Japanese Melon Bread

Summary

Ingredients

For the dough:

• 200 g flour type 550
• 0.5 teaspoon ½ salt
• 20 g suar
• 1 packet yeast (dry yeast)
• 1 egg (s), whisked, half an egg for the batter, the rest for brushing
• 20 g butter
• 100 g water, lukewarm (about 30 °)

For the second dough:

• 320 g flour type 550
• 1 pinch baking powder
• 165 g butter, soft
• 10 tablespoon sugar
• 1 egg (s)
• 0.5 ½ lemon (s), untreated, grated zest
• some juice (melon juice, alternatively pineapple juice)

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Instructions

1. Bun dough:
2. Soak a pinch of sugar and the dry yeast in the warm water for 15 minutes. Put the flour, salt, sugar and butter in a bowl. Stir in the water with the yeast and the whisked half egg and mix, taking care not to knead too much.
3. Take the ball of dough out of the bowl. On the worktop, pull the dough to the side with one hand and then fold it in the middle. Turn the dough a little, pull it wide again and fold it. Repeat this whole procedure about 15 times.
4. Shape the dough into a ball, place in the bowl and cover with a damp cloth. Let stand for 90 minutes at room temperature. The dough should now rise strongly.
5. Press the dough into a flat cake, fold it once and shape it into about 9 small balls, place on a baking sheet lined with baking paper, make sure there is enough space and let it rise in a warm environment until the rolls are about twice as big (about 30 Minutes).
6. Coat dough:
7. Put all ingredients in a bowl and knead into a dough, it should be a firm and malleable dough (if necessary, just add more flour)
8. Divide the dough into 9 parts, ball a little and flatten it so that it is the size of the bun, cut it into a diamond shape and place it on the egg-coated bun. Put in the preheated oven and bake at 180-200 ° degrees (without convection) for 20 minutes.