Step 1

[Making the Bread Dough] In a mixing bowl, combine bread flour, sugar, salt, dry yeast, lukewarm milk, room temperature egg, and water. Add all ingredients except the butter for now.

Step 2

Using a stand mixer, mix on low speed for 2 minutes, then on medium speed for another 2 minutes until the ingredients start to come together into a shaggy dough.

Step 3

Once the dough begins to form a cohesive mass, add the softened butter. Continue mixing to incorporate the butter fully into the dough.

Step 4

Continue mixing on low speed for 2 minutes, then on medium speed for 5 minutes. Knead until the dough reaches 100% gluten development – it should be smooth, elastic, and pass the windowpane test.

Step 5

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 40 minutes, or until doubled in size (first proof).

Step 6

[Making the Cookie Dough] In a separate bowl, cream the softened butter until smooth and fluffy using a whisk or spatula. Ensure there are no lumps.

Step 7

Add the sugar and vanilla sugar to the creamed butter and mix well until combined. The sugar should be mostly dissolved.

Step 8

Gradually add the room temperature egg, mixing lightly with a whisk after each addition. Be careful not to overmix; you want a slightly emulsified mixture, not a stiff batter.

Step 9

Sift the cake flour over the butter mixture. Sifting helps to aerate the flour and prevent lumps.

Step 10

Add the almond flour to the bowl. The almond flour will add a lovely nutty flavor and texture to the cookie topping.

Step 11

Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Mix until no dry flour streaks remain, being careful not to overwork the dough, which can make the cookie crust tough.

Step 12

Wrap the cookie dough in plastic wrap or place it in an airtight container and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and shape.

Step 13

[Shaping and Baking Melon Pan] Once the bread dough has finished its first proof, gently punch it down and divide it into 50g portions. Shape each portion into a smooth ball.

Step 14

Cover the dough balls with a damp cloth or plastic wrap and let them rest for 15 minutes (bench rest). This relaxes the gluten, making them easier to shape.

Step 15

After the bench rest, gently reshape the dough balls. Place them on a baking sheet lined with parchment paper and let them proof for another 15 minutes (second proof). You can preheat your oven during this time.

Step 16

Take the chilled cookie dough out of the refrigerator and divide it into 40g portions. Roll or flatten each portion into a circle large enough to cover the top of a bread dough ball.

Step 17

Carefully place a flattened piece of cookie dough onto the top of each proofed bread dough ball, gently pressing it down and slightly wrapping the edges to secure it.

Step 18

Sprinkle granulated sugar evenly over the surface of the cookie dough. This will create a delightful crunchy texture when baked.

Step 19

Using a knife or a bench scraper, gently score the surface of the cookie dough to create the characteristic diamond pattern of Melon Pan. Don’t cut too deeply, just enough to create a beautiful design.

Step 20

Allow the shaped Melon Pan to undergo a final proof at room temperature for about 15 minutes. They should look slightly puffy and ready for baking.

Step 21

Bake in a preheated oven at 180°C (350°F) for 8-10 minutes, or until the cookie topping is golden brown and crisp. Baking time may vary depending on your oven. Enjoy your freshly baked Melon Pan!