Melon pan is a very popular Japanese sweet bun. We present you our melon pan recipe which is really like the one you can taste in Japan. It’s a recipe that requires patience but it’s really worth it! We use a food processor to get a smooth dough but you can also make it by hand.
Recipe for melon pan, Japanese sweet buns
Here is the recipe for melon pan, a Japanese bun that is soft and chewy on the inside and crispy on the outside.
Equipment
- 1 food processor optional but recommended
Ingredients
For the sweet crust – Step 1
- 250 g of T55 flour
- 130 g of butter
- 130 g of sugar
- 1 egg
For the bun – 2nd step
- 150 g of T55 flour
- 50 g of sugar
- 50 ml of warm milk
- 50 ml of lukewarm water
- 6 g dry baker's yeast
- 1 egg
For the bun – 3rd step
- 150 g of T55 flour
- 2 g of salt
For the bun – 4th step
- 50 g butter cut into small pieces
- white sugar for finishing
Instructions
Making the crispy cookie – 1st step
- Mix the butter and sugar vigorously. Then add the egg little by little.
- Pour in the flour, sifting it and mixing well.
- You will obtain a paste to be kept in the refrigerator during 1h30 min.
Making the brioche – 2nd step
- Put in a large bowl in order, the flour, the sugar, the baking powder on one side, the egg on the other, then start to mix while adding little by little the warm water and the warm milk.
Making the brioche – 3rd step
- Then add the ingredients of the 3rd step, the flour and the salt and mix well. Then add little by little the butter cut in small pieces. It is important to work the dough well so that the butter is embedded in the dough. We insist on this stage which is very important then take your time.Then let ferment for 1 hour at 40° in your oven, oven function. Put a plastic film or a wet cloth on top so that the dough does not dry out.
Finishing the brioche – 4th step
- Remove the gas inside the dough with your fingers, divide it into eight balls (about 75g per ball). Place the balls on a work surface and let rest for another 15 minutes under a damp cloth.
- Take your starting sweet dough out of the fridge (step 1). Roll out the dough on a work surface on which you can sprinkle a little powdered sugar if your dough sticks. Cut out a round of the dough so that it is larger than the ball. Wrap your sweet dough tightly around the brioche ball and then apply a little sugar to the dough.
- To finish, slightly score the buns so that the famous melon pattern can be found. Leave to ferment for another 30 minutes at 40° in your oven, oven function.Bake your melon pan at 170° in your oven for 12 minutes! Enjoy them immediately, they are delicious hot!
In Japan, melon pan comes in many different flavors:
- with matcha green tea
- with whipped cream
- with chocolate
- with strawberry
- filled with ice cream…
Our favorite is still the sugar one, the simplest version. We love the melon pan for its contrast in texture, its softness and its butter/sugar taste!
