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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!

Ingredients

Scale

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)

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.

Find it online: https://yumfoodusa.com/japanese-honeydew-bread/