Chocolate Melon Pan - Japanese Sweet Bread
A delightful Japanese-inspired sweet bread that combines the classic melon pan's signature cookie crust with rich chocolate elements.
Nutrition
Calories: 280kcalCarbohydrates: 39gProtein: 5gFat: 11gSaturated Fat: 9gSugar: 11g
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.
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