Melon Bread: Sweet Japanese Treat at Home (Print Version)

Craving authentic Japanese Melon Bread? Learn to bake this sweet, crusted delight at home with my personal, warm recipe and kitchen tips.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Japanese
Dietary: Vegetarian

# Ingredients:

→ Bread Dough Essentials

01 - 1 tbsp active dry yeast
02 - 1/2 cup warm milk (105-115°F / 40-46°C)
03 - 2 1/4 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 3 tbsp unsalted butter, softened
06 - 1 large egg
07 - 1/2 tsp salt

→ Crispy Cookie Crust

08 - 1 cup all-purpose flour
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, chilled and cubed
11 - 1 large egg yolk
12 - 1/2 tsp vanilla extract

→ Finishing Touches

13 - 1/4 cup granulated sugar (for rolling)
14 - 1 tbsp water or milk (for brushing)

# Instructions:

01 - First things first, let's get that bread dough going. In a large bowl, whisk together your warm milk, a teaspoon of sugar, and the active dry yeast. Give it about 5-10 minutes to foam up; you'll see it get all bubbly, which means your yeast is alive and happy! If it doesn't, oops, your yeast might be old, or the milk was too hot/cold. Don't panic, just start again. Then, stir in the remaining sugar, egg, and salt. Gradually add your flour, mixing until a shaggy dough forms. I usually use my stand mixer for this, but honestly, a strong arm works too for your perfect homemade Melon Bread dough!
02 - Turn that shaggy dough out onto a lightly floured surface or into your mixer. Knead for about 8-10 minutes until it's smooth and elastic. This is where I sometimes get a little flour everywhere, but it's part of the fun, right? Now, knead in the softened butter until fully incorporated. The dough will be a bit sticky at first, but keep going! Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1-1.5 hours, or until it's doubled in size. I love checking on it, seeing it puff up – it's so satisfying!
03 - While your dough is rising, let's make that glorious cookie crust! In a medium bowl, cream together the chilled butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the flour, mixing until just combined – don't overmix, or your crust will be tough, and we don't want that! Divide the dough into 8 equal portions, flatten each into a disk, wrap them individually, and pop them in the fridge for at least 30 minutes. This chilling step is *critical* for that signature Melon Bread crust, trust me, I've learned the hard way!
04 - Once your bread dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a smooth, round ball. This is where you can make them perfectly round, or like me, slightly lopsided – they still taste amazing! Place them on a baking sheet lined with parchment paper, leaving some space between each one. Honestly, this part always makes me feel like a proper baker, even with my messy hands!
05 - Now for the fun part! Take one chilled cookie dough disk from the fridge. Place it between two pieces of plastic wrap and roll it out into a 4-5 inch circle, thin enough to cover your bread ball. Peel off the top plastic wrap, invert the cookie dough onto a bread ball, and gently peel off the remaining plastic. Use your fingers to carefully press the cookie dough around the sides of the bread ball, trying not to go past the halfway mark. This is a bit tricky, and I've had a few tear, but just gently patch them up, making your Melon Bread look authentic. Then, brush the top of the cookie dough with a tiny bit of water or milk, and roll it in extra granulated sugar.
06 - Using a small knife or a bench scraper, gently score a crosshatch pattern onto the sugared cookie dough crust. Don't cut too deep, just enough to create that classic "melon" pattern. Cover the buns loosely with plastic wrap and let them rise again in a warm spot for about 30-45 minutes, or until noticeably puffy. Preheat your oven to 350°F (175°C). Bake for 15-20 minutes, or until the crust is golden brown and the delicious Melon Bread sounds hollow when tapped. The smell filling your kitchen right now? Pure happiness! Let them cool on a wire rack, if you can wait that long!

# Notes:

01 - Don't skip chilling the cookie dough! Seriously, I tried once, and it was a gooey, melted mess. Chilled dough gives you that perfect crisp crust.
02 - Measure your flour correctly. Too much, and your bread will be dry and dense. I always spoon it into the measuring cup and level it off.
03 - Patience is key with yeast. If your dough isn't rising, give it more time or move it to a warmer spot. Don't rush the process!
04 - For a super crisp crust, try brushing the tops with milk *after* scoring, then re-sugar. It makes a slight difference in that glorious crunch!

# Equipment Needed:

01 - Stand mixer (optional)
02 - large bowls
03 - whisk
04 - rolling pin
05 - plastic wrap
06 - parchment paper
07 - baking sheets
08 - small knife or bench scraper.

# Nutrition (Per Serving):

Calories: 400 Calories
Total Fat: 20g
Total Carbohydrate: 60g
Protein: 10g

Back