Melonpan with Crispy Sugar Crust
A sweet anime-inspired bun with a soft yeasty interior and a crispy sugar-topped crust. It has no melon flavor—just a name inspired by its shape.
- Time
- 2 h 20 min
- Serving
- 461 kcal
- Ingredients
- ≈ $0.23
- Protein
- 9 g
Ingredients
- 1 Wheat flour 60 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 21 ml
- 3 Dry yeast 1 g
- 4 Sugar 23 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Butterpack 180 g ≈ $1.58 18 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 35 g flour, milk2, yeast, 8 g sugar, 0.12 egg, 8 g softened butter6, and a pinch of salt for the yeast dough.
Knead into a smooth dough for 8–10 minutes, cover, and let rise for 60 minutes until nearly doubled.
Rub 10 g butter6 with 10 g sugar, add 0.13 egg and 25 g flour to make a soft shortbread dough.
Shape the yeast dough into a round bun, roll the shortbread into a flat disc, and place it on top.
Score the crust in a lattice pattern, then roll the top in the remaining 5 g sugar.
Let the bun rest for 25 minutes to rise.
Bake at 180 °C (350 °F) for 15 minutes, until the crust is light golden.
Tips
- Why it works
- Knead the yeast dough for 8-10 minutes to avoid lumps and get a smooth texture that doesn't tear when shaping. Don't roll the cookie dough for the crust too thin, or it won't be crisp.
- Substitutions
- Replace the sugar with 16 g of honey (in the cookie dough and for sprinkling), but cut the milk by 5 g so the dough doesn't get too sticky. Use 16 g of margarine instead of butter, but the crust will be less aromatic.
- Common mistakes
- If the crust turns soft instead of crisp, the cookie dough was overworked when rolling or baked below 180 °C. Check the color of the crust: it should be evenly golden, not pale.
- Storing and reheating
- Keep in the fridge for up to 2 days, wrapped in plastic film. Reheat in the microwave for 10 seconds or in the oven at 160 °C for 3-4 minutes. Don't freeze: the crust will lose its crunch.
- Serve with
- Serve with tea or cocoa as an afternoon snack for a child, or as a dessert with coffee after lunch. Spread a thin layer of butter on top if you want a stronger flavor.
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