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Melonpan Recipe (Japanese Melon-Shaped Bread Covered with Sweet Cookie Dough)

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Melonpan are Japanese sweet buns covered with a thin layer of cookie dough. They take many steps to make but freshly-baked Melonpan are scrumptious!

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Melonpan (Japanese Melon-Shaped Bread)
How to make melonpan
Votes: 298
Rating: 4.33
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Course Dessert
Cuisine Japanese
Keyword authentic
Cook Time 90 minutes
Time for chilling cookie dough, fermenting and resting bread dough are not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine Japanese
Keyword authentic
Cook Time 90 minutes
Time for chilling cookie dough, fermenting and resting bread dough are not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 298
Rating: 4.33
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Bread Dough
  • 140 g Bread Flour
  • 25 g Johakuto or Powdered Sugar see the note below when using regular granulated sugar
  • 1/3 tsp Salt
  • 5 g Non-Fat Dry Milk Powder if dry milk powder is not available, use lukewarm milk instead of the lukewarm water.
  • 3 g Instant Dry Yeast a little less than 1 tsp (3g)
  • 1 tbsp Beaten Eggs
  • 70 ml Lukewarm Water
  • 15 g Butter
  • Bread Flour for dusting
Cookie Dough
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Cookie Dough
  1. Let's make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
    Let's make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
  2. When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature (approx. 20°C/68°F) before use. This will make them easier to mix and the sugar will dissolve better.
    When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature (approx. 20°C/68°F) before use. This will make them easier to mix and the sugar will dissolve better.
  3. Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
    Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
  4. Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
    Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
  5. Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
    Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
Bread Dough and 1st Fermentation
  1. Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
    Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
  2. Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
    Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
  3. Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
    Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
  4. Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
    Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
  5. Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
    Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
  6. As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
    As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
  7. The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
    The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
  8. Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
    Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
  9. Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
    Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
Shaping Cookie Dough
  1. In the meantime, let's shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
    In the meantime, let's shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
  2. Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a 9 cm (3.5") diameter drawing under the wrap will help you get an equal set of cookie sheets.
    Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a 9 cm (3.5") diameter drawing under the wrap will help you get an equal set of cookie sheets.
  3. Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
    Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
2nd Fermentation and Baking
  1. Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
    Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
  2. Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
    Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
  3. Line up the Melonpan on the baking sheet covered with parchment paper.
    Line up the Melonpan on the baking sheet covered with parchment paper.
  4. Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
    Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
  5. Let's bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
    Let's bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
Recipe Notes

If johakuto or powdered sugar isn’t available, grind granulated sugar with a blender or food processor. If you don’t have the equipment, you can also use regular granulated sugar but mix until the mixture doesn’t have a grainy texture and it is combined thoroughly. We used johakuto sugar in this recipe. Johakuto is the most commonly used sugar in Japan and has a slightly moist texture.
When making the cookie dough, remove the butter remaining on the balloon whisk thoroughly, and add it to the bowl. This process is important to keep the measurement accurate.
Be sure to bring the egg and butter to room temperature (approx. 20°C/68°F). When you push the butter with your finger, it should be soft enough to form a dent.
The fermentation time depends on its temperature so be careful not to over-rise the dough. You can also let the dough rise in a styrofoam box filled with warm water. In that case, cover the bowl with a plastic bag and make sure the steam won't wet the dough.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Nick

I’ve been using this recipe for 10 years now. Thank you so much for this beautifully consistent treat

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Cooking with Dog

So happy to know that you’ve been using our Melonpan recipe for the past 10 years! 🥰🍈🍞 Thank you so much for your heartwarming comment! 👩‍🍳🐩😍

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Barbara

I feel terrible as I’ve failed this recipe a bit >~< I switched to us metric and I am just so bad at converting OZ or figuring out the right measurements. Is there a way to convert everything to just tsp or cups? I don't think I added too much butter when is it .53 and I thought it was just 2tbps so the oz have been messing me up and feel like a failure at something so simple for the whole recipe T^T

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Cooking with Dog

Sorry to hear that the recipe didn’t turn out well.

When baking, it is important to use the correct amount of ingredients by measuring them by weight.😊

For example, the volume of flour can vary depending on how densely it is packed into a measuring cup. Also, different types of flour can have different weights even if measured in the same volume.

If converting US units is difficult, you might want to get a digital scale that can display both metric and US units.

We apologize for not being able to provide a better answer.🙇 Thank you for your feedback.

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Jessica G.

I wish to know in the video how much is the weight for the cookie dough and bread dough? And does it matter if the weight is the same if you double or lessen the original?

What do you do if your oven doesn’t have the exact temperature as display on the video?

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Cooking with Dog

The weights of the cookie dough and bread dough are the combined weight of the ingredients, respectively. Both should be divided into 5 equal portions to get the right size.
Use a kitchen scale to measure the ingredients by weight accurately.

If you are new to baking, please start with the same amount as the recipe (5 melonpan).
After you have baked several times and feel confident, double the amount.

Depending on the type and model of your oven, 170°C or 180°C may be just right. Please try several times in your oven to find the temperature and time that works best for you.😊🍈🍞

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Cooking with Dog

You can store the melonpan in the freezer. To avoid any mistakes, it is a good idea to freeze the melonpan after baking it. Wrap each melonpan with plastic wrap, place in a food storage bag like a Ziplock, remove the air and freeze them. To freeze them as quickly as possible, we recommend placing them on a metal tray and store it in the freezer.😊

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Maguca

Hello,
Whenever I attempt this recipe the bread always comes out really dense and thick. Is it supposed to be like that? Is there anyway I can make it a bit lighter?

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Cooking with Dog

This bread is soft and fluffy when baked, and the cookie dough is crispy.?

Does your dough stretch well when you knead it? If it feels hard, add about 1 teaspoon of lukewarm water to soften a little, and knead it. Since the flour is different from the one sold in Japan, the water content might be a little insufficient.

After the first fermentation, is the dough 1.5 times bigger? Is the finger test OK?
Is the dough twice the size after the second fermentation?

If the dough becomes dry or cool, it will not become fluffy too.

Thank you for trying our recipe many times. Hope this will help you to bake your soft and fluffy Melonpan.???‍??

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