Melon Pan

Instructions

1. Prepare the bread dough
   In a large mixing bowl, combine 2 cups of flour, sugar, salt, and yeast. Add the warm milk and egg, mixing until well combined. Add the softened butter and mix until incorporated. Gradually add the remaining flour until the dough forms a ball. Knead on a floured surface for 7-8 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
3. Make the cookie topping
   While the dough is rising, prepare the cookie topping. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and melon extract (if using). Mix well. Add green food coloring if desired. Gradually add 1 cup of flour and mix until it forms a soft dough. Wrap in plastic and refrigerate for 30 minutes.
4. Shape the bread
   After the dough has doubled, punch it down and divide into 8 equal pieces. Shape each piece into a ball, pulling the dough from the sides to the bottom to create a smooth top. Place on a parchment-lined baking sheet, cover lightly, and let rest for 15 minutes.
5. Apply the cookie topping
   Divide the cookie dough into 8 equal pieces. Roll each piece into a ball and then flatten into a disc about 3-4 inches in diameter. Place each disc on top of a bread dough ball, gently pressing to adhere. Use a knife to score a crisscross pattern on top, resembling a melon.
6. Second rise
   Cover the shaped buns with a clean kitchen towel and let rise for another 30-40 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).
7. Coat with sugar
   Sprinkle the remaining 2 tablespoons of granulated sugar over the tops of the buns, gently pressing into the cookie layer to help it adhere.
8. Bake
   Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the bread is cooked through. Transfer to a wire rack to cool completely before serving.