Name: Classic Japanese Melon Pan
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Japanese
Ingredients: For the Bread Dough:; 225 g bread flour (1¾ cups + 2 Tbsp, plus more for dusting); 25 g cake flour (3½ Tbsp); 1 tsp kosher salt; 3 Tbsp granulated sugar; 1¼ tsp instant yeast; 1 large egg; 50 ml whole milk; 50 ml water; 35 g unsalted butter (2½ Tbsp, cubed); For the Biscuit Dough:; 60 g unsalted butter (¼ cup, ½ stick, or 4 Tbsp, cubed); 100 g granulated sugar (½ cup); 1 large egg; 200 g cake flour (1⅔ cups); ½ tsp baking powder; For the Topping:; 2 Tbsp granulated sugar

Why You’ll Love This Recipe

Melon Pan is the ultimate comfort food, combining the softness of fresh bread with the crispy sweetness of a cookie crust. The contrast in texture is what makes this bread so unique and delicious. The bread dough is light and airy, while the biscuit topping adds just the right amount of crunch and sweetness. It’s a delightful treat for breakfast, snack time, or with tea, and it brings the comforting flavors of Japan right into your kitchen.

Ingredients

For the Bread Dough:

225 g bread flour (1¾ cups + 2 Tbsp, plus more for dusting)
25 g cake flour (3½ Tbsp)
1 tsp kosher salt
3 Tbsp granulated sugar
1¼ tsp instant yeast
1 large egg
50 ml whole milk
50 ml water
35 g unsalted butter (2½ Tbsp, cubed)

For the Biscuit Dough:

60 g unsalted butter (¼ cup, ½ stick, or 4 Tbsp, cubed)
100 g granulated sugar (½ cup)
1 large egg
200 g cake flour (1⅔ cups)
½ tsp baking powder

For the Topping:

2 Tbsp granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Bread Dough:
In a large bowl, combine the bread flour, cake flour, salt, and sugar. Whisk well, then add the yeast, egg, milk, and water. Mix until the dough comes together, then knead by hand or with a stand mixer for about 10 minutes until smooth and elastic. Gradually add the butter and knead until absorbed. Let the dough rise in a warm place for 1-2 hours until it doubles in size.
Make the Biscuit Dough:
In a separate bowl, cream together the butter and sugar until smooth. Add the egg and mix well. Sift in the cake flour and baking powder, then stir until just combined. Divide the dough into 10 equal pieces, roll them into balls, and refrigerate for 10 minutes.
Shape the Melon Pan:
Once the bread dough has risen, punch it down and divide it into 10 pieces. Roll each piece into a ball. Flatten each biscuit dough ball and place it over the bread dough, wrapping it around the dough. Press gently to seal. Coat the top with granulated sugar and score a crisscross pattern with a knife.
Final Proof:
Place the shaped melon pan on a baking sheet and cover with plastic wrap. Let the dough rise for about 50 minutes, until it has puffed up.
Bake:
Preheat the oven to 350°F (180°C). Bake the melon pan for 13-15 minutes, or until the biscuit crust is golden brown. Remove from the oven and cool on a wire rack.

Servings and Timing

Servings: 10 melon pans
Total Time: 2 hours 30 minutes (including rise time)

Variations

Flavored Melon Pan: You can add flavored extracts, such as vanilla or almond, to the bread or biscuit dough for a different twist.
Chocolate Chip Melon Pan: Add a handful of chocolate chips into the biscuit dough for a sweeter treat.
Mini Melon Pan: For smaller portions, divide the dough into 15 or 20 pieces instead of 10.

Storage/Reheating

Storage: Store melon pan in an airtight container at room temperature for up to 3 days. The bread will remain soft, but the cookie crust may soften.
Freezing: You can freeze melon pan for up to 1 month. After baking, let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag.
Reheating: Reheat by wrapping in foil and placing in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.

FAQs

How do I know when the bread dough has doubled in size?

The dough should feel slightly airy and light to the touch. If you gently press your finger into the dough, the indentation should remain. This indicates that it’s fully risen.

Can I make melon pan with whole wheat flour?

Yes, you can substitute up to half of the bread flour with whole wheat flour, but the texture and flavor may change slightly. The bread will be denser, but still delicious.

Can I make melon pan without yeast?

Unfortunately, yeast is essential for the rise and texture of the bread. You can try using a baking powder-based dough, but it will result in a very different product.

Can I make the biscuit dough ahead of time?

Yes, the biscuit dough can be made ahead of time and refrigerated for up to 24 hours. Just make sure to bring it to room temperature before using it to cover the bread dough.

What can I do if the dough is too sticky to handle?

If the bread dough is too sticky, add a little more bread flour, one tablespoon at a time, until it reaches a smooth and elastic consistency. Be careful not to add too much flour, as it can make the dough too dense.

How long should I let the dough rise?

The bread dough should rise for 1-2 hours, depending on the temperature of the room. It should double in size during this time.

Why does my melon pan crust crack or split?

If the cookie crust cracks, it might be too thick or too dry. Be sure to evenly cover the bread dough with the biscuit dough and score it gently to allow the bread to expand without splitting.

Can I use a different type of flour for the biscuit dough?

You can substitute cake flour with all-purpose flour, but it will alter the texture. Cake flour helps create a softer, lighter biscuit crust.

Is melon pan best eaten fresh?

Melon pan is best enjoyed the day it’s made while the crust is still crisp. However, it will remain soft for a few days and can be reheated for a warm, fresh taste.

Can I add toppings to melon pan?

You can add a variety of toppings such as chocolate chips, sprinkles, or even a glaze on top for extra sweetness. Simply add them before scoring the top crust.

Conclusion

Melon Pan is a perfect combination of soft, fluffy bread and a crispy, sweet cookie topping. It’s a delicious snack or treat that’s loved by many for its unique texture and subtle sweetness. Whether you’re enjoying it fresh out of the oven or as a mid-day treat, this classic Japanese bread is sure to delight with every bite. Enjoy making and sharing it with friends and family—it’s a true comfort food!