melon pan

Melon bread, or 'melon pan', is a type of Japanese sweet bread. It's super yummy but has no melon flavour, it's just named for its appearance!

Melon Pan

300 g baker's flour

butter

g sugar

g salt

milk

dry yeast

240 g plain flour

tsp baking powder

sugar

tsp Vanilla essence

Granule sugar

Make the cookie dough by placing the butter and sugar in a large bowl and beat until light and creamy.

Add the egg and vanilla essence and mix until well combined.

Fold through the flour and baking powder.

Divide the cookie dough into 8 small balls and set aside in the fridge. *1

Combine egg, yeast, milk and sugar in a small bowl or jug

Combine the flour and salt in a large bowl.

Make a well in the centre of the flour and add the liquid mixture and stir to form a soft dough.

Transfer to an electric mixer fitted with a dough hook and knead for about 10 min or until smooth and elastic.

With the mixer motor running, add the chopped butter until the butter is combined and a smooth and silky dough forms (about a further 10 minutes).

Place the dough in a greased bowl and cover and set aside in a warm place to prove for 1 hour or until doubled in size.

Divide the bread dough into 8 equal sized balls and knead on a lightly floured surface until smooth.

Roll out the refrigerated cookie dough on cling wrap to 5mm thick.

Once it is rolled place one bread dough on top of one cookie dough ball and wrap together using cling wrap.

Take the cling wrap off and score the cookie dough surface diagonally and sprinkle the granule sugar.

Repeat for all 8 bread rolls.

Place them on a cooking paper lined oven tray and cover with clean damp cloth and set aside for about 40 min or until doubled in size.

Preheat oven to 180 degree(356 f) and bake for 15 minutes.

https://embed.mediavine.com/videos/xwswsejslwmip0f4ovmb

Melon pan is the Japanese sweet bread shaped to look like a melon or cantaloupe. It has a crunchy and sweet outer crust with a super soft and fluffy inside.

Sweet bread covered with a thin layer of cookie dough.

Butter*

Sugar

½ Egg*

Vanilla Extract

Flour

Chocolate Sprinkles

Cocoa Powder

Milk

Butter

Instant Yeast

Start off by preparing the vanilla or chocolate...

Start off by preparing the vanilla or chocolate cookie dough. Beat  the butter and sugar together until well combined.

Mix in the egg and add the vanilla...

Mix in the egg and add the vanilla extract.

Add in the flour, or flour and cocoa...

Add in the flour, or flour and cocoa powder mixture, and mix until fully incorporated.

Gather the dough and wrap it in some...

Gather the dough and wrap it in some plastic wrap.

Refrigerate the cookie dough for 30 minutes.

Repeat for the other kind of cookie dough.

Prepare your bread dough. Place the butter and...

Prepare your bread dough. Place the butter and milk into a saucepan and heat until the butter has melted, then leave it to cool for 15 minutes.

Mix together the flour, sugar and instant yeast.

Add in the milk mixture and mix well....

Add in the milk mixture and mix well. using a silicone spatula.

Cover the bowl with plastic wrap and place...

Cover the bowl with plastic wrap and place a towel on top. Let the bread dough rise for about one hour, until it has doubled in size.

Meanwhile divide each kind of cookie dough into...

Meanwhile divide each kind of cookie dough into 4 equal pieces, giving you a total of 8 pieces of cookie dough and roll those into balls.

Place each cookie dough ball onto its own...

Place each cookie dough ball onto its own piece of baking paper and roll each of them out into a flat circle with a diameter of at least 12 centimetres.

Optional: Add the chocolate sprinkles onto the cookie...

Optional: Add the chocolate sprinkles onto the cookie dough and roll over it with a rolling pin one more time, to press the sprinkles into the dough.

Once the bread dough has risen, take it...

Once the bread dough has risen, take it out of the bowl and knead it to deflate it.

Divide the bread dough into 8 equal pieces,...

Divide the bread dough into 8 equal pieces, shape each piece of dough into a ball.

Optional: Place some chocolate or other filling into...

Optional: Place some chocolate or other filling into the middle of the bread dough before shaping it into a ball.

Place a circle of cookie dough around each...

Place a circle of cookie dough around each of the bread dough balls, covering the bread dough ball with it and create the pattern of indents on the top with a knife or cake scraper.

Dip each of the melon pan into some...

Dip each of the melon pan into some sugar and place them, seam down, onto a baking tray lined with baking paper.

Let the melon pan rise for another hour.

Preheat your oven to 200 degrees Celsius.

Bake the melon pan for about 12 minutes.

Let them cool completely.

Melon Pan Toast  — a quick and easy version of melon pan! Sugar cookie topping over a slice of perfectly toasted bread, SO GOOD.

Melon Pan Toast

bread

tbsp raw cane sugar (24 grams)

tbsp vegan butter, melted (32 grams)

almond flour (28 grams)

tbsp drippy cashew butter (32 grams)

tbsp coconut sugar (24 grams)

maple syrup (40 grams)

Mix the cane sugar, vegan butter, and lesser amount of cake flour in a bowl until a sticky cookie dough forms. If the spead is too runny, add remaining flour 1 tsp at a time. Spread over two slices of bread. With a sharp knife, make hatch marks like melon pan. Sprinkle some more sugar on top (optional). 

Toast in a toaster oven for 5 minutes or bake at 350 F for 8-10 minutes until crispy and slightly golden brown. 

I really loved how quick and easy this recipe is! It's truly just made with things you have lying around in your kitchen, and before you know it you have a quick treat that transports you to Japan. Definitely making this whenever I feel like I deserve to treat myself :)

Made the matcha and vanilla melon pan toast variations for my siblings and I! Love that there are variations that can be easily mixed and match with one another. Recipe is also very easy to double. Will definitely make again trying the other variations because the ones I tried were a huge hit! 🥰❤️

This is so good it could be a new addition to my breakfast 😍 I made it with coconut sugar so naturally it turned out a little darker but it tasted amazing! :)

When I was in Japan, I really loved melon pan but it was difficult to find vegan ones. This melon pan toast does not only taste exactly like melon pan, I also love how easy and quick I can make it at home whenever I feel like it. I will definitely make it again☺️

I made this recipe like the next morning after I saw her video. It was so good and easy to make! Melon pan always reminds me of Mexican Concha that my husband and I always eat when we’re with family in Dallas. Like her Eggplant Kabayaki recipe, I’d probably be making this every week! Thank you for sharing these awesome recipes!

Love the recipe. The Melon Pan Toast reminds me the same taste &amp; texture like the Melon Pan at Kaminarimon Tokyo.

I'm a big fan of melon pan so when I saw this recipe I HAD to try it!
I went with the matcha variation and it was soo good :) It was very easy to make!

Loved making this recipe! It was so, so easy and quick—made it for lunch within 15 minutes, which I call a lunch win. Will definitely be making this again when I’m craving melon pan but am too lazy to actually go out and buy one!

I had no idea this childhood treat was so easy to make! It’s now become a weekend breakfast staple. Thank you so much for bringing a little bit of my grandma’s love back to me!

Just made this for breakfast. And. It. Is. So. Good! 
Such a good start to the day. Will try the different flavours next time, looking forward to a cinnamon one, or a matcha or chocolate! The options are limitless and it's so easy to put together.

Ever since I watched this melon pan toast video on Insta, I’ve been literally dying to make. But some how never got a chance. I made it last night. It’s super easy, quick, less ingredients and totally satisfies sugar cravings. Thanks for this beautiful recipe. ❤️❤️

This was such a lovely and easy to make treat! Whipped this up this weekend with ingredients we had on hand, will definitely be trying the different variations and working on my scoring technique!

This recipe was amazing and divine! I used houjicha on one toast and matcha on the other. Thank you again for another amazing recipe!

This was such an easy recipe! My fav sweet treat that comes together very quickly! Once I even pan-toasted it and it still turned out crispy and yummy :)

https://content.jwplatform.com/videos/95sJlzTN.mp4

A quick and easy version of Melon Pan (メロンパン), this melon pan toast is made with just 4 ingredients in under 15 minutes! The perfect way to switch up your toast toppings. Vegan + healthier & gluten free option.



Soft and fluffy milk bread filled with melted butter and topped with a sweet and crunchy coffee cookie crust

Coffee Bun Recipe

Bread flour (2 cups)

Granulated sugar (1/4 cup)

salt

Milk powder (2 tbsp)

Instant yeast (1 tsp)

Whole milk, lukewarm (3/4 cup 1 tbsp)

Unsalted butter (2 tbsp), room temperature

Unsalted butter (Chilled,

Unsalted butter, softened (1/3 cup)

Granulated sugar (1/3 cup)

Large egg, room temperature

All-purpose flour (2/3 cup)

Instant coffee powder (3 tsp)

tbsp Hot water

Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl

Add the lukewarm milk and mix until a rough dough ball forms

Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic

Roll into a ball, place in a bowl and cover with cling wrap

Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size

Once doubled in size remove the dough from the bowl and punch out any air

Flatten each piece and put a small square of butter (10g) in the center

Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball

Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap

Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size

Bread Dough

Combine the instant coffee powder and hot water together in a small bowl, and set aside

Combine the softened butter and sugar in a large bowl and whisk until smooth

Add the egg and whisk until well combined

Add the slightly cooled coffee mixture and whisk until smooth

Sift in the flour and mix until just combined

Transfer the batter into a piping bag fitted with a small round nozzle

Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns

Then bake the buns for 15 minutes, or until cooked through

Remove from the oven and cool for 5 minutes, then enjoy warm!

Cookie topping

Made these recently and they came out wonderfully! I'm already looking forward to making them again, thanks for the recipe!

Top 4 melon pan recipes from across the web

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Melon Pan

Melon Pan

Melon Pan Toast

Coffee Bun Recipe

Top 4 melon pan recipes from across the web

The most viewed melon pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melon Pan

Melon Pan

Melon Pan Toast

Coffee Bun Recipe

The most viewed melon pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine