20min 4 ppl
Melonpan
56 minutes
4 people
Medium31–60 min or 7–12 steps
56 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 7g
Carbs 50g
Fats 8g
About this dish
A soft milk bun capped with a thin, crackled cookie crust scored in a criss-cross pattern like a melon's rind. No melon inside at all — the name and the pattern are the whole joke.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Milk130 ml
- Eggs2
- Unsalted butterdivided, softened60 g
Dried Goods
- Strong plain flour250 g
- Fast-action dried yeast6 g
- Caster sugardivided90 g
- Plain flourfor the cookie crust80 g
Spices & Seasonings
- Salt3 g
- Vanilla extract5 ml
Utensils
- Mixing bowl
- Baking tray
- Sharp knife
- Wire rack
Method
1
Combine the strong flour, yeast, salt and half the caster sugar in a mixing bowl, then mix in the milk, one egg and half the butter to a shaggy dough.
Approx. 4 minutes
2
Knead the dough for 8 minutes until smooth and elastic.
Approx. 8 minutes
3
Cover and leave the dough to prove in a warm place for 60 minutes until doubled in size.
Approx. 3 minutes
4
Meanwhile, cream the remaining butter and sugar together, beat in the remaining egg and the vanilla extract, then fold in the plain flour to form a soft cookie dough.
Approx. 8 minutes
5
Knock the bread dough back and divide into 8 pieces, shaping each into a tight ball.
Approx. 6 minutes
6
Flatten portions of the cookie dough into discs and mould one over each bread ball, then score a criss-cross pattern into the surface with a knife.
Approx. 10 minutes
7
Place on a lined baking tray and leave to prove for a further 30 minutes until puffy.
Approx. 3 minutes
8
Bake at 180°C for 14 minutes until the crust is golden and cracked.
Approx. 14 minutes
