Dairy-Free Melon Pan
Experience the irresistible charm of Dairy-Free Melon Pan—a delightful twist on Japan's beloved sweet bread that’s perfect for those seeking dairy-free options. This unique recipe combines soft, pillowy bread encased in a crisp, sugar-cookie shell, all crafted without milk or butter. Silken tofu and almond milk lend richness to the dough, while coconut oil creates a creamy, dairy-free cookie topping. The crisscross scoring on top gives it the signature melon pan look, making these treats as stunning as they are scrumptious. With simple ingredients and step-by-step instructions, this recipe is ideal for home bakers eager to bring a taste of Japan to their kitchen. Whether enjoyed fresh out of the oven or paired with a cup of tea, this vegan-friendly dessert is sure to delight your taste buds.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Bread flour
- 60 g Granulated sugar
- 7 g Salt
- 7 g Instant yeast
- 250 ml Unsweetened almond milk
- 40 ml Neutral vegetable oil
- 80 g Silken tofu
- 5 ml Vanilla extract
- 200 g All-purpose flour (for cookie dough)
- 1 tsp Baking powder
- 80 g Coconut oil (solid state)
- 70 g Granulated sugar (for cookie dough)
- 20 ml Unsweetened almond milk (for cookie dough)
- 5 ml Vanilla extract (for cookie dough)
Instructions
In a large mixing bowl, combine the all-purpose flour, bread flour, granulated sugar, salt, and instant yeast.
Warm the unsweetened almond milk slightly (lukewarm, not hot) and add it to the flour mixture along with the vegetable oil, silken tofu, and vanilla extract. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour or until doubled in size.
While the dough is rising, prepare the cookie dough topping. In another bowl, mix the all-purpose flour for the cookie dough and baking powder.
In a separate bowl, beat the solid coconut oil and granulated sugar until creamy. Add the almond milk and vanilla extract, mixing well.
Gradually add the flour mixture to the coconut oil mixture and stir until a dough forms. Wrap the cookie dough in plastic wrap and refrigerate for about 30 minutes.
Once the bread dough has risen, punch it down and divide it into 12 equal portions.
Divide the chilled cookie dough into 12 equal portions as well. Roll each portion into a ball and flatten it into a circle large enough to cover the top of each bread dough ball.
Wrap each piece of bread dough with a piece of cookie dough, pinching the edges to seal.
Using the back of a knife, lightly score the tops of the cookie dough in a crisscross pattern, being careful not to cut all the way through.
Preheat your oven to 180°C (350°F). Allow the dough balls to rest for another 20 minutes while the oven preheats.
Place the Melon Pan on baking sheets lined with parchment paper, spacing them apart.
Bake in the preheated oven for 12-15 minutes or until lightly golden brown.
Allow to cool on a wire rack before serving. Enjoy your freshly baked Dairy-Free Melon Pan!
Nutrition Facts
Calories |
4252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 679.5 g | 247% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 133.4 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 864 mg | 66% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
