Soft and Buttery Gluten-Free Melon Pan Recipe (Japanese Sweet Bread)
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| Gluten-Free Melon Pan |
Melon Pan is one of Japan’s most beloved sweet breads — a delightful treat featuring a soft, buttery bun covered with a crisp, cookie-like crust. Traditionally made with wheat flour, this version recreates the same light and tender texture using only gluten-free ingredients. The result? A perfectly golden, slightly crunchy exterior with a soft and fluffy center that melts in your mouth. This recipe is ideal for breakfast, afternoon tea, or a cozy weekend baking session.
What is Melon Pan?
Despite its name, Melon Pan doesn’t usually contain any melon flavor. Its name comes from the bread’s appearance — the top cookie crust resembles the pattern of a melon rind. In Japan, variations may include fillings like custard, chocolate, or matcha, but the essence remains the same: a balance of crispness and fluffiness.In this gluten-free version, you’ll learn how to create the signature texture using gluten-free flour blends, plant-based milk, and a few baking tricks to make it irresistibly soft inside and lightly crisp outside.
Ingredients
For the Bread Dough:
- 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- 1 large egg
- ¾ cup warm plant-based milk (soy or almond works best)
- 3 tablespoons unsalted butter (softened) or plant-based butter alternative
For the Cookie Crust:
- 1 cup gluten-free all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- 1 large egg
- 3 tablespoons butter or plant-based butter
- 1 teaspoon vanilla extract
Optional:
- 1 tablespoon granulated sugar (for topping)
- A few drops of melon or vanilla essence (for aroma)
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the gluten-free flour, sugar, salt, and yeast, whisking until everything is evenly blended. Create a well in the center and add the egg, warm milk, and softened butter. Stir gently with a spatula until the mixture comes together into a soft, smooth dough. Knead gently for 5–7 minutes until smooth and pliable.Lightly oil a clean bowl, place the dough inside, cover with a damp towel, and let it rest in a warm spot for about 60 minutes or until slightly risen. (Note: Gluten-free dough won’t double in size like regular dough, but it should become puffier.)
Step 2: Make the Cookie Crust
While the dough rests, prepare the cookie layer. In another bowl, beat the butter and sugar together until the mixture is light, creamy, and smooth. Beat in the egg and vanilla. Add the gluten-free flour and baking powder, mixing until you form a soft cookie dough.Shape the cookie dough into a log, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
Step 3: Shape the Melon Pan
Once the bread dough has rested, divide it into 6 equal portions. Shape each piece into a smooth ball.Take the chilled cookie dough and divide it into 6 portions as well. Roll each into a thin, flat disc — large enough to cover the top of each bread ball. Gently place the cookie layer over the dough ball and smooth it down without pressing too hard.
Using a sharp knife, lightly score the top of each cookie layer in a crisscross pattern to mimic the look of a melon rind. Sprinkle a bit of sugar on top for a sparkling finish.
Step 4: Second Proof
Place the shaped buns on a parchment-lined baking sheet. Cover them loosely with a clean kitchen towel and let them rest for another 30–40 minutes. This allows them to relax and rise slightly before baking.Step 5: Bake
Preheat your oven to 180°C (350°F). Bake the buns for 15–18 minutes or until the tops are lightly golden. If the tops brown too quickly, you can loosely tent them with foil halfway through.Once baked, remove from the oven and allow the Melon Pan to cool on a wire rack. The cookie crust should be crisp while the inside stays soft and buttery.
Baking Tips for the Perfect Gluten-Free Melon Pan
- Use a good gluten-free flour blend: A mix containing rice flour, tapioca starch, and a binding agent like xanthan gum ensures elasticity and softness.
- Avoid over-kneading: Gluten-free doughs need less handling. Stop once it becomes cohesive.
- Don’t skip the second proof: Even a short rest helps improve texture and flavor.
- For extra moisture: Replace part of the milk with coconut milk or add a tablespoon of yogurt for a softer crumb.
- For flavor twists: Try matcha powder in the cookie crust or fill the bread with sweet red bean paste.
Storage and Serving
Melon Pan is best enjoyed the same day it’s baked, while the cookie crust is still crisp. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 160°C (320°F) for 3–4 minutes.If you’d like to prepare them in advance, both the dough and the cookie crust can be refrigerated overnight before shaping and baking.