The first time I visited Japan, I made it my goal to eat as many appetizing dishes as I could. I had an entire list to tackle and only two weeks. Needless to say, I wasn’t able to try everything I wanted but I did discover many new favorites including Japanese honeydew bread. This bread was nothing like I’ve had before. They looked like melon pan but unlike melon pan, they actually tasted like melon. Coated in a sugar topping, the soft pastry is filled with a honeydew custard. It was amazing. Years later, here I am still thinking about that bread. And so, here is my version of the Japanese bread, honeydew bread in all its glory!
**Helpful tips and common mistakes
Let’s dive right in shall we? Before we can even start making the bread, we have to make the main flavor component, the honeydew syrup. If you can find honeydew syrup that doesn’t taste artificial, by all means, go for it. I was unable to find any so I went the natural route and decided to make it myself.
All you have to do is puree 2 cups of fresh honeydew in a food processor and simmer it with a bit of sugar until it is reduced by half. If your honeydew is already very sweet, you can reduce the amount of sugar or omit it altogether.
About 20 minutes later, the honeydew syrup should be slightly thickened, darker in color, and more concentrated in flavor. We’re going to use this syrup for both the custard and the bread topping.
Now it’s time to make the dough. First, activate the yeast with a bit of sugar in warm milk. Then, add the remaining ingredients including the bread flour, salt, sugar, softened butter, and egg. Knead the dough until smooth; the dough will be soft but that just means the actual bread will be too! Proof the dough for about 1 hour or until it has doubled in size.
Meanwhile, make the honeydew custard which will be the filling for the honeydew bread. Puree another 2 cups honeydew to yield 1 1/2 cups fresh juice. Combine the juice with eggs, sugar, cornstarch, vanilla, and 1/4 cup of the honeydew syrup we prepared. Simmer the mixture over medium heat, whisking continuously to prevent the egg from curdling. Once the custard starts to thicken, take it off the heat and pour it into a clean bowl. Place plastic wrap directly on top of the custard to prevent a skin from forming and let it cool completely.
Once the dough is ready, punch it down and divide it into 8 equal portions. Roll out each portion into an 8-inch circle and fill the center with the custard. If you’re able to successfully stuff more custard in the rolls, kudos to you! I found it a little tricky to close the seams when I put too much filling.
Place the rolls seam side facing down on a baking sheet and lightly cover the rolls. Proof the bread once more for another hour.
While the bread is rising, make the bread topping. To make the topping, cream together butter with sugar until light and fluffy. Add an egg followed by honeydew syrup, cake flour, baking powder, and 1 drop of green food coloring. The food coloring is optional but it adds a lovely green tint. No matter what I tried, I couldn’t get it the same green with just natural honeydew juice so food coloring it is!
Are you still with me? Good because we’re almost at the finish line. Cut the chilled bread topping into 8 portions and roll each to a circle big enough to cover the bread. If your kitchen is hot, you want to work quickly because the topping can get sticky when warm. Score the tops in a crisscross pattern and bake the rolls for 10-12 minutes or until the bottoms are browned.
Phew, that was a lot of work! But I can happily say that these honeydew bread were very similar to the ones I had in Japan. The bread is soft and the custard has the perfect amount of sweetness with a hint of honeydew. Now to try this with canteloupe…
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.