Milk (a bit less than the amount in Recipe ID: 632322)
200 ml (210 g)
For the cookie dough:
20 ml (22 g)
Melon essence (optional)
a small amount
Granulated sugar to finish
Make the cookie dough; Soften the butter a little, add the sugar to it and mix together until crumbly. It will have the texture of panko, but that's fine.
Add the egg, milk and melon essence, and mix well. It will have the soft consistency of crepe batter at this stage.
Add the cake flour and cut it in. It will become crumbly again, but that's OK.
Put the crumbly dough on a piece of plastic wrap, and press together with your fingers into one mass. Wrap up and leave to rest in the refrigerator for at least 30 minutes. Make the bread dough in the meantime.
Make the bread dough: Put the dry yeast in the yeast compartment of a bread machine, and the rest of the ingredients in the main compartment. Leave it up to the machine until the dough has finished its 1st rise.
After the 1st rising is done, take out the dough, divide into 10 to 12 portions. Round each portion off, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and rest for 15 minutes.
While the bread dough rests, take out the cookie dough from step 4 and divide into 10 to 12 portions.
Round off the bread dough again, and spread each piece of cookie dough on a sparsely floured work surface using your fingers. Put a piece of bread dough on each piece of cookie dough, and wrap the cookie dough around.
Roll the buns in granulated sugar and score with a knife to make the melon-like pattern.
It's time for the 2nd rising. Use your oven's "bread rising" setting to let it proof for 30 minutes at 40°C.
Bake for 15 minutes at 180°C and they're done!
Story Behind this Recipe
I've loved melon bread since I was little, so I've been making my own version, obsessing about the cookie dough and bread dough, since I was a student. This is very popular as a gift, so my friends have given it the name "Meg's Melon Bread". This melon bread recipe is my beloved child.
In step 8: the cookie dough is sticky, but be very stingy with the flour on the work surface. Otherwise the granulated sugar won't stick to it properly. Layer the cookie dough and bread dough in the same way with the same sides down.