Gluten-Free Melon Pan
Elevate your baking game with this irresistible Gluten-Free Melon Pan, a Japanese-inspired sweet bread that's perfect for anyone avoiding gluten. Featuring a soft, pillowy bread base topped with a crisp cookie dough shell, this gluten-free twist retains all the charm and textures of the traditional treat. Made with a combination of gluten-free flour, xanthan gum for structure, and a hint of vanilla, these baked delights are crusted with sugar and delicately scored to mimic the shape of a melon. Perfect for breakfast, afternoon tea, or a dessert-worthy moment, this recipe is surprisingly easy to follow, with only 90 minutes of prep time and 15 minutes of baking. Whether you're gluten-sensitive or simply exploring new flavors, these decadent gluten-free melon pans will become a treasured addition to your baking repertoire!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 30 grams Granulated sugar
- 1 teaspoon Salt
- 5 grams Instant yeast
- 120 milliliters Warm milk (non-dairy or regular)
- 30 grams Butter (unsalted, melted)
- 1 whole Egg
- 1 teaspoon Vanilla extract
- 100 grams Gluten-free all-purpose flour (for cookie dough)
- 1 teaspoon Baking powder
- 60 grams Butter (for cookie dough, room temperature)
- 60 grams Powdered sugar
- 1 whole Egg yolk
- 1 teaspoon Vanilla extract (for cookie dough)
- 30 grams Granulated sugar (for coating)
Instructions
In a large mixing bowl, combine 200 grams of gluten-free all-purpose flour, 1 teaspoon of xanthan gum, 30 grams of granulated sugar, 1 teaspoon of salt, and 5 grams of instant yeast.
Add 120 milliliters of warm milk, 30 grams of melted butter, 1 egg, and 1 teaspoon of vanilla extract to the dry ingredients, mixing until a smooth dough forms.
Cover the dough with a damp cloth and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
While the bread dough is rising, prepare the cookie dough. In another bowl, cream together 60 grams of room temperature butter and 60 grams of powdered sugar until light and fluffy.
Mix in 1 egg yolk and 1 teaspoon of vanilla extract until combined.
Sift in 100 grams of gluten-free all-purpose flour and 1 teaspoon of baking powder. Mix until a soft dough forms. Set aside.
Once the bread dough has risen, divide it into 8 equal pieces and shape them into balls.
Divide the cookie dough into 8 equal pieces. Roll each piece into a flat disc large enough to cover the bread dough balls.
Wrap each bread dough ball with a cookie dough disc, sealing the edges gently.
Roll the covered dough in granulated sugar and use a knife to gently etch a crisscross pattern on top, resembling melon skin.
Place the assembled Melon Pan on a lined baking tray and let them rest for another 15 minutes.
Preheat the oven to 350°F (175°C).
Bake the Melon Pan in the preheated oven for about 15 minutes, or until the tops are lightly golden.
Allow the Melon Pan to cool on a wire rack before serving.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 383.6 g | 139% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 127.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 273 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 438 mg | 9% | |
*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.
