Dairy-Free Melon Pan
Experience the delight of Dairy-Free Melon Pan, a Japanese-inspired sweet bread with a crispy, cookie-like outer shell and a soft, fluffy interior—all transformed into a plant-based treat! This recipe swaps traditional dairy with unsweetened almond milk, silken tofu, and coconut oil, making it perfect for those seeking a lactose-free alternative without sacrificing flavor or texture. The subtle hint of vanilla in both the bread and cookie dough layers adds a warm, aromatic sweetness, while the signature crisscross pattern on top gives it the iconic look of classic Melon Pan. Ideal as a snack or dessert, these dairy-free buns are surprisingly easy to make and are a perfect addition to your homemade baking repertoire. Bake up a batch of these irresistible sweet buns today and enjoy the ultimate fusion of texture and taste!
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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)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, bread flour, granulated sugar, salt, and instant yeast.
Step 2
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.
Step 3
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 4
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.
Step 5
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.
Step 6
In a separate bowl, beat the solid coconut oil and granulated sugar until creamy. Add the almond milk and vanilla extract, mixing well.
Step 7
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.
Step 8
Once the bread dough has risen, punch it down and divide it into 12 equal portions.
Step 9
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.
Step 10
Wrap each piece of bread dough with a piece of cookie dough, pinching the edges to seal.
Step 11
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.
Step 12
Preheat your oven to 180°C (350°F). Allow the dough balls to rest for another 20 minutes while the oven preheats.
Step 13
Place the Melon Pan on baking sheets lined with parchment paper, spacing them apart.
Step 14
Bake in the preheated oven for 12-15 minutes or until lightly golden brown.
Step 15
Allow to cool on a wire rack before serving. Enjoy your freshly baked Dairy-Free Melon Pan!
Nutrition Facts
| Serving size | (1336.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4252.0 |
| Total Fat 134.0g | 0% |
| Saturated Fat 73.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3392.2mg | 0% |
| Total Carbohydrate 679.5g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 133.4g | |
| Protein 85.6g | 0% |
| Vitamin D 101.3IU | 0% |
| Calcium 864.3mg | 0% |
| Iron 33.1mg | 0% |
| Potassium 992.3mg | 0% |
Source of Calories