Name: Classic Japanese Melon Pan Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 45 min
Cuisine: Japanese
Ingredients: 2½ cups all-purpose flour; 2 tablespoons dry milk powder (optional); 2 tablespoons granulated sugar; ½ teaspoon salt; 1 teaspoon instant yeast; ¾ cup warm milk; 2 tablespoons unsalted butter (softened); 1 egg; ¾ cup all-purpose flour; ⅓ cup granulated sugar; 4 tablespoons unsalted butter (softened); 1 egg yolk; ½ teaspoon baking powder; ½ teaspoon vanilla extract; Granulated sugar for dusting

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Get ready to fall in love with Classic Japanese Melon Pan, a beloved sweet bread with a cookie-like crust that’s as fun to make as it is to eat! Imagine a pillowy, buttery bun hugged by a crackly, sugary shell—each bite is a delightful contrast of textures and flavors. While the name comes from its melon-like appearance, there’s no actual melon flavor here (unless you want to add it!). Classic Japanese Melon Pan is a treat you’ll want to bake again and again, and it’s the perfect way to bring a little Japanese bakery magic into your own kitchen.

Ingredients You’ll Need

Classic Japanese Melon Pan Recipe - Recipe Image

Ingredients You’ll Need

The magic of Classic Japanese Melon Pan lies in its simple yet thoughtful ingredients. Each one plays a starring role, from creating a soft, fluffy bread interior to forming the signature sweet, crisp cookie crust. Let’s take a look at what you’ll need and why it matters.

All-purpose flour: The backbone of both the bread and cookie layers, giving structure and softness.
Dry milk powder (optional): Adds a subtle richness and extra tenderness to the bread, but can be left out if you prefer.
Granulated sugar: Sweetens both the bread and cookie dough, and creates that irresistible sugary crunch on top.
Salt: Balances the sweetness and enhances every other flavor in the bun.
Instant yeast: The secret to a light, airy bread that rises beautifully.
Warm milk: Provides moisture and a gentle richness that makes the bread extra soft.
Unsalted butter (softened): Gives a delicate, buttery flavor to both components and helps with that melt-in-your-mouth texture.
Egg: Adds structure and a little lift to the bread; you’ll also need an extra yolk for the cookie crust.
Baking powder: Gives the cookie crust its slight lift and delicate crumb.
Vanilla extract: Infuses lovely aroma and warmth into the cookie dough.
Granulated sugar for dusting: The finishing touch for that signature crackly, sparkly top.

How to Make Classic Japanese Melon Pan

Step 1: Prepare the Bread Dough

Start by combining the all-purpose flour, dry milk powder, granulated sugar, salt, and instant yeast in a large bowl. Pour in the warm milk, add the egg and softened butter, and mix everything together until a soft dough forms. Knead the dough for about 10 minutes—it should become smooth, elastic, and slightly tacky. This is the foundation of Classic Japanese Melon Pan: a pillow-soft bread that will bake up beautifully. Cover the bowl with a cloth or plastic wrap, and let the dough rise in a warm spot for about an hour, or until it has doubled in size.

Step 2: Make the Cookie Dough

While your bread dough is rising, turn your attention to the cookie crust. Cream the softened butter with the granulated sugar until it becomes pale and fluffy—this step is key for a tender, light cookie layer. Add the egg yolk and vanilla extract, mixing well, then gently fold in the flour and baking powder until a soft dough forms. Divide the cookie dough into eight equal portions, roll each into a ball, then flatten them slightly into discs. Place them on a plate and refrigerate; the chill makes them easier to handle later.

Step 3: Shape the Buns

Once your bread dough has risen, punch it down gently and divide it into eight even pieces. Shape each into a smooth, round ball. Take the chilled cookie dough discs and carefully drape one over each bread dough ball, pressing gently so it covers the top and sides but leaves the base exposed. This iconic two-layer look is what sets Classic Japanese Melon Pan apart from any other sweet bun!

Step 4: Add the Signature Crisscross Pattern and Sugar

With the cookie dough in place, use a sharp knife to lightly score a crisscross pattern on the surface of each bun. This not only gives Classic Japanese Melon Pan its trademark “melon” appearance, but also creates beautiful cracks as it bakes. Roll each bun gently in granulated sugar to coat the cookie crust, then arrange them on a parchment-lined baking sheet. Let the buns rise again for about 30 minutes until they’re puffy and ready for the oven.

Step 5: Bake and Cool

Preheat your oven to 350°F (175°C). Bake the melon pan for 15 to 18 minutes, or until the tops turn a gentle golden color and your kitchen smells like a bakery. Transfer them to a wire rack to cool—though I won’t blame you if you sneak one while they’re still warm. The contrast between the crisp, sugary shell and the soft, fluffy bread inside is pure bliss.

How to Serve Classic Japanese Melon Pan

Garnishes

While Classic Japanese Melon Pan is gorgeous and delicious on its own, a dusting of extra granulated sugar right after baking adds extra sparkle. If you want to get playful, try a light drizzle of white chocolate or a sprinkle of matcha powder for a pop of color and flavor.

Side Dishes

Serve melon pan with a cup of green tea or freshly brewed coffee for a truly Japanese café experience. It also pairs beautifully with fresh fruit or a scoop of vanilla ice cream if you’re feeling extra indulgent. The sweet, bready flavor complements everything from a simple breakfast to an elegant afternoon snack.

Creative Ways to Present

Classic Japanese Melon Pan looks stunning in a bread basket at brunch or lined up on a pretty tray for an afternoon tea party. For a special twist, slice each bun and fill with whipped cream, custard, or even a scoop of your favorite ice cream for a decadent dessert sandwich. The possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Classic Japanese Melon Pan (which is a big “if”!), store them in an airtight container at room temperature for up to two days. The cookie crust will stay delightfully crisp, and the bread inside will remain soft and fluffy.

Freezing

Classic Japanese Melon Pan freezes surprisingly well. Let the buns cool completely, then wrap each individually in plastic wrap and place them in a freezer bag. They’ll keep for up to a month—just thaw at room temperature when you’re ready to enjoy.

Reheating

To bring back that fresh-from-the-oven magic, pop a thawed or room-temperature bun in a 300°F (150°C) oven for 5–7 minutes. The cookie crust will crisp up again, and the inside will be warm and inviting.

FAQs

Does Classic Japanese Melon Pan actually taste like melon?

No, despite the name, Classic Japanese Melon Pan doesn’t have a melon flavor by default. The name comes from its melon-like appearance. However, if you’d like, you can add a few drops of melon extract or some matcha to the cookie dough for a fun twist.

Can I make Classic Japanese Melon Pan without dry milk powder?

Absolutely! The dry milk powder adds extra softness and flavor, but you can leave it out if you don’t have it on hand. Your buns will still be delicious and tender.

Why is my cookie crust not crisp?

A crisp crust depends on creaming the butter and sugar thoroughly and not overworking the dough. Make sure to chill the cookie dough before shaping, and don’t skip the sugar coating—that’s what gives Classic Japanese Melon Pan its irresistible crunch!

Can I use bread flour instead of all-purpose flour?

Bread flour will give you a slightly chewier bun, while all-purpose flour creates a softer, more tender result. Both work, so use what you prefer or have on hand.

How do I get the perfect crisscross pattern on top?

Use a sharp, thin knife to gently score the cookie dough after it’s placed on the bread ball. Don’t cut too deep—just enough to leave a visible pattern. This is what gives Classic Japanese Melon Pan its charming look!

Final Thoughts

Classic Japanese Melon Pan is a true treat for home bakers and sweet bread lovers alike. There’s something so satisfying about creating that crackly, sugary crust and revealing the soft, pillowy bread inside. I hope this recipe inspires you to try your hand at making these adorable buns—once you taste your first bite, you’ll understand why they’re a classic favorite!

Classic Japanese Melon Pan Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 8 buns 1x
Diet: Vegetarian

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Description

Classic Japanese Melon Pan is a delightful sweet bread characterized by its soft, fluffy interior and a crisp, cookie-like top layer resembling a melon. Although it does not traditionally contain melon flavor, this treat is adored for its unique texture and subtle sweetness, making it a perfect snack or breakfast option.

Ingredients

Scale

Bread Dough

2½ cups all-purpose flour
2 tablespoons dry milk powder (optional)
2 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon instant yeast
¾ cup warm milk
2 tablespoons unsalted butter (softened)
1 egg

Cookie Dough

¾ cup all-purpose flour
⅓ cup granulated sugar
4 tablespoons unsalted butter (softened)
1 egg yolk
½ teaspoon baking powder
½ teaspoon vanilla extract
Granulated sugar for dusting

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Instructions

Prepare the Bread Dough: In a large bowl, combine the all-purpose flour, dry milk powder, granulated sugar, salt, and instant yeast. Add warm milk, egg, and softened butter. Mix until a soft dough forms.
Knead the Dough: Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
Make the Cookie Dough: While the bread dough is rising, cream the softened butter and sugar together until light and fluffy. Add egg yolk and vanilla extract, mixing well. Then, incorporate the all-purpose flour and baking powder until a soft dough forms.
Portion and Chill Cookie Dough: Divide the cookie dough into 8 equal pieces, roll each into balls, flatten slightly into discs, and refrigerate to chill while the bread dough rises.
Shape Bread Dough: After the bread dough has doubled, punch it down and divide it into 8 equal pieces. Shape each piece into smooth balls.
Assemble Melon Pan: Place a chilled cookie dough disc over each bread dough ball, gently pressing to cover the top completely.
Score and Sugar Coat: Lightly score the cookie dough top in a crisscross pattern using a knife and then roll each bun in granulated sugar to create its signature texture.
Final Rise: Place the assembled buns on a lined baking sheet and allow them to rise for another 30 minutes until slightly puffed.
Preheat Oven: Preheat your oven to 350°F (175°C) while the buns finish their final rise.
Bake: Bake the buns for 15 to 18 minutes or until the cookie tops are lightly golden and crisp.
Cool and Serve: Remove the buns from the oven and transfer them to a wire rack to cool before serving. Enjoy fresh for the best taste and texture.

Notes

Melon Pan is named for its appearance and typically does not contain melon flavor.
For flavor variations, consider adding melon extract or matcha powder to the cookie dough.
Best enjoyed fresh on the same day for optimal texture and flavor.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Bread
Method: Baking
Cuisine: Japanese