Melonpan Ice

Instructions

1. Prepare the bread dough
   In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, whisk together warm milk, egg, softened butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
2. Make the cookie dough crust
   While the bread dough is rising, prepare the cookie dough. Cream together butter and sugar until light and fluffy. Add egg and beat until incorporated. Gradually stir in flour until a soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Assemble the melonpan
   Divide the risen bread dough into 8 equal pieces and shape into balls. Roll out the cookie dough to about 1/8 inch thickness and cut into 8 circles large enough to cover the bread dough balls. Place each bread dough ball on a baking sheet lined with parchment paper, then cover with a cookie dough circle. Gently press down and use a knife to score a criss-cross pattern on top. Sprinkle with coarse sugar.
4. Bake the melonpan
   Preheat the oven to 350°F (175°C). Bake the melonpan for 12-15 minutes until the tops are golden brown and the bread is cooked through. Remove from oven and let cool completely on a wire rack.
5. Prepare the ice cream
   About 10 minutes before serving, remove the ice cream from the freezer to soften slightly. This will make it easier to scoop.
6. Assemble the melonpan ice
   Once the melonpan has cooled, slice each bun horizontally in half using a serrated knife. Scoop a generous amount of vanilla ice cream onto the bottom half, then place the top half back on, gently pressing down to create a sandwich.
7. Serve immediately
   Enjoy the melonpan ice right away while the bread is still crispy and the ice cream is cold and creamy. For an authentic experience, wrap the bottom half in parchment paper or a napkin to catch any drips.