Melonpan with Crispy Sugar Crust

1. 1 Wheat flour 57 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 21 ml
3. 3 Dry yeast 1 g
4. 4 Sugar 18 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.2 pcs
6. 6 Butterpack 180 g ≈ $1.60 17 g
7. 7 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix 55 g flour, milk², yeast, 12 g sugar, 0.2 egg, 12 g softened butter⁶, and a pinch of salt for the yeast dough.

2. Knead into a smooth dough for 8–10 minutes, cover, and let rise for 60 minutes until nearly doubled.

3. Rub 16 g butter⁶ with 14 g sugar, add 0.15 egg and 40 g flour to make a soft shortbread dough.

4. Shape the yeast dough into a round bun, roll the shortbread into a flat disc, and place it on top.

5. Score the crust in a lattice pattern, then roll the top in the remaining sugar.

6. Let the bun rest for 25 minutes to rise.

7. Bake at 180 °C (350 °F) for 15 minutes, until the crust is light golden.