Back to 10 servings Yeast dough 250 g bread flour, for the yeast dough 5 g potato starch 4 tbsp sugar 0.5 tsp salt 4 g instant dry yeast 1 egg, lightly beaten 100 ml milk, warmed 35 g unsalted butter, softened Cookie dough 60 g unsalted butter, softened, for the cookie dough 100 g sugar 1 egg, lightly beaten 200 g cake flour, or all-purpose flour 5 g potato starch 0.5 tsp baking powder Topping 4 tbsp sugar, for coating the tops
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1 Step 1: Warm the milk and 35 g butter together in a small pan over low heat until the butter melts, then let cool until lukewarm.2 Step 2: In a large bowl, stir together the 250 g flour, potato starch, 4 tbsp sugar, salt and yeast. Whisk the egg into the cooled milk mixture, then add it to the dry ingredients and mix to a shaggy dough.3 Step 3: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, adding a little flour only if it sticks badly.4 Step 4: Shape the dough into a ball, cover with a slightly damp tea towel and let rise in a warm place for about 1 hour, until doubled in size.5 Step 5: While the dough rises, beat the softened 60 g butter and 100 g sugar with an electric mixer until creamy. Beat in the egg, then mix in the flour, potato starch and baking powder until a smooth dough forms, about 3 minutes.6 Step 6: Roll the cookie dough into a log, wrap in cling film and chill for at least 1 hour.7 Step 7: Gently deflate the risen yeast dough, knead briefly, then divide into 10 equal pieces and shape each into a smooth ball. Place on a parchment-lined baking tray with space between them.8 Step 8: Divide the chilled cookie dough into 10 equal pieces. Working one at a time, flatten a piece between sheets of cling film and roll it into a round about 10 cm (4 in) across.9 Step 9: Drape a cookie round over each yeast dough ball so it covers the top and sides, leaving the base exposed. Work quickly so the bread does not over-rise.10 Step 10: Dip the cookie-covered top of each bun into a bowl of sugar, then return it to the tray sugar side up. Lightly score a lattice pattern on the surface without cutting through the cookie dough.11 Step 11: Cover loosely and let the buns rise in a warm place for about 30 minutes, until puffed.12 Step 12: Meanwhile, preheat the oven to 180°C (356°F) fan-assisted, or 200°C (400°F) conventional.13 Step 13: Slide the buns into the oven and bake for 13 to 15 minutes, until the cookie shell turns light golden brown.14 Step 14: Transfer to a wire rack to cool. Melonpan are best eaten fresh and slightly warm.getsaucepan.com/r/86e1d26b-7b1b-5035-a4d4-c152338d41df
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