Melon pan a sweet bun popular in Japan and they resembles a bun (Roti bun) I got to know when I lived in South Korea. The difference is that the topping on the Japanese bun is a short crust pastry and on the Korean bun topping is a cake batter.
Contrary to the name there is no melon in this bun, it was only its appearance that resembles a melon. Today melon pan comes in different flavours and filled. I made vanilla flavoured buns and some of them I added some grated chocolate on top.
1 sashet active dry yeast
2,5 dl whole milk, warmed to 110 degrees F
50 g melted butter
100 g sugar
3 Tbsp non-fat dry milk powder
450 g flour
100 g softened butter
100 g powdered sugar
150 g flour
1 tsp vanilla extract
Whisk together yeast, warmed milk, melted butter and one teaspoon of sugar in a bowl. Let sit for 5-7 minutes until mixture is bubbly.
Add bread flour, sugar, milk powder, salt and egg mixture. Mix untill dough starts to come together, then knead until dough is smooth.
Cover the dough and allow to rest in room temperature for one hour or until dough has doubled in size.
While dough is resting, making cookie crust topping.
Cream together butter and powdered sugar. Once smooth, add egg and vanilla extract and mix until both is incorporated in the butter and sugar mix, lastly add flour. Mix together until cookie dough forms. Transfer cookie dough to a piece of plastic wrap, roll the cookie dough into a log, then wrap tightly and keep in the fridge until the buns are ready to be covered.
Divide the cookie dough into 12 pieces. Gently roll out the cookie dough until it is large enough to cover the bun. Place cookie dough over the bun. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover the buns and allow to rest for 30-45 minutes until buns had doubled in size.