Melon Bread (Melonpan)
メロンパン meronpanSay it: meh-ROHN-pahn
Melonpan is a soft Japanese sweet bun wrapped in a thin, crisp cookie crust, its top scored in a diagonal grid that looks like a melon rind. Despite the name, most versions are not melon-flavored; the appeal is the contrast between airy enriched bread and sugary, crunchy shell. It is sold in bakeries and convenience stores across Japan and eaten as a snack or breakfast, often with milk, coffee, or tea. Fresh from the oven, the crust crackles and the crumb is pillowy.
Melon Bread (Melonpan)
メロンパン, meronpan
Pronounced meh-ROHN-pahn
- Serves
- 4
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Bread dough
Cookie crust
Method
Warm the milk to about 95°F (35°C). In a large bowl, whisk the bread flour, 1/4 cup (50 g) sugar, yeast, and 1/2 tsp salt. Add the milk and beaten egg and stir until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 5 minutes. Add the softened butter a little at a time and knead for 8–10 minutes more, until the dough is smooth, elastic, and springs back when pressed.
Shape the dough into a ball, place in a large bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
For the cookie crust, beat the butter and 1/2 cup (100 g) sugar until pale and fluffy. Beat in the egg and vanilla, then sift in the flour, baking powder, and 1/8 tsp salt and mix just until a soft dough forms. Divide into 8 balls (about 50 g each), wrap, and chill for 20 minutes.
Punch down the risen dough, divide into 8 pieces (about 69 g each), and roll into tight balls. Cover and rest for 15 minutes.
Flatten each chilled cookie ball between two sheets of plastic wrap into a 3 1/2-inch (9 cm) round. Drape one round over each bread ball, press gently to cover the top and sides, then roll the coated top in the 2 tbsp sugar.
Place seam-side down on a parchment-lined baking sheet, cover, and proof for 35–45 minutes, until puffy. Just before baking, score the cookie top in a diagonal grid with a sharp knife or bench scraper, cutting only through the cookie layer.
Bake at 350°F (175°C) for 12–15 minutes, until the cookie crust is golden and crisp at the edges and the buns sound hollow when tapped. Cool on a rack for 10 minutes before eating.
Regional variants
Modern bakery versions may add melon flavoring, chocolate chips, or a custard filling; some regional styles use a thinner crust or a finer grid.
Cook's notes
- Keep the cookie crust thin and even so it bakes crisp without sliding off the bun.
- Score just before baking so the grid stays sharp; cut through the cookie layer only, not into the bread.
- For the crispest crust, eat the buns the same day; storing them softens the cookie topping.
Serve with
Milk, coffee, or tea.
Make ahead and storage
Best same day; store cooled buns in an airtight container at room temperature for up to 2 days and refresh in a 300°F (150°C) oven for 3–5 minutes.
