Recipe notes
Recipe tips
- Knead the dough well to develop the gluten and obtain an airy texture. Tip: perform the "veil test" by stretching a piece of dough between your fingers; it should be thin and slightly translucent before adding the butter.
- Let the dough rise in a warm place (around 25-30°C). If your kitchen is cool, place the dough in a turned-off oven with a bowl of hot water to create an ideal environment.
- Use the back of a knife or a thin blade to draw the pattern, exerting light pressure without pressing too hard to avoid piercing the paste.
- Add matcha, cocoa or cinnamon to the cookie dough for gourmet variations. You can also fill your Melon Pan with chocolate, custard or red bean paste.
Origin and success of Melon pan
Melon Pan is said to have been inspired by European sweet breads introduced to Japan during the Meiji era (1868-1912). Some believe it derives from the "concha", a Mexican brioche with a striated cookie, while other theories suggest a Spanish or Portuguese influence.
The name "Melon Pan" comes from its appearance: its squared cookie crust is reminiscent of the skin of cantaloupe melons. Contrary to popular belief, it has no melon flavor (except in some modern versions, where artificial flavoring is added).
It's a sweet staple of bakeries and konbini (Japanese mini-markets). Its success stems from its comforting taste, soft yet crunchy texture and nostalgic appeal, as many Japanese have been eating it since childhood.
Over time, the Melon Pan has evolved: there are versions with matcha, chocolate, cream or red bean filling. In Tokyo, some artisan bakeries even create ultra-crisp Melon Pan or Melon Pan topped with ice cream!
Although typically Japanese, it has conquered other Asian and American countries. In Taiwan, China and South Korea, similar versions can be found under different names.
In short, the Melon Pan is much more than a simple brioche: it's a gourmet icon that crosses generations and borders!
