Melon Pan (Japanese Melon Bread)

Warm the whole milk to about 115°F (46°C). In a small bowl, stir together the warmed milk, 1/2 tablespoon granulated sugar (for activation), and 1 teaspoon active dry yeast. Set aside until foamy, about 5–10 minutes.

In a mixing bowl, combine 2 cups all-purpose flour, 1/2 tablespoon granulated sugar (for the dough), 1 large egg, and the foamy yeast mixture. Mix until a rough dough forms.

Knead the dough on a lightly floured surface or in a stand mixer with a dough hook. Gradually add the 2 tablespoons cubed unsalted butter, kneading until each addition is incorporated and the dough is smooth and elastic, about 8–12 minutes by hand or 6–8 minutes in a mixer.

Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rest/proof at room temperature until roughly doubled in size, about 1 hour.

While the bread dough rests, make the cookie topping: in a bowl whisk 2 tablespoons room-temperature butter with 2 tablespoons granulated sugar until combined and slightly creamy. Add 1 large egg and mix until blended. Sift in 2/3 cup all-purpose flour and 1/4 cup almond flour and mix to form a soft cookie dough.

Place the cookie dough between two sheets of plastic wrap and press or roll into a flat disc or rectangular sheet. Chill in the refrigerator until firm, about 20–30 minutes (this makes it easier to handle).

After the bread dough has doubled, divide it evenly into 8–10 pieces (depending on desired size). Shape each piece into a smooth ball and place on a parchment-lined baking sheet, leaving space between them.

Divide the chilled cookie topping into the same number of portions. Roll or press each portion into a flat round or rectangular patch large enough to cover the top of each bun. Place the topping over each dough ball, covering the top.

Dip the top of each bun lightly into turbinado sugar (or sprinkle) and score the top lightly with a knife to create the classic grid or crosshatch pattern.

Cover the assembled buns and proof at room temperature for another 45 minutes until puffy.

Preheat the oven to 350°F (175°C). Bake the buns for about 15 minutes, or until the cookie crust is set and the bread is golden.

Remove from the oven and cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.