It is a type of sweet bun originated in Japan and my family’s absolute favorite. They are made from a dough covered in a thin layer of crisp cookie dough. The name comes from the appearance which resembles a melon and not the flovour. However, recently it has become popular for manufacturers to add melon flovouring to melon bread. Variations exist, including some with a few chocolate chips between the cookie layer.
Since you cannot buy melon bread in shops in the UK except Japanese grocers in London, I bake these at home sometimes. I baked 10 of these last week thinking my boys could have some for afternoon snack and the breakfast next morning, but only two survived until the next day.
Yes, they are yummy.
Would you like to have a go? It is not too difficult.
Ingredients to make 10
300g strong bread flour
1 1/2 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
for cookie layer
1/2 tsp baking powder
60g butter, softened at room temperature
25g beaten egg
2-3 drops vanilla
Make the bread dough. Knead 15 minutes, and let it proof 40 min. To see how to make the basic dough, please go here.You can let the machine bread maker do this bit.
To make the cookie layer, cream the butter and sugar until light and fluffy. Add egg and vanilla. Shift flour and baking powder and add to the mixture and combine. Shape the mixture into a ball.
Wrap the cookie dough with cling film and chill in the fridge for 30 minutes.
When the bread dough is fermented (first rise), punch down, then portion out into 10 pieces and round them into smooth, round balls. Rest them for 10-15 minutes.
Meanwhile, take the cookie dough out of the fridge and cut it into 10 pieces, roll them into balls, too
Cover each bread dough gently with a cookie dough, smoothing the edges of the pastry dough. NOTE: DO NOT cover the Entire bread dough with the pastry dough. Leave the bottom 3-4 cm uncovered. The dough needs the space to expand.