Melonpan

Just in case you are wondering, it is called melonpan (melon bread) not because it tastes like melon but because it resembles a melon. I did not score my bread to make the melon design, I was a little rushed at the time making other Japanese delights. However, you can add melon paste or melon extract to the dough if you wanted to but traditionally Japanese melonpan it is not flavored.

Okay so this is my second time making this but every time I fall more and more in love with it. I made it once before when I first started blogging but have not made it since. I came across melonpan while watching Shakugan No Shana who's character is always eating melonpan. At the time I had no idea what it was but after looking it up online I knew that I had to make it. Looking at it you think that it is just a normal loaf of bread, that is, until you bite into it. The crust isn't that of normal bread but a crunchy cookie exterior that is wrapped around a light fluffy bread inside. I really cannot put into words how delicious this is. I am sure that you have never had anything like this before. There is quite a bit of time put into making this but it is well worth it. I made mine half plain and half with a chocolate chip exterior. If you would like to make yours with chocolate chips just add a handful or two of chocolate chips to the outer layer dough.


I really wish that local bakeries made this so that I didn't have to spend my day baking. Like I said before this is well worth the time you put into it. I usually make a big batch for me and the hubs and then just reheat them up in the oven or toaster oven. Otherwise it loses it's crunchy exterior. I love to eat mine as is but hubby is an ice cream fanatic so I should not have been shocked when I walked out to the kitchen and saw him making this.


For the dough center:

• ½ cup milk
• 1 small egg
• 1 3/4 c flour
• 1 tsp dry yeast
• 1/8 c sugar
• a pinch of salt
• 1 1/3 Tbs butter

For the outer layer:

• 3 1/3 Tbs butter; room temp (margarine works also)
• 1/4 c sugar
• 1 egg yolk
• 1 tsp milk
• 1 c flour
• 1/2tsp baking powder

Bread directions:

1. Heat the milk to lukewarm and beat the egg, and then combine the two.
2. Combine everything but the butter, and then add the butter when the dough is smooth. (butter should be lukewarm)
3. Kneed for 10~15 minutes.
4. Stretch out, keeping the surface smooth.
5. Lightly grease the bowl and put the dough in, then spray with water and cover with saran wrap. Place in warm place to rise for 40~60 minutes.

Topping directions:

1. Beat the butter until it turns creamy and add the sugar in 3 different sections. Stir until the mixture is whitish.
2. Combine the egg yolk and milk in a bowl and beat well. Add slowly to the butter mixture, and then cut the dry ingredients in slowly.
3. Shape the topping dough into a rod and wrap in saran wrap. Let chill in the refrigerator.

The other directions:

1. When the dough has risen to twice its size, poke it with your finger. If it does not return, it is done.
2. Punch the dough and kneed lightly.
3. Split the dough into 6 parts and make them round. Cover so they do not dry out and let stand 10 minutes.
4. Reshape the dough and place them on an over paper-covered baking sheet. Cover with a damp cloth. Let dough rise to two times its original size
5. Divide the topping into 6 parts and roll between two pieces of saran wrap.
6. Remove from wrap and place over the bread, stretching and tucking the sides to the bottom. Try not to move the dough too much because it might deflate. So be careful!! Sprinkle granulated sugar over the top and cut lines lightly into the top with a knife.
7. Bake at 335° F for 20 minutes. It's done when the edges turn slightly browned.

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