Description
Melonpan Cookies blend the soft fluffiness of bread with a sweet, crispy cookie crust. This Japanese bakery favorite is perfect for tea time or a sweet snack anytime.
Ingredients
- Bread Flour: 250 grams
- Sugar: 30 grams
- Instant Yeast: 5 grams
- Salt: 3 grams
- Warm Milk: 150 ml
- Unsalted Butter: 30 grams
- Egg: 1 large
- All-Purpose Flour: 200 grams
- Sugar: 80 grams
- Unsalted Butter: 60 grams
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1/2 teaspoon
- Granulated Sugar: for dusting
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Mix bread flour, sugar, yeast, and salt. Add milk and egg, knead until smooth. Add butter and knead again. Let rise 1 hour. Separately, cream butter and sugar for cookie dough, add egg and vanilla, then flour and baking powder. Chill for 20 minutes.
- Prepare Your Cooking Vessel: Punch down dough, divide into 10 balls. Flatten cookie dough into discs.
- Assemble the Dish: Wrap cookie dough over bread dough balls. Score tops with crisscross pattern.
- Cook to Perfection: Place on tray, dust with sugar, and bake for 15–18 minutes until golden.
- Finishing Touches: Cool on tray, then transfer to rack.
- Serve and Enjoy: Best served warm with a crisp crust and soft interior.
Notes
- Chill cookie dough to make wrapping easier.
- Score cookie crust lightly to avoid cutting too deep.
- Dust tops with sugar before baking for crunch and shine.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: melonpan, japanese bread, cookie crust, melonpan cookies, sweet bread, japanese dessert