Japanese Melon pan

Step 1

In the bowl of a stand mixer fitted with hook attachment, combine flour sugar and instant yeast.

Step 2

Add warm milk and egg and gently mix until combined.

Step 3

Add butter and salt and knead until soft and elastic ( 9-10 minutes).

Step 4

Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1,5h).

Step 5

Place softened butter into a large bowl and whisk until smooth.

Step 6

Add sugar and salt and whisk until fluffy.

Step 7

Add egg and whisk to combine.

Step 8

Combine flour and baking powder and sift into the mixture. Mix with a rubber spatula to combine. Don't knead.

Step 9

Cover with plastic wrap and refrigerate for 30 minutes.

Step 10

Divide the refrigerated cookie dough into 8 pieces (about 27g each) and roll them into balls.

Step 11

Gently flatten using a glass or rolling pin into a 10-12 cm round. Place back into the fridge until you're ready to use.

Step 12

Transfer the bread dough onto a lightly floured surface and deflate pressing with your fingers.

Step 13

Divide into 8 equal pieces (about 45g each) and roll them into balls.

Step 14

Cover and let rest for 15 minutes at room temperature.

Step 15

Place one bun in the middle of each cookie dough.

Step 16

Wrap cookie dough around the bun.

Step 17

Coat the biscuit dough with granulated sugar.

Step 18

Then, using a dough scraper or knife, gently score the top into crisscross pattern.

Step 19

Place the buns on the baking sheet, seam side on the bottom.

Step 20

Cover and let rise for 40 minutes.

Step 21

Preheat the oven to 180C / 350F.

Step 22

Bake for 13-15 minutes or until slightly golden on top. Let cool down completely on a wire rack.