To make the cookie dough, stir the butter with a whisk until it is creamy. Add the sugar in stages. Then add the beaten egg in stages. Add the melon syrup.
Mix the baking powder with the flour in another bowl. Add about a third of the butter mixture and mix with the dough hook of a hand mixer. Add another third and mix. Then mix in the last third. Then the dough is rolled and wrapped in cling film. Chill for at least an hour.
To make the bread roll, put the flour in a bowl. Put the milk in another container and briefly heat it in the microwave so that it is lukewarm. Add the sugar, the crumbled yeast and the egg to the milk and froth up with a hand blender and then add the egg milk to the flour. Add the melted butter and a pinch of salt and knead until a smooth dough is formed. Let rest at approx. 40 ° C for 40 minutes. Then divide into 9 equal parts of approx. 50 g and shape into balls. Let rise for 20 minutes at room temperature or in a warm oven.
Meanwhile, divide the cookie dough into 9 equal parts and shape into balls. Place a ball on the cling film. Put another layer of foil on top and press the ball flat with a spatula. The dia should be about 9 cm. Store in a cool place until further processing.
When the dough pieces have risen for 20 minutes, they may be reshaped to create a nice ball. Then a cookie dough is placed over it. Turn everything around and spread the cookie dough in the middle as far as possible. Then grab the bread dough and roll the cookie dough in sugar.
Then the typical melon panel pattern is formed. To do this, put the dough piece on the hand and press approx. 3 parallel lines into the melon pan with the dough scraper. Turn it about 45 degrees and press three more lines. Place the finished dough pieces on a baking sheet lined with baking paper and let rise again for 40 minutes at approx. The size should have doubled by then.
Bake at 170 ° C for about 20 minutes until the melon pan is lightly browned.
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