By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

THIS week's recipe, melon pan, takes us to the other side of the world – to Japan, where this bread is an essential snack due to how portable and tasty it is.

Melon buns are an extremely popular type of bread that can be found everywhere in Japan, and even in speciality melon pan shops.

Of all Japanese snacks out there, melon pan is one of the most iconic and a best seller.

I was introduced to melon pan at an Oakbank School Japanese Day a long time ago, when I was asked to demonstrate making the bread. I'm sure the pupils, who all made a batch of melon pan bread to take home, will be in their late 20s now!

I fondly remember the excitement buzzing around the home economics classroom when the cookie bread came out of the ovens. The day was a great success and everyone's melon pans turned out perfect, and I can see now why it was so popular.

So what is a melon pan? Pan means bread in Japanese. Melon pan is an enriched bread that is known for its sweetness and fluffy interior, which is blanketed in a soft cookie-like crust. Its signature good looks come from a patterned criss-cross grid on top, and it can have any number of flavours and fillings like chocolate chip or strawberry.

Due to its name, most people assume that this bread is filled with melon-flavoured cream, but traditionally melon bread is not made with melon flavouring – instead it has a sugar cookie crust.

Melon pan came about after the First World War, when an American baker invented it whilst working at the Imperial Hotel in Tokyo. The name melon pan also is said to stem from its crackled skin surface, which resembles the muskmelon or rock melon.

So why is there so much hype around melon pan in Japan? Many people believe it is just like any other sweet bread, but don't be fooled. After you have tried one, it will leave you craving for more. As you have read, the melon pan craze is alive and well in Japan, but the secret is out of the bag now and if the students at Oakbank School can make them, so can you!

This amazing little cookie bun is perfect for a quick bite with a morning brew or an afternoon treat, but remember no melons were harmed in this recipe!

RECIPE

MELON PAN

Makes 8

Ingredients:

Cookie dough:

50g/2oz butter, soften

70g/2.5oz caster sugar

50g/2oz beaten egg, what’s left use to glaze

160g/6oz plain flour

1/2 teaspoon baking powder

50g/2oz dark chocolate chips, optional

Enriched dough:

280g/10oz bread flour

50g/2oz caster sugar

1/2 teaspoon salt

30g/1oz butter

5g/1.5 teaspoons fast-action dried yeast

1 egg, beaten

140ml/5fl oz warm milk

Method:

1. To make the cookie dough, whisk the butter and sugar in a mixing bowl till light and fluffy, then gradually add the egg at stages.

2. Sift over the flour and baking powder, add the optional chocolate chips and form a stiff dough; divide into 8 balls and chill in the fridge till ready to use.

3. Make the enriched bread dough by hand, normal bread-making method.

4. Once proved and risen, divide the dough into 8 pieces and roll into balls.

5. Roll out the cold cookie dough in circles and encase around the dough balls, egg wash, dip in sugar, score a zig zag pattern on top and place onto baking trays.

6. Allow to prove again for 15 minutes while the oven is preheating; bake at 180C/160C fan/ Gas Mark 5 for around 15-18 minutes or till pale brown.