<Cookie dough> Mix ○ ingredients and sift twice. Bring unsalted butter and egg to room temperature.
In a big bowl, put unsalted butter and whip up with a whisk until it gets creamy. Add the sugar in three batches and mix well every time.
Beat the egg and add to step 2 in three batches. The mixture easily separates so mix well after every addition.
Change to a spatula and add all sifted floury ingredients from step 1 at once. Mix with a cutting motion until it combines.
Divide the dough into 6 and place on a big sheet of plastic wrap. Roll out each piece into 22 x 4 cm. Let them rest from 3 hours to overnight in the refrigerator.
<Bread dough> Put ◎ ingredients in a bread maker, with the yeast in the yeast compartment. Let it do its job until the first proofing is done.
Take out the dough and divide into 6, and shape into balls. Cover them with a damp cloth and rest them for 10 minutes.
Punch down the dough and roll out into rectangular shapes. Roll them up from the front and seal the edges. Roll the sticks until they are 20cm long.
Sprinkle granulated sugar on the surface of cookie dough from step 5 and cover the bread dough from step 8 with the cookie dough. Let the rolls rise a second time in a warm place, being careful they don't dry out.
Bake for about 15 minutes in a preheated oven at 210℃. Then they are done.
This is a cross section. Crispy dough x fluffy bread dough.
Story Behind this Recipe
I don't like store-bought melon bread sticks as they are too moist, so I made them in my favorite crispy style. I also uploaded another recipe with chocolate chips in the cookie dough called "Stick-Shaped Chocolate Chip Melon Bread" (recipe ID: 1621242).
・The baking temperature and time are only a rough indication. Please adjust according to your oven.