Vegan Melon Pan
Indulge in the delightful sweetness and irresistible texture of Vegan Melon Pan, a plant-based twist on the beloved Japanese bakery classic. This recipe combines pillowy soft bread dough with a crisp, cookie-like crust, creating a perfect harmony of textures in every bite. Made entirely with vegan ingredients like non-dairy milk and vegan butter, it offers a compassionate alternative without sacrificing flavor or quality. The cookie crust is gently scored to resemble a melon, adding a playful and iconic aesthetic. Sprinkled with turbinado sugar for a caramelized crunch, these treats are baked to golden perfection. Whether you're a seasoned baker or trying your hand at Japanese-inspired vegan desserts, this recipe is a must-try for creating bakery-style magic at home. Perfect for breakfast, tea time, or a special treat, these Vegan Melon Pan buns are both crowd-pleasing and Instagram-worthy.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 5 g Instant dry yeast
- 60 g Sugar
- 150 ml Non-dairy milk
- 50 g Vegan butter
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 2 tbsp Turbinado sugar
Instructions
In a large bowl, combine 150g all-purpose flour, 5g instant dry yeast, and 30g sugar.
Warm the non-dairy milk to about 38°C - just warm to the touch. Add it to the dry ingredients, and mix until a dough forms.
Add 25g of vegan butter and 1 tsp salt to the dough, and knead it until the dough is smooth and elastic, about 10 minutes.
Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, about 60 minutes.
While the dough is rising, prepare the cookie dough. In a separate bowl, mix 100g all-purpose flour, 1 tsp baking powder, and 30g sugar.
Softly blend in 25g vegan butter with a fork or your fingertips until the mixture is crumbly.
Add 1 tsp vanilla extract to the crumbly mix and gently knead until it forms a smooth dough.
Wrap the cookie dough in plastic wrap and chill in the refrigerator while the bread dough rises.
After the bread dough has doubled, punch it down and divide it into 8 equal pieces. Roll each piece into a ball and set aside.
Remove the cookie dough from the fridge and divide into 8 equal parts. Roll each part out into a flat disc about 2 mm thick with a diameter large enough to cover the top of the bread dough balls.
Place each bread dough ball on a cookie dough disc and fold the cookie dough around until it covers most of the bread dough, leaving the base uncovered.
Gently score the top of the cookie dough with a knife to create a melon pattern and sprinkle with turbinado sugar.
Place the assembled melon pans on a baking sheet lined with parchment paper. Cover with a damp cloth and let rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Bake the melon pan in the preheated oven for 15-20 minutes, or until the cookie crust becomes golden brown.
Allow them to cool slightly on a wire rack before serving. Enjoy your vegan melon pan fresh for the best texture.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 88.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 422 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.
