Melonpan

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the bread flour, granulated sugar, salt, and active dry yeast for the dough.

   Ongeveer 1 min

2. 2

   Pour in the lukewarm milk and mix until a shaggy dough forms.

   Ongeveer 1 min

3. 3

   Add the softened unsalted butter to the dough and knead on a lightly floured surface for 8-10 minutes, until smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should pass the windowpane test when ready.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A warm oven with the light on can create an ideal proofing environment.

5. 5

   While the dough is rising, prepare the cookie dough: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

   Ongeveer 3 min

6. 6

   Beat in the beaten egg and vanilla extract until well combined.

   Ongeveer 1 min

   Tip van de kok: Save the remaining half of the beaten egg for another use.

7. 7

   Gradually add the all-purpose flour, mixing until a soft dough forms.

   Ongeveer 2 min

   Tip van de kok: Do not overmix the cookie dough.

8. 8

   Divide the cookie dough into 6 equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Chilling the cookie dough makes it easier to handle.

9. 9

   Once the bread dough has risen, gently punch it down to release the air.

   Ongeveer 1 min

10. 10

    Divide the bread dough into 6 equal portions and shape each into a smooth ball.

    Ongeveer 3 min

11. 11

    Take one chilled cookie dough disk and place it between two sheets of plastic wrap or parchment paper. Roll it out into a circle large enough to cover a bread dough ball.

    Ongeveer 1 min

12. 12

    Carefully peel off one side of the plastic wrap, place a bread dough ball in the center, and wrap the cookie dough around it, sealing the edges underneath.

    Ongeveer 1 min

13. 13

    Repeat this process for all remaining dough balls.

    Ongeveer 5 min

14. 14

    Lightly coat the outside of each cookie-covered bun with granulated sugar.

    Ongeveer 2 min

15. 15

    Using a knife, gently score a crosshatch pattern onto the surface of the cookie dough, being careful not to cut through to the bread dough.

    Ongeveer 3 min

    Tip van de kok: This creates the characteristic 'melon' pattern.

16. 16

    Place the prepared buns on a baking sheet lined with parchment paper, leaving space between them.

    Ongeveer 1 min

17. 17

    Let the buns rest for 20 minutes while you preheat the oven to 180°C (350°F).

    Ongeveer 20 min

18. 18

    Bake for 12-15 minutes, or until the cookie crust is golden brown and the bread is cooked through.

    Ongeveer 15 min

    Tip van de kok: Baking time may vary depending on your oven.

19. 19

    Remove from the oven and let cool slightly on a wire rack before serving.