MelonPan
A sweet Japanese bread roll from LAID-BACK CAMP, made of an enriched bread dough wrapped in a thin, crackly cookie crust scored to resemble a melon rind.
Ingredients
| 300 g | all-purpose flour | |
| 5 g | instant dry yeast | |
| 45 g | granulated sugar | |
| 1/4 tsp | 1.3 ml | salt |
| 40 g | unsalted butter, softened (for the cookie dough) | |
| 30 g | granulated sugar (for the cookie dough) | |
| 1 | egg | |
| 100 ml | warm milk | |
| 45 g | unsalted butter, softened | |
| 1 | egg yolk | |
| 120 g | cake flour | |
| 1/4 tsp | 1.3 ml | baking powder |
| — | green food coloring (optional) |
Instructions
- To make the bread dough: combine the all-purpose flour, instant dry yeast, sugar and salt in a bowl. Add the softened butter, egg and warm milk, then knead until you have a soft, smooth and elastic dough. Cover and leave to rise in a warm place until doubled in size.
- To make the cookie dough: cream the softened butter with the sugar, beat in the egg yolk, then fold in the cake flour and baking powder. Tint with green food coloring if desired. Wrap and chill until firm.
- Divide the bread dough into equal pieces and shape each into a ball. Roll out the cookie dough and drape a piece over each bread ball, pressing gently to cover the top and sides.
- Score a crosshatch pattern into the cookie crust to resemble a melon rind, then roll or sprinkle with granulated sugar.
- Leave the shaped rolls to rise again until puffy, then bake in a preheated oven until the tops are lightly golden. Cool before serving.