Vegan Melon Pan

Indulge in the delightful fusion of soft, pillowy bread and crispy, cookie-like topping with this Vegan Melon Pan recipe—a plant-based twist on the iconic Japanese pastry! Perfectly sweetened with just the right hint of vanilla, this egg- and dairy-free version captures the essence of traditional melon pan while catering to vegan diets. The bread dough is made irresistibly tender with non-dairy milk and vegan butter, while the cookie crust adds a satisfying crunch, dusted with a sprinkle of turbinado sugar for an extra sparkle. From its gorgeous scored pattern to its melt-in-your-mouth texture, this aromatic treat is ideal for breakfast, dessert, or afternoon tea. With simple ingredients and easy-to-follow steps, this recipe proves you don’t need eggs or dairy to enjoy authentic Japanese bakery flavors. Whether served warm or cooled, these golden-brown treats are guaranteed to impress vegans and non-vegans alike!

Nutriscore Rating: 49/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 8

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

Directions

Step 1

In a large bowl, combine 150g all-purpose flour, 5g instant dry yeast, and 30g sugar.

Step 2

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.

Step 3

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.

Step 4

Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, about 60 minutes.

Step 5

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.

Step 6

Softly blend in 25g vegan butter with a fork or your fingertips until the mixture is crumbly.

Step 7

Add 1 tsp vanilla extract to the crumbly mix and gently knead until it forms a smooth dough.

Step 8

Wrap the cookie dough in plastic wrap and chill in the refrigerator while the bread dough rises.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Gently score the top of the cookie dough with a knife to create a melon pattern and sprinkle with turbinado sugar.

Step 13

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.

Step 14

Preheat the oven to 180°C (350°F).

Step 15

Bake the melon pan in the preheated oven for 15-20 minutes, or until the cookie crust becomes golden brown.

Step 16

Allow them to cool slightly on a wire rack before serving. Enjoy your vegan melon pan fresh for the best texture.

Nutrition Facts

Serving size	(558.5g)

Amount per serving	% Daily Value*
Calories	1684.4

Total Fat 44.3g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3220.2mg	0%
Total Carbohydrate 284.3g	0%
Dietary Fiber 8.1g	0%
Total Sugars 88.8g
Protein 29.3g	0%

Vitamin D 61.9IU	0%
Calcium 279.2mg	0%
Iron 12.3mg	0%
Potassium 421.9mg	0%

*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.

Source of Calories

Fat: 24.1%

Protein: 7.1%

Carbs: 68.8%