Melon pan is an oddity (at least for most of us in the U.S.) in that it’s basically a sweet bun surrounded by a cookie crust. Despite what I’d initially heard about melon pan, the cookie dough actually isn’t flavored with melon, but rather vanilla and perhaps a little lemon zest. The first step is the cookie coating. You’ll need:
3 ounces (6 tablespoons) softened butter
3.25 ounces (scant half cup) sugar
7.5 ounces (1 1/2 cups) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
Superfine sugar for dusting
In the bowl of a mixer fitted with the beater, beat the butter and sugar until light in color. Meanwhile, whisk the flour, baking powder and salt together in one bowl and the egg, egg white and extract (if you have it) in another. Add the egg mixture in two additions, beating well and scraping the bowl as needed. Once the egg is incorporated, slowly add in the flour and beat on low until it’s incorporated. Roll the dough into a log and place it in the refrigerator, covered, for at least half an hour. Meanwhile, prepare the buns. You’ll need:
10.5 ounces (scant 2 cups) bread flour
1/4 ounces (1 tablespoon) milk powder (dry milk)
1 1/2 teaspoons instant yeast
1.25 ounces (3 tablespoons) sugar
3/4 teaspoon salt
6 ounces (3/4 cup) lukewarm water
1 ounce (2 tablespoons) unsalted butter (bring to room temperature)
Place all the dry ingredients in the bowl of a mixer fitted with the paddle (beater). Stir to combine, then add the water. Continue to stir until all the ingredients are moistened, then switch to the dough hook and knead on medium until a ball forms, about three minutes. Add the softened butter and knead until it’s incorporated.
Transfer the dough to an oiled bowl and let rise about an hour until doubled (you’ll want to cover it with plastic wrap or towel to keep it from drying out). When the dough has risen, divide it into twelve equal portions and roll the pieces into balls. Cover them with a slightly moistened towel and let them sit about 10-15 minutes.
Meanwhile, remove the cookie dough balls from refrigerator. One at a time, roll them out between two layers of plastic wrap, to a diameter of about three inches. When you finish one, remove the top layer of plastic, place a ball of dough in the center and enclose it in the cookie dough (you’ll want to leave a small hole at the top, which will actually be the bottom, to allow for expansion). Invert the ball onto a parchment-lined baking sheet and carefully remove the plastic wrap.
With a sharp knife, score the cookie dough in a criss-cross pattern (or any pattern you like, really). Let the balls proof for another 45 minutes. Meanwhile, preheat your oven to 375. When the balls have swelled slightly, sprinkle superfine sugar all over them. Insert the pan into the oven and bake 15-20 minutes until golden brown.
Have you checked out Wikipedia yet?
http://en.wikipedia.org/wiki/Melonpan
So many breads, so little time! Thanks for the opportunity to continue learning.
While I don’t know much in the way of preparation, the Chinese version would be a pineapple bun, though there isn’t any pineapple extract in it. Sometimes, it’s filled with an egg custard which makes it all the better, really.
Helpful YouTube video on this: Melonpan
Does this post signal the beginning of a series on Japanese breads? I sure hope so! (Admittedly, melon pan is not my favorite, but it is certainly an oddity worth exploring.)
I don’t know whether I’ll make more or not, but it sure will be fun to try. What other sorts of Japanese breads are you interested in?
How about Gouda Cheese Pan? It’s like French bread with three tunnels of cheese baked in it. Oh, it’s divine.
I’m told there are litetrally dozens of different varieties of “pan” in Japan these days. That sounds like one I’d like to try!
I live in Japan and love baking so I’m constantly scouring the baking aisles of grocery stores here. I’ve never seen melon extract here! I see plenty of melonpan around. Maybe it’s because not many people have good ovens here so they don’t bake too much or because it’s easier to just buy melonpan. In any case, I’ll be trying this with vanilla extract even though I’m over here! Thanks for the recipe
Hey Jo! It’s becoming clear that melon extract isn’t original to melon pan. I think I’m going to swap it for vanilla and add about a teaspoon of finely grated lemon zest.
Jo-Z,
There are many many home bakers in Japan, they make wonderful bread with better oven than Americans,
You can get melon extract at supermarket or you can find it at specially store like http://www.cuoca.com Their selection is better than KingArthurflour.com! I buy this http://www.cuoca.com/item/18315.html whenever I go back to Japan so I can make Melon pan at home. I can’t find any place in Northern Virginia to offer Melon pan so I make it at home.
Excellent. Thank you for the resources — and the commentary!
- Joe
Where’d you get the melon pan recipe? Did it come in English? Were there other Japanese pastry recipes? tx, tracy ps People at work seemed to like your paris-brest.
Hi Tracy, here’s what I based my recipe on: http://schneiderchen.de/345Japanese-Melon-Pan.html
There are quite a few Asian bread recipes there. Have a look. Also, glad to hear the Paris-Brest went over so well!
Ooohhh!! I had to look at the Wikilink Chana posted to understand what kind of bun this was. I agree with Wendy – it’s very similar to the pineapple bun the Chinese make. But the pineapple bun has a glossy egg-wash finish on the actual bun before the crust is sprinkled on top: http://www.homemadechinese.com/2009/10/pineapple-buns.html And the bun is called a pineapple bun because it’s supposed to look like a pineapple. I suppose that’s why the melon pan was given its name as it looks like a melon (although I’d argue that to REALLY look like a melon, the scores on the bun would have to be WAY tinier…). Anyway.
I used to get both melon and pineapple buns when I was younger back home, and from what I remember, the melon bun is less sweet than the pineapple bun; it’s got a more mellow, subtle sweet taste in comparison to its Chinese counterpart. I’ve also see melon pans filled with red bean paste, or black sesame paste as well. Yum-O!
I look forward to seeing this made!
Good info, April! Thanks!
The recipe looks pretty similar to the one I have used in the past. I did the same thing with the cookie recipe and just swapped in vanilla extract and it came out fine.
Hmmm… perhaps curry pan? Another oddity, but I think it could really take hold in the States.
PS: Regarding the melon extract issue, I suspect the name comes more from the shape of the finished bread, not the flavor.
No problem!
I’m definitely going to make this. It looks interesting and like nothing I’ve ever seen before. I’ll wait for your tutorial before I do though – those are so helpful!
Yes, please do. I’m not sure yet if I’ve got this thing right.
This looks very much like the most common Mexican pan dulce, baked fresh every day in Mexican panaderias. Even the recipe is similar. What is the difference?
Yes, they do look very similar. I think the main difference is that the coating is thicker. Pan dulce topping is like a crumble, and this is actually a thick(ish) cookie layer that’s wrapped all the way around. Ultimately, the difference may mostly be one of technique.
thanks
Melon pan wasn’t my favorite when I was little living in Japan, but I always got camabert bread or an pan.:D
I don’t know if you’ve seen this or not, but here’s a link to a video of a Japanese lady baking Melon pan. http://www.youtube.com/watch?v=5z0e-GKJA10&feature=channel_video_title
“Cooking with Dog.” What’s not to love about that?? But how do they get the poodle to stay so still? Maybe it’s one of those new Japanese robots I keep hearing so much about. There are some great tips in that video, Maria. Thanks!
Just to make an observation regarding “pan dulce”. The term applies, here in Mexico, to every kind of sweet breads. The most elaborated pastries a referred as “repostería”. “Pan” is generally used for the savory or non sweet bread (like French rolls: Birote, bolillo, telera, etc.). Melon Pan looks similar to one specific type of “pan dulce” named “conchita” or “concha”, it translates as little shell or just shell, because the bakers score the cookie-like surface with the shape of a sea shell. Also, the cover is softer, much softer, than a cookie. I think is usually made with confectioners sugar, flour, salt, shortening, and vanilla or chocolate. Thank you Joe for your blog, I am an avid reader and follower.
Thank you for the information, UM!
I wasn’t going to make these but they look good! Just to make sure, it says two eggs, but in the instructions it says egg and egg white. I leave out one yolk? tx, tracy
Oh, right thanks for that. I added the extra yolk in the interest of extra browning. I’ll make that correction!
I teach English as a 2nd language to Japanese wives, whose husbands are transferred here for 1 to 3 years working for Toyota. They have taught me to make melonpan, and usually we make it with some mini or regular chocolate chip inside. They use a small Zojirushi bread machine, so I have always made the dough in the bread machine. Loved the dog in the video!
Joanne
Thanks for all the good info, Joanne! – Joe
I just tried this recipie and it turned out great. My whole family loved them too thank you for the recipie :]
I’m so glad the worked for you. My girls can’t get enough of them. Thanks for letting me know!
- Joe