Melon pan recipe
Melon Pan is a soft Japanese brioche covered with a thin layer of crispy cookie, with a grid pattern reminiscent of a melon skin. Its slightly crunchy exterior contrasts with its soft, airy interior. Subtly sweetened, this roll is perfect for breakfast or a gourmet break. Both crunchy and melt-in-your-mouth, this emblematic Japanese roll will take you on a journey from the very first bite!
- Prep Time
- 3 hours
- Cooking Time
- 15 minutes
- Servings
- 4
Ingredients
- 250 g flour
- 30 g sugar
- 3 g salt
- 5 g dry baker's yeast
- 1 egg
- 100 ml warm milk
- 40 g soft butter
- 60 g soft butter
- 50 g sugar
- 1 egg
- 150 g flour
- ½ teaspoon baking powder
- 1 tsp vanilla extract (optional)
- Powdered sugar for sprinkling
Directions
- Prepare the brioche dough
- Mix the flour, sugar, salt and yeast (without direct contact with the salt). Add the egg and warm milk, then knead until smooth.
- Mix in the soft butter and knead for 10 minutes until the dough is smooth and elastic. Cover and leave to rise for 1h30 in a warm place, until the dough doubles in volume.
- Whip butter and sugar until creamy.
- Add the egg, mix, then add the flour, baking powder and vanilla. Form into a ball, wrap and chill for 1h30 min.
- Deaerate the brioche dough and divide into 4 equal balls. Roll out the cookie dough into 4 thin discs and cover each ball with brioche.
- Delicately draw a grid on the cookie dough with a knife. Roll the loaves in powdered sugar.
- Place the Melon Pan on a baking sheet and leave to rise for a further 30 min.
- Preheat oven to 180°C. Bake for 12 to 15 min until lightly golden.
