Melon Pan

Method

1. 1

   Mix the dough

   By hand, combine the bread flour, 35 g sugar, yeast and salt in a bowl. Add the egg and lukewarm milk, then mix until a rough dough forms, about 3 minutes.

2. 2

   Knead and rise

   Knead on a lightly floured surface for 8 to 10 minutes, adding the softened butter gradually, until smooth and elastic. Put in a covered bowl and leave at room temperature for 60 to 75 minutes, until doubled in size.

3. 3

   Make the topping

   While the dough rises, beat the topping butter and 60 g sugar until creamy, about 2 minutes. Mix in the egg yolk and vanilla, then fold in the plain flour until a soft dough forms.

4. 4

   Chill the topping

   Divide the topping into 8 portions. Flatten each between baking paper into a round, then chill for 20 minutes until firm but pliable.

5. 5

   Shape the buns

   Gently press the air from the risen dough and divide into 8 equal pieces. Shape each into a smooth ball, cover and rest for 10 minutes.

6. 6

   Cover with topping

   Lay a chilled topping round over each ball and gently wrap it around the top and sides, leaving the base uncovered.

7. 7

   Add the pattern

   Roll the coated tops in the remaining 2 tbsp caster sugar. Score a shallow criss-cross pattern with a knife, taking care not to cut into the bread dough.

8. 8

   Prove

   Set the buns on a lined baking tray, cover loosely and prove for 30 to 40 minutes, until puffy.

9. 9

   Bake

   Heat the oven to 180°C conventional or 160°C fan. Bake for 15 to 18 minutes, until the biscuit crust is lightly golden and the buns feel set.

10. 10

    Cool

    Cool on the tray for 10 minutes, then move to a rack.

Tips

• Keep the salt and yeast apart when first mixing, as direct contact can slow the yeast.
• Avoid stretching the topping too thin so it forms an even crust.
• Keep the criss-cross cuts shallow and avoid cutting into the bread dough, which could make the buns spread or split.
• The crust firms as the buns cool.

Swaps

• Use plant-based butter in place of the unsalted butter, keeping the same quantities.
• Use a little almond extract instead of vanilla extract, to taste.

Storing

Keep the cooled buns in an airtight container at room temperature for up to 2 days; warm briefly in a low oven to refresh the crust.