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Melon-Pan

Melon Bread or Melon-pan is a sweet little bread that has a soft bread and biscuit crust, good contrast. You can enjoy it in the morning or for a coffee break. This one won't disappoint, I promise.

INGREDIENTS - (makes 8)

Bread
200g Bread Flour (plus more for work surface)
1 1/3 tsp Instant dried yeast
2 tbsp Sugar
30g Unsalted butter at room temperature
120 ml Whole milk
Egg Yolk
1/4 tsp Sault

Method :

Cookie Outside
200g Cake Flour (plus more for work surface)
1/4 tsp Baking powder
1/4 tsp Salt
40g Sugar
50g Unsalted butter
egg
bowl sugar for dipping top of the bread

Making the bread:

Put half of the flour and all the yeast in a bowel, whisk to combine, add the sugar and salt, whisk again. Pour the egg yolk and milk into the bowel, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough become elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size.

Cooking Outside:

Sift flour, baking powder and salt together and set aside. Beat the butter and sugar together until light and pale, add egg, and beat to combine. Then add the flour mixture and fold together. Roll the dough into a cylinder shape, and cover with plastic, put in the fridge for 25 minutes.

Take the bread dough out of the bowl and cut into eight pieces, roll into a ball and let them rest for 10 minutes. Roll each one of the cookie dough into a thin circle large enough to cover the top of the bread dough. Cover the bread dough with the cookie dough. Dip the top of the bread into the sugar bowl and mark the top of the bread by using the back of the knife.

Place the dough on the oven sheet. Preheat the oven to 180 C. Let the dough rise until almost double in size. Bake for 10 minutes.