Homemade Melonpan (Melon Bun)

Make sure all liquid ingredients are cold. Knead the dough until smooth, adding the butter at the very end. Let it rise for the first fermentation until doubled in size.

Prepare the cookie crust: beat the softened butter with sugar and salt, mix in the egg, then add the flour and baking powder, and fold in the melon flavoring (melon extract/paste) at the end. Shape into a log, wrap in plastic, and chill in the fridge for 30 minutes.

Divide the dough into 5 portions (60–65 g each) and roll into balls. Let them undergo a second fermentation for 40–50 minutes.

Roll out the cookie dough into circles and drape one over each bun. Score a crosshatch pattern on top with a knife.