| Prep: 45 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 15g | 8g | 50g |
| sugars | fibre | protein | salt |
| 25g | 3g | 7g | 0.2g |
About Gluten-Free Melonpan
Every now and then, a dish comes along that redefines what we thought we knew about a classic culinary staple. Enter the Gluten-Free Melonpan. This delightful variant of a Japanese favourite transforms the traditional Melonpan into a gluten-free treat, offering the same mouthwatering experience, but accessible to even more food lovers. Our delectable Gluten-Free Melonpan, true to the spirit of its conventional counterpart, delivers an indulgent blend of soft, fluffy bread, complemented with a slightly crisp, sweet exterior. Perfect for breakfast, a midday treat, or any time of the day, this intriguing take on the Japanese Melonpan just goes to show that dietary restrictions need not hinder a top-notch culinary adventure – shown here.
A Dive into the Origins
For those unacquainted with this gem, Melonpan is a type of sweet bun, revered and enjoyed across Japan. Its characteristic appearance – resembling the rind of a melon – gives this delightful baked good its iconic name. While both the traditional Melonpan and our gluten-free version share the same name and key characteristics, their ingredients differ substantially. The main differentiator, of course, is the use of gluten-free components in our cherished recipe, allowing those with gluten intolerance or coeliac disease to delight in its unique taste and texture.
The Essentials and Influences
Though undeniably setting its own mark, the Gluten-Free Melonpan does bear similarities to other global favourites. Its enchanting blend of distinct texture and sweetness is mildly reminiscent of the Mexican Concha, another variation of sweet bun topped with a cookie crust. This delightful overlap of international influences showcases the age-old adage that food truly does unite us.
The Gluten-Free Melonpan pairs wonderfully alongside a hot cup of green tea, complementing the tea’s slightly bitter notes with its sweet, crunchy top. It also makes for a perfect accompaniment with fruit salads – a nod to its melon namesake. The rich flavours and textures of this bread make it a versatile addition to any food lover’s menu.
To make this delicious masterpiece at home, take a look at our find the ingredientshere. Happy baking and bon appetit!
What You’ll Need
Gluten-Free Melonpan Ingredients
- 1 package of gluten-free bread mix
- 3 tablespoons of granulated sugar
- 1 1/2 cups of warm water
- 2 eggs
- 1 tablespoon of gluten-free dry yeast
- 1/2 teaspoon of salt
- 4 tablespoons of unsalted butter
- 1 cup of gluten-free flour
- 1/2 cup of unsalted butter, softened
- 1/2 cup of powdered sugar
- 1 egg yolk
- 1 teaspoon of vanilla extract
- Gluten-free flour for dusting
- Sugar for dusting
Cookie Dough
Method
Step One
Start by combining the package of gluten-free bread mix, 3 tablespoons of granulated sugar, 1 and 1/2 cups of warm water, the eggs, a tablespoon of gluten-free dry yeast, 1/2 teaspoon of salt, and 4 tablespoons of unsalted butter in a large bowl. Mix these ingredients together until they form a smooth and sticky dough.
Step Two
Cover the dough and let it rise in a warm place for around 1 hour, or until it doubles in size.
Step Three
While waiting for the dough to rise, prepare the cookie dough. In a separate bowl, combine 1 cup of gluten-free flour, 1/2 cup of softened unsalted butter, 1/2 cup of powdered sugar, an egg yolk, and 1 teaspoon of vanilla extract. Mix these thoroughly until a dough forms.
Step Four
Once the bread dough has risen, divide it into small balls. Do the same with the cookie dough.
Step Five
Flatten each cookie dough ball and wrap it around a ball of bread dough, ensuring that it covers the bread dough completely.
Step Six
Dip the wrapped dough balls into the additional gluten-free flour, then into the additional sugar to coat.
Step Seven
Place the balls on a baking sheet, score the tops with a knife to create a crisscross pattern.
Step Eight
Bake in a preheated oven at 180°C / 350°F for 15-20 minutes, or until golden brown. Allow the melonpan to cool slightly before eating.
