Melonpan

Ingredients for 1 servings:

• 45 g butter, unsalted, room temperature
• 65 g sugar
• 1 small egg(s), max. size M
• 145 g flour
• ½ tbsp baking powder
• 1 tbsp syrup (melon syrup), as desired
• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 10 g fresh yeast
• 1 egg(s)
• 125 ml milk
• 35 g butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Japanese melon bread, rolls

To make the cookie dough, beat the butter with a whisk until creamy. Gradually add the sugar. Then, gradually add the beaten egg. Add the melon syrup. In another bowl, combine the baking powder with the flour. Add about a third of the butter mixture and mix using the dough hook of a hand mixer. Add another third and mix. Then, mix in the remaining third. Roll out the dough and wrap in plastic wrap. Refrigerate for at least one hour. To make the bread dough, put the flour in a bowl. In another container, put the milk and heat briefly in the microwave until lukewarm. Add the sugar, crumbled yeast, and egg to the milk and blend with an immersion blender. Then, add the egg wash to the flour. Add the melted butter and a pinch of salt and knead until a smooth dough forms. Let rest at approximately 40°C for 40 minutes. Then divide into 9 equal pieces of approximately 50g and shape into balls. Let rise for 20 minutes at room temperature or in a warm oven. Meanwhile, divide the cookie dough into 9 equal pieces and shape into balls. Place one ball on the plastic wrap. Place another layer of plastic wrap on top and flatten the ball with a spatula. The diameter should be about 9cm. Keep refrigerated until ready to use. After the dough pieces have risen for 20 minutes, you may need to reshape them to form a nice ball. Then place a cookie dough piece on top. Turn everything over and spread the cookie dough as far into the center as possible. Then grab the bread dough and roll the cookie dough in sugar. Finally, form the typical melon pan pattern. To do this, place the dough piece in your hand and press about 3 parallel lines into the melon pan with the spatula. Turn it about 45 degrees and press three more lines. Place the finished dough pieces on a baking sheet lined with baking paper and let them rise for another 40 minutes at approximately 40°C. They should have roughly doubled in size. Bake at 170°C for about 20 minutes, until the melon pans are lightly browned.