‘Melon Pan’ (Buns covered with Cookie Crust). 'Melon Pan' (Buns covered with Cookie Crust) If you have been to Japan, You might have seen these sweet buns. They are called 'Melon Pan' (melon bread) and they are. more Hiroko Liston Melbourne, Australia 'Melon Pan' (Buns covered with Cookie Crust) If you have been to Japan, You might have seen these sweet buns. They are called 'Melon Pan' (melon bread) and they are quite popular in many Asian countries.

They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appearance resembles a melon, such as a rock melon (). They are not traditionally melon flavored, but in recent times it has become popular. You can have ‘Melon Pan’ (Buns covered with Cookie Crust) using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of ‘Melon Pan’ (Buns covered with Cookie Crust)

It's of <Bread Dough>.
It's 1/2 cup of Warm Milk *125ml.
You need 1-2 teaspoons of Yeast.
You need 1 of & 3/4 cups Bread Flour *plus extra for kneading.
You need 2-3 tablespoons of Caster Sugar.
It's 1 pinch of Salt.
You need 1/2 of Egg *lightly whisked.
Prepare 20 g of Butter *melted.
It's of <Cookie Crust>.
You need 60 g of Butter.
Prepare 1/4 cup of Caster Sugar.
It's 1/2 of Egg *lightly whisked.
It's 1/2 teaspoon of Vanilla Extract.
You need 1 cup of Self Raising Flour.
It's 1-2 teaspoons of Milk *optional, only if you need to soften the dough.
You need of White Sugar OR Caster Sugar for coating.

Melon pan or melonpan is a Japanese specialty that consists of a classic brioche covered with a thin layer of cookie dough. This little Japanese brioche owes its peculiarity to the contrast between the crisp texture of its shortbread biscuit crust and the airy crumb of its bread dough. Wrap the cookie crust around the bun, close it and remove the excess dough. Place your buns on a baking sheet covered with baking paper with the part of the closure facing down.

‘Melon Pan’ (Buns covered with Cookie Crust) instructions

Using a saucepan over low heat or a heat-proof bowl in the microwave, warm the Milk slightly, add Yeast and Sugar, stir and set aside for 5 minutes..
Place Bread Flour and Salt in a large bowl, and mix to combine. Make a well in the centre and pour in the yeast mixture, Egg (save 1/2 for the Cookie Crust) and melted Butter. Mix well to form a soft dough..
Turn out onto a lightly floured surface. Knead for 2 to 3 minutes, gradually adding extra flour if required, until smooth and elastic. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size..
Mix softened Butter and Sugar until smooth, add the remaining Egg and Vanilla, and mix well. Add Flour and mix to combine. If you need more moisture, add small amount of Milk and knead gently and divide into 8 portions..
Divide the bread dough into 8 portions as well, and make them into round balls..
Roll one portion of cookie dough and roll out, using a rolling pin, to about 15cm round. Place one ball of bread dough in centre and cover the bread dough with the cookie dough. Repeat to make 8 buns..
Preheat oven to 180C. Line a large baking tray with baking paper..
Places some sugar on a small plate, coat the top side of each bun with the sugar, and make a pattern using the back of a knife, then place the bun on the prepared tray. Repeat with the rest of the buns..
Bake for 15 minutes or until top is golden..

Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. They take many steps to make but freshly-baked Melonpan are scrumptious! Melon pan, melon bread, or melon bun is a popular Japanese bread (also popular in Taiwan, Hong Kong, etc) that's basically buns covered in a crunchy cookie crust. Melon Pan is sweet bread covered in a thin layer of crisp biscuit/cookie crust with grid line pattern on top. The Japanese word for bread is "pan (パン)", which came from the Portuguese word for bread.