Melon Pan

Name: Melon Pan
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g brioche dough; 150 g cookie dough; 50 g sugar; 1 egg; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Melon Pan, a beloved staple in Japanese bakeries, is a delightful fusion of pillowy brioche bread encased in a crisp, sweet cookie crust. This recipe, adapted for the home kitchen, captures the essence of this bakery favorite, allowing you to recreate the magic of freshly baked Melon Pan in your own oven. It is often enjoyed as a snack or a sweet treat, perfect for any time of the day.

The true charm of Melon Pan lies in its textural contrast: the soft, airy crumb of the brioche meets the satisfying crunch of the sugar-dusted cookie shell. With each bite, the combination of rich, buttery flavors and a hint of sweetness creates a comforting indulgence. This home version invites you to savor the harmony of flavors and textures, crafted with care and a generous hand.

Ingredients

400 gbrioche dough
150 gcookie dough
50 gsugar
1egg
1 pinchsalt

Method

Begin by bringing your brioche dough and cookie dough to room temperature. This will make them easier to work with and ensure even baking. Let them sit out for about 30 minutes until they are pliable but not sticky to the touch.
Divide the 400 g of brioche dough into 8 equal portions. Roll each portion into a smooth ball by cupping your hand over the dough and moving in a circular motion on a lightly floured surface. This will help create a uniform shape and ensure even baking.
Take the 150 g of cookie dough and divide it into 8 equal portions as well. Flatten each portion into a disc large enough to cover the brioche dough balls. Wrap each brioche ball with a cookie dough disc, gently pressing the edges to seal.
In a small bowl, beat 1 egg with a pinch of salt until well combined. This egg wash will give the Melon Pan a beautiful golden color. Brush the egg wash evenly over the surface of each dough-covered ball.
Sprinkle 50 g of sugar evenly over the tops of the Melon Pan. This will create a sweet, crunchy crust as it bakes. Use your fingers to gently press the sugar into the dough to help it adhere.
Place the prepared Melon Pan on a baking sheet lined with parchment paper, leaving space between each for expansion. Use a sharp knife to gently score a crisscross pattern on the top of each one, mimicking the look of a melon. This step is crucial for the traditional appearance of Melon Pan.
Preheat your oven to 180°C (356°F). Bake the Melon Pan in the preheated oven until the tops are golden brown and the cookie crust is firm to the touch, about 15-20 minutes. The aroma should be sweet and buttery, signaling they are ready.
Remove the Melon Pan from the oven and let them cool slightly on a wire rack. They are best served warm, allowing the contrasting textures of the soft bread and crisp cookie crust to be fully enjoyed.