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melon pan, Japanese-style brioche with a biscuit-like crust

Melon pan, Japanese cookie-crust buns

Baking

Japanese melon pan: small, brioche-like breads covered in a sweet, buttery, grid-patterned cookie dough that becomes crispy when baked.

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Recipe from Eden2004, JackPotte, DavidL and 15 other contributors, adapted by Recette de cuisine · · updated on

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The “bread melon,” or “meron pan” in Japanese, is a delicious, slightly crispy and soft bread. Originating in Japan, this bread has become popular worldwide, offering a unique texture and an unforgettable taste.

Ingredients and directions

  • Prep time40 min
  • Cook time15 min
  • Resting2 hr 15 min
  • Total3 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$5.33 $0.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people

Bread dough

  • $0.35
  • $0.06
  • $0.01
  • $0.37

Biscuit-like crust

  • $0.26
  • $1.39
  • $0.11
  • $0.40
  • $0.22
  • $2.08
  • $0.08

Prices from US supermarkets for 7 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Heat 60 ml of water to 40 °C, add the yeast and a pinch of sugar, and let it foam for 10 minutes.
  2. Mix the flour, salt, sugar, butter, and water, then add the yeast. Add more flour if the dough is sticky, and knead for 10 to 20 minutes on a floured surface.
  3. Place the dough back in the greased mixing bowl, cover with a cloth, and let it rise for 2 hours in a warm place, until it has doubled in size.
  4. Deflate it, knead it gently, then divide it into 8 balls. Let them rise for 15 minutes in a warm place.
  5. For the crust, combine the butter, sugar, egg, zest, flavoring, flour, and yeast. Divide into 8 portions, flatten each portion into a disc, and place it on top of a ball of dough. ≈ 10 min
  6. Cut the top with a knife and sprinkle with sugar. ≈ 2 min
  7. Bake for 12 to 15 minutes at 180 °C, until golden brown. For softer melon pan, wrap each one individually as soon as it comes out of the oven.

The bill

Melon pan, Japanese cookie-crust buns

  • 220 g of flour (more if needed)$0.35
  • 1/2 tablespoon of salt$0.06
  • 4 tablespoons of sugar$0.01
  • 40 g of softened butter$0.37
  • 160 g of flour$0.26
  • 150 g of softened butter$1.39
  • 140 g of sugar$0.11
  • 1 egg$0.40
  • The zest of half a lemon$0.22
  • A few drops of melon (or pineapple) flavour$2.08
  • sugar for sprinkling$0.08

Total$5.33

that's $0.67 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 packet of dry yeast
  • 60 ml of warm water
  • A pinch of sugar
  • 220 g of flour (more if needed)
  • 1/2 tablespoon of salt
  • 4 tablespoons of sugar
  • 40 g of softened butter
  • 220 ml of water
  • 160 g of flour
  • 1 teaspoon of baking powder
  • 150 g of softened butter
  • 140 g of sugar
  • 1 egg
  • The zest of half a lemon
  • A few drops of melon (or pineapple) flavour
  • sugar for sprinkling

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