If you want a fresh dessert this fall, Chocolate Melon Pan is the perfect choice. The fluffy bread and chocolate-flavored cookie crust make this Japanese classic a warm, comforting treat for chilly days. This significant sweet bun became my gateway into Japan’s delightful world of desserts.
Contents
Chocolate Melon Pan recipe
Chocolate melon pan is a variation of the traditional Japanese melon pan. It is a sweet bun covered by a crisp cookie-like crust, creating a cracked pattern like the rind of a melon. The chocolate melon pan integrates chocolate either as chips mixed into the bread dough or as a filling
This sweet bun combines the soft, fluffy bread interior with the mildly sweet and crispy cookie crust, but with chocolate bits or filling. You can enjoy this dessert with vanilla, chocolate, or coffee ice cream for an ice cream sandwich. Berry compote, fruit salad, Nutella, or whipped cream with berries or cocoa powder are great pairs.
This dessert goes well with classic spreads like strawberry or cherry jam, almond or peanut butter. For breakfast, turn slices into French toast with maple syrup or create a sweet-savory sandwich with bacon and eggs. Pair it with yogurt, honey, and fresh fruit for a lighter option.
The rich sweetness of chocolate melon pan pairs perfectly with coffee, whether black, espresso, or mocha. Matcha latte, hot chocolate, milk, or citrus-infused iced tea also work well.
Inspired by the melon bun I had in Tokyo, I decided to whip up my own version at home, giving it a twist by adding cocoa – Chocolate Melon Pan. Here’s how to make a melon pan or melon bread with chocolate flavor:
Chocolate Melon Pan – Japanese Sweet Bread
Nutrition
Ingredients
For the bread dough
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup warm milk
- 2 tbsp unsalted butter, softened
For cookie dough topping
- 1 cup all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1/4 cup sugar
- 1/4 cup unsalted butter, softened
- 1 egg yolk
- 1 tbsp milk if needed, for soft dough
- Granulated sugar for sprinkling
Instructions
Make Bread Dough
- In a bowl, combine flour, sugar, salt, and yeast.
- Add warm milk gradually, then knead for 8–10 minutes until smooth.
- Add butter and knead again until incorporated and elastic.
- Cover and let rise in a warm place for 1 hour (until doubled in size).
Make Cookie Dough
- Cream butter and sugar until light.
- Add egg yolk and mix until smooth.
- Sift in flour and cocoa powder; mix into a dough. If too dry, add 1 tbsp milk.
- Divide into 8 equal balls, flatten into 3-inch disks. Chill in fridge.
Shape the Buns
- Punch down risen dough. Divide into 8 equal balls.
- Flatten each dough ball slightly and place a disk of cookie dough on top.
- Gently mold cookie dough over the top, leaving the bottom exposed.
- Score the cookie top with a knife (classic melon pan look), and sprinkle with sugar.
Bake
- Preheat oven to 350°F (180°C).
- Place buns on lined baking sheet. Bake for 12–15 minutes until tops crack and firm.
Notes
- Want extra chocolate? Add a few chocolate chips inside the bread dough.
- For a crispier topping, roll cookie dough thinner and chill longer.
- Store in an airtight container up to 2 days, or freeze and reheat.
Variations
This basic Japanese melon bread comes in various flavors beyond chocolate, including:
- Flavored Melon Pan
- Caramel version adds caramel sauce
- Matcha melon pan has green tea powder in the dough
- Chocolate chip melon pan includes chocolate chips between the cookie layers
- Strawberry version uses strawberry powder or puree for a fruity twist.
- Filled Melon Pans include fillings such as cream or custard and ice cream.
- Regional Variations
- Crispy type emphasizes the texture of the cookie crust.
- Moist type is a softer version that retains more moisture.
- Spindle-shaped melon bread is found in certain areas like Hiroshima. This variation features a different shape and may include fillings like white bean paste
- Melon pan toast is a layer of cookie dough spread over slices of bread and baked until crispy.
Japanese Kashi pan
Japanese kashi pan refers to a variety of sweet bread or pastries in Japan. “Kashi” means sweets or confections, and “pan” is the Japanese word for bread. These delightful treats are known for their soft, fluffy texture and sweet fillings or toppings. Kashi pan can be found in bakeries, convenience stores, and supermarkets throughout Japan, and they come in a wide array of flavors and styles.
These sweet Japanese breads come in various flavors and fillings, ranging from classic favorites to more innovative options. Some common fillings include red bean paste (anko), custard, chocolate, matcha (green tea), sweet potato, and even curry (Kare Pan). These ingredients not only add sweetness but also bring unique Japanese twists to the bread.
There are numerous types of kashi pan, each with its unique characteristics. Some popular Japanese bread styles include:
- Melon Pan is one of the most iconic Kashi Pan. It’s named for its melon-like appearance, featuring a sweet cookie crust on top of the bread.
- Anpan is a classic sweet roll filled with red bean paste (anko). The combination of the sweet bread and the earthy sweetness of the red bean paste is a beloved traditional treat.
- Cream Pan (Kurimu-pan) is filled with sweet custard or cream.
- Chocolate Cornet (Korone) is shaped like a cornet or ice cream cone. This Kashi Pan is filled with chocolate for a delightful contrast between the slightly crispy exterior and gooey chocolate interior.
- Yaki Imo Pan is inspired by the Japanese tradition of roasting sweet potatoes (yaki imo). This Kashi Pan incorporates sweet potato puree into the dough to create a sweet and earthy flavor.