Meronpan (メロンパン)
Japan
Traditional Japanese buns resembling the shape of a muskmelon. Tender, slightly sweet, coated with a crisp crust of shortcrust dough and sprinkled with granulated sugar.
Ingredients
- 150 g hard wheat flour
- 3 g dry yeast
- 50 g sugar
- 80 ml water
- 1 pcs egg
- 0.25 tsp salt
- 50 g butter
- 100 g soft wheat flour
- 0.25 tsp baking powder
- 0.5 pcs lemon zest
- 1 pcs egg yolk
- 1 tbsp milk
- to taste granulated sugar
Steps
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In a bowl, combine dry yeast with water, add beaten egg, sugar, hard wheat flour, and salt. Knead the dough, mixing for about 10 minutes, beating it against the surface.
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Add 10 g of butter, knead for another 5 minutes. Shape into a ball and place it in a butter‑greased bowl.
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Cover the bowl with plastic wrap and let it rise in a warm place until the dough expands 2‑3 times (≈30‑40 minutes).
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Prepare the shortcrust dough: mix soft wheat flour and baking powder, add lemon zest. In a separate bowl, cream butter with sugar until light, then add milk and egg yolk. Incorporate the flour mixture and knead the dough. Roll it into a log.
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Wrap the dough in plastic wrap and chill for 20 minutes.
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Divide the risen dough into 8 equal pieces, shape each into a round bun, removing excess air. Cover with plastic wrap and let rest for 10 minutes.
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Cut the chilled shortcrust dough into 8 portions, lightly dust with flour and roll each into a round disc about 8 cm in diameter. Wrap the top of each bun with a disc of shortcrust dough.
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Sprinkle the buns with granulated sugar, make a light pattern with a knife, and let them rise another ~30 minutes.
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Bake in a preheated 170 °C oven on the middle rack for 15 minutes until golden brown.