Melon Pan with Coffee Cream and Mexican Bun
A hybrid Asian-Mexican pastry combining a soft yeasted bun base with a crispy cookie crust shell and coffee-flavored cream filling. The dough undergoes two rises and is topped with sugar crystals before baking in two stages, creating contrast between the tender crumb and crunchy exterior.
Ingredients
- 7 tbsp butter, for coffee cream
- ⅓ cups powdered sugar, for coffee cream
- 1 whole egg, for coffee cream
- 1 packet instant coffee
- 1 tbsp water, hot
- mocha paste, optional
- ¾ cups all-purpose flour, for coffee creamcake flour1:1tender crumb
- 3 tbsp butter, for cookie crust
- ⅛ cups granulated sugar, for cookie crust
- ⅛ tsp vanilla, for cookie crust
- ¾ cups medium-protein flour, for cookie crust
- ⅛ tsp baking powder, for cookie crust
- 1 cups high-protein flour, for yeast dough
- 0.0 cups milk powder, for yeast doughheavy cream powder1:1richer flavorFull guide →
- ⅛ cups granulated sugar, for yeast dough
- ¼ tsp salt, for yeast dough
- 6 tbsp liquid milk, for yeast dough
- ⅛ oz instant yeast, for yeast doughactive dry yeast2.5:1drier yeastFull guide →
- 1 tbsp unsalted butter, for yeast dough
- granulated sugar, for coating, optional
Instructions
- 1
Dissolve instant coffee with hot water and a small amount of mocha paste if desired.
- 2
Beat butter and sugar until lightened and sugar dissolves slightly.
- 3
Add egg gradually, then coffee mixture, then flour, mixing until completely combined.
- 4
Transfer to piping bag and refrigerate for at least 30 minutes before use.
- 5
Whisk butter and sugar until combined. Add egg and vanilla, whisking until smooth.
- 6
Mix in flour and baking powder.
- 7
Wrap dough in plastic wrap and chill for 30 minutes.
- 8
Divide dough into 6 portions, shape into balls, and return to chiller until needed.
- 9
Combine flour, milk powder, sugar, salt, and liquid milk until halfway mixed.
- 10
Add unsalted butter and instant yeast, kneading until smooth and elastic, passing the windowpane test.
- 11
Rest dough for 45 minutes to 1 hour. Deflate, divide into 6 portions, shape into balls, and set aside.
- 12
Preheat oven to 175-375°F.
- 13
Roll out chilled cookie dough thinly in a circle between plastic sheets (top and bottom to prevent sticking).
- 14
Place over a yeast ball and wrap, then coat in granulated sugar and allow to ferment until doubled.
- 15
Score with a knife or scraper in desired pattern.
- 16
Bake for 15-20 minutes, reduce temperature slightly, and bake for an additional 5 minutes.
- 17
Remove from oven and serve.
Tips
Coffee cream dough benefits from extended chilling to firm up before piping and baking.
The windowpane test ensures yeast dough has been kneaded enough for proper rise and structure.
Double fermentation of the final shaped bun is critical for a light crumb.
Good to Know
Airtight container at room temperature for up to 2 days. Refresh in low oven before serving.
Coffee cream can be piped and refrigerated up to 24 hours. Cookie crust and yeast doughs can be shaped and chilled overnight, then baked from chilled state (extend bake time by 2-3 minutes).
Serve warm or at room temperature. Best eaten within 4 hours of baking.
Common Mistakes
Overmixing coffee cream dough will result in a dense, tough texture; mix only until combined.
Skipping the windowpane test on yeast dough may result in insufficient gluten development and poor rise.
Insufficient fermentation before final bake produces a dense crumb instead of airy texture.