The Meron-pan [メロンパン] or melon bread is a sweet bread of Japanese origin that is quite popular in Japan and has gained a lot of success in the West. The melon pan is soft, round, and has a topping similar to cake.
It is called melon bread due to its appearance resembling a melon. Generally, the bread does not contain melon, but sometimes melon essence is added to enhance the aroma. Some people fill it with chocolate.
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The popularity of melon pan
The name “pan” comes from the Portuguese word pão, like all types of bread in Japan. While “meron” comes from the English word melon. It is believed to have originated in Mexico.
The meron-pan is also popular in Taiwan, China, and Latin America (Mexico). They are made from an enriched bread dough covered with a thin layer of toasted cookie dough. They can also be filled with chocolate syrup, whipped cream, or flavored cream.
There is also another variety of meron-pan that has a round melon shape and some often have pieces of white bean. It tends to be popular in the Kansai region and Hiroshima.
In Hong Kong, there is a pineapple bun that is very similar to melon pan. In comparison, the Japanese style is lighter in weight and flavor, slightly drier, and has a firmer outer layer.
Melon bread recipe
Below we have a recipe for melon bread for you to make at home. The recipe consists of two parts, the dough that makes up the bread and the cookie that forms the crunchy outer part that surrounds the bread. Follow the steps carefully to avoid making any mistakes.
Dough Ingredients
- 300g of bread flour
- 40g of sugar
- 1 medium egg plus water to make 200g
- 24g of softened butter
- 6g of milk powder
- 6g of dry yeast for bread
- 5g of salt
Cookie Ingredients
- 60g of unsalted butter at room temperature
- 85g of sugar
- 40g of beaten egg
- 180g of wheat flour
- 1/2 teaspoon of baking powder
- Chocolate chips (optional)
- Granulated sugar
How to prepare melon pan
1- Start by preparing the cookie dough. Beat the butter until creamy. Add the sugar and beat until light in color. Add the egg in 2 or 3 additions, beating well after each addition. Sift the flour with baking powder over the mixture and stir until a consistent dough forms. If desired, add chocolate chips at the end and finish mixing.
2 – Form a cylinder and wrap in plastic wrap.
3 – Refrigerate for at least 30 minutes. If the dough is not well chilled, it will be difficult to detach it after being rolled out.
4 – For the bread, prepare as you are used to. Suggestion: divide the flour into 2 bowls. In one, add the butter and salt, and in the other, the remaining ingredients. In the bowl with eggs, mix everything very well. Beat until bubbles form and the dough becomes elastic.
5 – Combine the contents of the other bowl and mix gently until all the flour is incorporated into the dough.
6 – Throw the dough onto the table and knead until a smooth and soft dough forms. Do not add more flour; keep kneading until it releases from your hands. It takes time, but be patient. The more you knead, the softer your dough will become.
7 – Put the dough back in the bowl, cover with plastic wrap, and let it rise for 1 hour or until it doubles in size. After it has risen, punch down the surface of the dough to release the accumulated gas.
8 – Divide the dough into 12 portions (50g each). Shape into balls and let rest for 15 minutes.
9 – Take the cookie dough out of the refrigerator and divide it into 12 slices. Take one slice and put the remaining dough back in the refrigerator.
10 – Roll out between two sheets of plastic wrap until it forms a circle of about 10 to 12 cm. Take a ball of dough, flatten it slightly, and shape it again. Then, place the ball in the center of the cookie dough and close it using the plastic wrap underneath. Be careful not to completely cover the bread dough with the cookie on the bottom.
11 – Make cuts in the cookie dough and dip in granulated sugar. Arrange them on a baking sheet, leaving space between them.
12 – Let rise for another 20 or 30 minutes. Preheat the oven to 200ºC.
13 – Bake for 15 minutes or until lightly browned.
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