Melon Pan

Melon Pan consists of fluffy bread covered by a thin layer of crunchy cookie, a great combination. This Japanese treat got its name from its look, resembling a melon.

This recipe has also been shared on AVO Magazine, an online magazine focused on Japanese culture and music.

Melon Pan

Melon Pan

Prep Time: 3 hours
Cook Time: 12 minutes
Total Time: 3 hours 12 minutes

Sweet bread covered with a thin layer of cookie dough.


Vanilla Cookie Dough (for 4 Melon Pan)

  • 40 grams of Butter*
  • 25 grams of Granulated Sugar
  • ½ Egg*
  • ½ teaspoon of Vanilla Extract
  • 100 grams of Flour
  • Optional: Chocolate Sprinkles

Chocolate Cookie Dough (for 4 Melon Pan)

  • 40 grams of Butter*
  • 25 grams of Granulated Sugar
  • ½ Egg*
  • ½ teaspoon of Vanilla Extract
  • 10 grams of Cocoa Powder
  • 90 grams of Flour
  • Optional: Chocolate Sprinkles

Bread Dough (8 Melon Pan)

  • 200 grams of Milk
  • 30 grams of Butter
  • 180 grams of Granulated Sugar
  • 30 grams of Sugar
  • 7 grams of Instant Yeast
  • 300 grams of Flour


  • 100 grams of Granulated Sugar


  1. Start off by preparing the vanilla or chocolate cookie dough. Beat the butter and sugar together until well combined.
  2. Mix in the egg and add the vanilla extract.
  3. Add in the flour, or flour and cocoa powder mixture, and mix until fully incorporated.
  4. Gather the dough and wrap it in some plastic wrap.
  5. Refrigerate the cookie dough for 30 minutes.
  6. Repeat for the other kind of cookie dough.
  7. Prepare your bread dough. Place the butter and milk into a saucepan and heat until the butter has melted, then leave it to cool for 15 minutes.
  8. Mix together the flour, sugar and instant yeast.
  9. Add in the milk mixture and mix well. using a silicone spatula.
  10. Cover the bowl with plastic wrap and place a towel on top. Let the bread dough rise for about one hour, until it has doubled in size.
  11. Meanwhile divide each kind of cookie dough into 4 equal pieces, giving you a total of 8 pieces of cookie dough and roll those into balls.
  12. Place each cookie dough ball onto its own piece of baking paper and roll each of them out into a flat circle with a diameter of at least 12 centimetres.
  13. Optional: Add the chocolate sprinkles onto the cookie dough and roll over it with a rolling pin one more time, to press the sprinkles into the dough.
  14. Once the bread dough has risen, take it out of the bowl and knead it to deflate it.
  15. Divide the bread dough into 8 equal pieces, shape each piece of dough into a ball.
  16. Optional: Place some chocolate or other filling into the middle of the bread dough before shaping it into a ball.
  17. Place a circle of cookie dough around each of the bread dough balls, covering the bread dough ball with it and create the pattern of indents on the top with a knife or cake scraper.
  18. Dip each of the melon pan into some sugar and place them, seam down, onto a baking tray lined with baking paper.
  19. Let the melon pan rise for another hour.
  20. Preheat your oven to 200 degrees Celsius.
  21. Bake the melon pan for about 12 minutes.
  22. Let them cool completely.

When are they done?

You'll know the melon pan are done when the bottom edges start to brown slightly.


*Make sure this ingredient is at room temperature.

TIP: When creating the indents for the pattern, try not to make them to deep or the cookie dough will tear.

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