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Melonpan (pain melon japonais)

Name: Melonpan (pain melon japonais)
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: JP
Ingredients: 300 g bread flour (strong flour); 35 g sugar; 5 g salt; 6 g instant dry yeast; 1 egg, lightly beaten; 140 ml whole milk, warmed; 30 g unsalted butter, softened; 90 g unsalted butter, softened (for the crust); 90 g caster sugar (for the crust); 1 egg, lightly beaten (for the crust); 180 g cake flour or all-purpose flour (for the crust); 1/2 tsp baking powder; 1 pinch salt (for the crust); 1/2 tsp vanilla extract; 30 g coarse or granulated sugar, for coating; 1 tsp vegetable oil, for greasing the bowl

Photo : allanlau2000 / Pixabay

35m

Prépa

100m

Cuisson

Portions

Moyen

Difficulté

Un pain au lait moelleux enveloppé d'une fine croûte de pâte sablée craquante, marquée en motif de filet de melon, sans melon à l'intérieur.

#japanese#bread#bun#cookie-crust#sweet-bread#bakery

Portions

8portions

Ingrédients

Nutrition

calories410

protein7g

carbs60g

fat15g

fiber1g

Par portion

Étapes

Mix and knead the dough

In a bowl, mix the flour, sugar, salt and yeast, then stir in the egg and warm milk until a rough dough forms. Knead on a lightly floured surface for about 10 minutes, then work in the softened butter a little at a time and keep kneading until the dough is smooth and shiny.

300 g bread flour
35 g sugar
5 g salt
6 g instant dry yeast
1 egg
140 ml warm milk
30 g softened butter

✅ C'est prêt quand : the dough is smooth, elastic, and springs back slowly when poked

⏱10:00

First rise

Shape the dough into a ball and place it in a bowl lightly greased with oil. Cover with plastic wrap or a damp towel and leave in a warm spot (about 27-30°C / 80-86°F) until doubled in size.

all kneaded dough from step 1
1 tsp vegetable oil

✅ C'est prêt quand : the dough has doubled in size and holds a dent when poked

⏱45:00

Make the cookie crust

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Shape the buns

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Sugar and score

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Second rise

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Bake

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Mix and knead the dough

300 g bread flour
35 g sugar
5 g salt
6 g instant dry yeast
1 egg
140 ml warm milk
30 g softened butter

✅ C'est prêt quand : the dough is smooth, elastic, and springs back slowly when poked

⏱10:00

First rise

Shape the dough into a ball and place it in a bowl lightly greased with oil. Cover with plastic wrap or a damp towel and leave in a warm spot (about 27-30°C / 80-86°F) until doubled in size.

all kneaded dough from step 1
1 tsp vegetable oil

✅ C'est prêt quand : the dough has doubled in size and holds a dent when poked

⏱45:00

Make the cookie crust

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape the buns

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Sugar and score

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Second rise

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake

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History & Culture

The Story Behind the Dish

📍 Japan📅 Early to mid-20th century🍈 JP

Melonpan takes its name not from flavor but from looks: the crisscrossed, domed crust was thought to resemble the netted skin of a cantaloupe. Bakers in Japan's growing commercial bakeries developed the bun by wrapping a soft milk bread in a thin layer of cookie dough, giving it two textures in one bite — pillowy inside, crackly outside.

From there it spread through neighborhood bakeries, department store food halls and later convenience stores, becoming one of Japan's most recognizable breads. Regional bakeries each guard their own ratio of bread to crust, and some now add real melon flavoring or chocolate chips, though the original has none.

⭐ Why It's Famous

It's loved for its contrast: a crisp, sugar-dusted cookie shell giving way to warm, airy milk bread underneath, plus its instantly recognizable melon-net shape.