Japanese Honeydew Bread

Japanese honeydew bread is a unique and delightful fusion of soft, pillowy bread filled with a creamy honeydew custard and topped with a crisp, crisscross-patterned sweet cookie crust. This light and fragrant treat is perfect for breakfast, dessert, or an afternoon snack. The subtle sweetness of honeydew makes it a refreshing alternative to traditional melon bread.

Why You’ll Love This Recipe

• A delicious blend of fluffy bread, smooth custard, and a crispy topping
• Perfectly balanced sweetness with a hint of fresh honeydew flavor
• Great for breakfast, dessert, or tea time
• Beautiful green hue for a fun and eye-catching treat
• Can be made ahead in parts for easier preparation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Honeydew Syrup

• 2 cups ripe honeydew chunks
• ¼ cup granulated sugar

Dough

• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• ½ cup warm milk (100–110°F)
• 1 ¾ cups bread flour
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 2 tablespoons softened butter
• 1 large egg

Honeydew Custard

• 1 ½ cups honeydew juice (from about 2 ¼ cups of honeydew chunks)
• 4 large eggs
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ cup honeydew syrup

Bread Topping

• 5 tablespoons softened butter
• ⅓ cup granulated sugar
• 1 large egg
• 2 tablespoons honeydew syrup
• 1 ½ cups cake flour
• ½ teaspoon baking powder
• 1 drop green food coloring (optional)

Directions

Step 1: Make the Honeydew Syrup

1. Blend 2 cups of honeydew chunks until smooth.
2. In a medium saucepan, combine the honeydew puree and sugar. Bring to a boil over medium heat.
3. Reduce the liquid by half, stirring occasionally, for about 20 minutes.
4. Remove from heat and let it cool completely.

Step 2: Prepare the Dough

1. In a small bowl, mix yeast, 1 teaspoon sugar, and warm milk. Let sit for 10 minutes until foamy.
2. In a large mixing bowl, combine bread flour, salt, sugar, softened butter, and egg.
3. Add the yeast mixture and mix until a dough forms.
4. Knead for 7–8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 3: Make the Honeydew Custard

1. Blend about 2 ¼ cups of honeydew chunks to yield 1 ½ cups of juice.
2. In a saucepan, whisk together honeydew juice, eggs, sugar, cornstarch, vanilla extract, and honeydew syrup.
3. Cook over medium-low heat, whisking continuously, until thickened (about 5–7 minutes).
4. Transfer to a clean bowl, cover with plastic wrap, and let cool completely.

Step 4: Shape and Fill the Bread

1. Punch down the risen dough and divide it into 8 equal portions.
2. Roll each piece into a 6-inch circle.
3. Place 3–4 tablespoons of honeydew custard in the center of each dough piece.
4. Gather the edges to enclose the filling, sealing well.
5. Place the filled dough seam-side down on a baking sheet. Cover loosely and let rise for another hour.

Step 5: Make the Bread Topping

1. Cream butter and sugar together until light and fluffy (about 2–3 minutes).
2. Add egg and beat until combined.
3. Mix in honeydew syrup, cake flour, baking powder, and food coloring (if using).
4. Shape into a log, wrap, and chill in the refrigerator for at least 30 minutes.

Step 6: Assemble and Bake

1. Preheat oven to 350°F (175°C).
2. Slice the chilled topping into 8 pieces and flatten each to fit over the bread rolls.
3. Lay the topping over each roll and score a crisscross pattern on top.
4. Bake for 10–12 minutes until the bottoms are golden brown.
5. Let cool completely before serving.

Servings and Timing

• Servings: 8
• Prep Time: 45 minutes
• Cook Time: 10–12 minutes
• Resting Time: 1 hour 45 minutes
• Total Time: 2 hours 45 minutes

Variations

• Matcha Version: Add 1 teaspoon of matcha powder to the bread topping for an earthy flavor.
• Coconut Twist: Substitute some of the milk with coconut milk for a tropical touch.
• Chocolate Honeydew Bread: Add chocolate chips to the dough or custard for a fun variation.
• Nutty Crunch: Sprinkle crushed pistachios on top before baking for added texture.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days. Let it come to room temperature before serving.
• Freezing: Freeze unfrosted bread in an airtight container for up to 2 months. Thaw overnight before eating.
• Reheating: Warm in a toaster oven or microwave for a few seconds to soften before serving.

FAQs

How can I make this bread without yeast?

You can try using baking powder or baking soda as a leavening agent, but the texture will be denser.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives a better structure and chewiness.

What can I use instead of honeydew?

Cantaloupe or watermelon can work, but they will change the flavor.

Why is my dough not rising?

Ensure your yeast is active and that your rising environment is warm enough (between 75–85°F).

Can I make the dough ahead of time?

Yes, you can let it rise overnight in the refrigerator. Bring it to room temperature before shaping.

Is the green food coloring necessary?

No, it is optional and only for aesthetics. The bread will still taste the same without it.

How do I prevent the custard from leaking out?

Make sure to seal the dough tightly and avoid overfilling.

Can I use store-bought honeydew juice instead of fresh?

Yes, but fresh honeydew juice gives the best flavor.

How do I know when the bread is fully baked?

The bottoms should be golden brown, and the bread should sound hollow when tapped.

Can I make this recipe gluten-free?

You can try using a gluten-free flour blend, but the texture may vary.

Conclusion

Japanese honeydew bread is a beautiful and delicious treat that combines fluffy bread, rich custard, and a delicate cookie-like topping. Whether enjoyed for breakfast, as a snack, or as a dessert, its unique flavor and texture make it a standout recipe. Try making it at home for a fun and flavorful baking experience!

Japanese Honeydew Bread

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Enjoy the soft, fluffy goodness of Japanese Honeydew Bread, a delightful fusion of sweet bread, creamy honeydew custard, and a crisp cookie-like topping. This melonpan-inspired treat is perfect for breakfast or dessert, featuring a unique honeydew syrup and custard filling for a refreshing fruity twist. Try this homemade Japanese bakery-style bread for a deliciously unique experience!

• Author: Asma
• Prep Time: 45 minutes
• Rise Time: 2 hours
• Cook Time: 10-12 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Honeydew Syrup:

• 2 cups ripe honeydew chunks (320g)
• 1/4 cup granulated sugar (50g)

For the Dough:

• 1 tsp active dry yeast (4g)
• 1 tsp granulated sugar
• 1/2 cup warm milk (100-110°F / 125ml)
• 1 3/4 cups bread flour (260g)
• 1/2 tsp salt
• 2 tbsp granulated sugar (25g)
• 2 tbsp butter, softened (28g)
• 1 large egg

For the Honeydew Custard:

• 1 1/2 cups honeydew juice (from ~2 1/4 cups / 360g honeydew chunks)
• 4 large eggs
• 1/2 cup granulated sugar (100g)
• 2 tbsp cornstarch (18g)
• 1 tsp vanilla extract
• 1/4 cup honeydew syrup (80g)

For the Bread Topping:

• 5 tbsp butter, softened (70g)
• 1/3 cup granulated sugar (67g)
• 1 large egg
• 2 tbsp honeydew syrup (40g)
• 1 1/2 cups cake flour (180g)
• 1/2 tsp baking powder
• 1 drop green food coloring (optional)

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Instructions

1. Make the Honeydew Syrup:

• Puree 2 cups honeydew chunks until smooth.
• In a saucepan, mix the puree with ¼ cup sugar and bring to a boil over medium heat.
• Cook until reduced by half (~20 minutes), then cool completely.

2. Prepare the Dough:

• Mix yeast, 1 tsp sugar, and warm milk, letting it sit for 10 minutes until foamy.
• In a bowl, combine bread flour, salt, sugar, softened butter, and egg.
• Add the yeast mixture and knead for 7-8 minutes until smooth.
• Place in a greased bowl, cover, and let rise for 1 hour, or until doubled.

3. Make the Honeydew Custard:

• Puree honeydew chunks to get 1½ cups juice.
• In a saucepan, whisk together honeydew juice, eggs, sugar, cornstarch, vanilla, and honeydew syrup.
• Cook over medium-low heat, whisking continuously until thickened (5-7 minutes).
• Transfer to a bowl, cover with plastic wrap (touching the surface), and let cool.

4. Assemble the Bread Rolls:

• Punch down the risen dough and divide into 8 pieces.
• Roll each piece into a 6-inch circle, place 3-4 tbsp custard in the center, and seal.
• Place seam-side down on a lined baking sheet and let rise for 1 hour.

5. Make the Bread Topping:

• Cream together butter and sugar for 2-3 minutes until fluffy.
• Mix in egg, honeydew syrup, cake flour, baking powder, and food coloring.
• Shape into a log, wrap in plastic, and chill for 30 minutes.

6. Bake the Bread:

• Preheat oven to 350°F (175°C).
• Slice the chilled topping dough into 8 pieces, flatten, and place over each roll.
• Score a crisscross pattern on the top.
• Bake for 10-12 minutes, until golden brown.
• Cool completely before serving.

Notes

• The honeydew syrup can be made 3 days in advance, and the custard up to 1 day in advance.
• For a stronger melon flavor, add a few drops of honeydew extract.
• Serve fresh or store in an airtight container for up to 2 days.