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Korean Melon Pan Recipe
Sweet bread with a distinctive crispy cookie crust and soft, fluffy interior, topped with refreshing melon flavor.
Ingredients
For the Bread Dough:
- 300g bread flour
- 50g granulated sugar
- 6g instant yeast
- 5g salt
- 1 large egg
- 180ml warm milk
- 40g butter, softened
For the Cookie Crust:
- 100g butter, softened
- 80g granulated sugar
- 1 large egg
- 150g plain flour
- 1 tsp melon extract
- Green food coloring (optional)
- 1/4 tsp vanilla extract
For Assembly:
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling
Instructions
Make the Bread Dough:
- Mix flour, sugar, yeast, and salt in a large bowl.
- Add egg and warm milk, mix until dough forms.
- Knead in softened butter until smooth and elastic, about 10 minutes.
- Place in oiled bowl, cover, and rise for 1 hour until doubled.
Make the Cookie Crust:
- Cream butter and sugar until light and fluffy.
- Beat in egg, melon extract, vanilla, and food coloring.
- Gradually mix in flour until dough forms.
- Wrap in plastic and refrigerate for 30 minutes.
Shape and Assemble:
- Divide bread dough into 8 equal pieces.
- Shape each into a smooth ball and place on lined baking sheet.
- Cover and rise for 45 minutes.
- Roll cookie dough between plastic wrap into 8 circles.
- Place each circle over a bread ball, covering completely.
- Score grid pattern with knife.
- Brush with egg wash and sprinkle with sugar.
- Bake at 180°C (350°F) for 15-18 minutes until golden.
Melon Pan Mastery
Cookie Crust
The cookie dough should be pliable but not sticky. Chill if too soft, or add a little milk if too stiff.
Grid Pattern
Score the grid pattern gently - just deep enough to create lines without cutting through to the bread.
Fresh Flavor
Melon extract gives the authentic flavor, but you can substitute with vanilla for a classic version.