Light Japanese Melonpan

📝 Ingredients

• 280 g plain flour (180 for the bread dough, 100 for the biscuit dough)
• 90 ml semi-skimmed milk
• 1 sachet dried yeast (5 g)
• 75 g caster sugar (15 for the bread dough, 40 for the biscuit dough, 20 for the coating)
• 40 g softened unsalted butter (15 for the bread dough, 25 for the biscuit dough)
• 1 egg (half for the bread dough, half for the biscuit dough)
• ½ tsp vanilla extract
• 1 pinch of salt

🍴 Utensils

• 2 mixing bowls
• Whisk
• Rolling pin
• Baking tray and baking paper
• Knife
• Wire rack

📖 Steps

1. Warm the milk: it should feel barely warm to the touch, about 35 °C (too hot and it will kill the yeast). Stir in the yeast and 15 g sugar, then leave to stand for 10 min, until a thin foam forms on the surface. Beat the egg in a bowl.
2. In a mixing bowl, combine 180 g flour and the salt. Add the yeasted milk and half the beaten egg, mix, then knead for 8 min on the work surface. Work in 15 g softened butter and knead for another 5 min, until you have a smooth, supple ball that no longer sticks.
3. Return the dough to the bowl, cover with a tea towel and leave to rise for 1 h in a warm place (near a radiator, not on it), until doubled in size.
4. While the dough rises, make the biscuit dough: whisk 25 g softened butter with 40 g sugar until pale. Add the rest of the beaten egg in two goes and the vanilla, then 100 g flour with a spatula, until it forms a ball. Wrap in cling film and chill for 30 min.
5. Knock back the risen dough by pressing on it, then divide it into 4 equal pieces of about 80 g. Shape each piece into a ball by tucking the edges underneath to tighten the surface. Cover and leave to rest for 10 min.
6. Divide the biscuit dough into 4. Roll each portion out between two sheets of baking paper into a 12 cm disc (3 to 4 mm thick). Lay a disc over each ball and press it gently onto the top and sides, leaving the base uncovered.
7. Pour 20 g sugar onto a plate and dip the biscuit side into it. Using the back of a knife blade, mark a diamond crosshatch without cutting into the bread dough. Place on the baking tray, well spaced apart, and leave to rise for 40 min. Preheat the oven to 180 °C.
8. Bake for 15 to 17 min at 180 °C, until the crust is pale golden: if it browns, it gets too hard. Leave to cool for 10 min on a wire rack before eating, so the biscuit crust turns crunchy.