Japanese Melon Bread
Indulge in the delightful Japanese Melon Bread, featuring a fluffy bread base and a crisp cookie crust. This treat offers a perfect balance of textures and sweetness, making it an irresistible snack or dessert.
10 Servings
Ingredients
Bread Dough:
- 50 ml evaporated milk
- 50 ml water
- 4 g instant dry yeast
- 250 g bread flour plus extra for dusting
- 1 tablespoon cornstarch
- 3 g salt
- 40 g sugar
- 1 large egg
- 35 g unsalted butter
Cookie Dough:
- 200 g all-purpose flour
- 1 tablespoon cornstarch
- 2 g baking powder
- 60 g unsalted butter
- 100 g sugar
- 1 large egg
Topping:
- 2 tablespoons granulated sugar
Instructions
For the Bread Dough:
- Activate the Yeast: In a large bowl, combine evaporated milk, water, and instant dry yeast. Stir and allow it to sit for 5 minutes until foamy.
- Prepare the Dough: Add bread flour, cornstarch, salt, sugar, egg, and butter to the yeast mixture. Mix thoroughly until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First Proofing: Place the dough in a greased bowl, cover it with a damp cloth, and let it proof in a warm place for about 1 hour, or until it doubles in size.
For the Cookie Dough:
- Mix the Ingredients: Combine all-purpose flour, cornstarch, baking powder, butter, sugar, and egg in a medium mixing bowl. Stir until the mixture forms a smooth dough.
- Divide and Chill: Divide the cookie dough into 10 equal portions, shape them into balls, and refrigerate for at least 30 minutes to firm up.
Assembling the Melon Bread:
- Shape the Bread Dough: After the bread dough has proofed, punch it down to release air. Divide it into 10 equal pieces and shape each piece into a ball.
- Layer with Cookie Dough: Flatten each cookie dough ball and gently drape it over the bread dough ball. Smooth the edges to ensure an even layer.
- Add the Sugar Coating: Lightly press the top of each bread ball into granulated sugar. Use a knife to score a grid pattern on the cookie dough layer.
Final Proofing and Baking:
- Proof Again: Arrange the assembled buns on a baking tray lined with parchment paper, leaving space for expansion. Cover and let them proof for 1–1.5 hours until puffed.
- Bake: Preheat the oven to 350°F (175°C). Bake the melon bread for 15–20 minutes, or until the tops are golden and the bottoms sound hollow when tapped.
- Cool: Transfer the baked buns to a wire rack to cool completely before serving.
Notes
To make this recipe gluten-free:
Substitute bread flour with a gluten-free bread flour blend for the bread dough.
Replace all-purpose flour with a gluten-free baking flour mix for the cookie dough.
Ensure all other ingredients, such as baking powder and cornstarch, are certified gluten-free.
Enjoy this delightful treat with the same fluffy and crispy texture, minus the gluten!