For the cookie dough: Whisk the room-temperature butter until creamy. Add the sugar in stages, then add the beaten egg in stages, then add the melon syrup.
In another bowl, mix the flour with the baking powder. Add the butter mixture in three portions, mixing well after each addition using a hand mixer. Shape the dough, wrap tightly in cling film, and refrigerate for at least 1 hour.
For the bread dough: Place the flour in a bowl. Heat the milk in the microwave for 1 to 2 minutes until lukewarm. Mix the sugar, crumbled yeast, and egg into the milk, then blend with a hand blender until foamy. Add this mixture to the flour with the melted butter and a pinch of salt, then knead until smooth. Let rest at approximately 40°C (104°F) for 40 minutes. Divide into 9 equal portions of approximately 50 g each 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 portions and shape into balls. Place each ball on cling film, cover with another layer of film, and press flat with a spatula to approximately 9 cm diameter. Keep in a cool place until ready to use.
After the bread dough has risen for 20 minutes, reshape each portion into a neat ball. Place a flattened cookie dough round on top of each bread ball. Flip everything and spread the cookie dough toward the edges as far as possible. Grab the bread dough and roll it in sugar.
Form the characteristic melon pan pattern: Hold the dough piece in your palm and use a dough scraper to press approximately 3 parallel lines into it. Rotate about 45 degrees and press 3 more lines. Place the finished pieces on a baking sheet lined with baking paper and let rise for 40 minutes until approximately doubled in size.
Bake at 170°C (338°F) for approximately 20 minutes until lightly browned.
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