Japanese Honeydew Bread Recipe

Introduction

Japanese Honeydew Bread is a delightful treat that combines soft, fluffy bread with a sweet honeydew custard center and a crisp, sugary topping. This recipe offers a deliciously unique twist on classic sweet bread, perfect for breakfast or an afternoon snack.

Ingredients

• Honeydew syrup: 2 cups ripe honeydew chunks (320 grams), ¼ cup granulated sugar (50 grams)
• Dough: 1 teaspoon active dry yeast (4 grams), 1 teaspoon granulated sugar, ½ cup warm milk (100-110°F / 125 ml), 1 ¾ cups bread flour (260 grams), ½ teaspoon salt, 2 tablespoons granulated sugar (25 grams), 2 tablespoons butter, softened (28 grams), 1 large egg
• Honeydew custard: 1 ½ cups honeydew juice (from about 2 ¼ cups honeydew chunks / 360 grams), 4 large eggs, ½ cup granulated sugar (100 grams), 2 tablespoons cornstarch (18 grams), 1 teaspoon vanilla extract, ¼ cup honeydew syrup (80 grams)
• Bread topping: 5 tablespoons softened butter (70 grams), ⅓ cup granulated sugar (67 grams), 1 large egg, 2 tablespoons honeydew syrup (40 grams), 1 ½ cups cake flour (180 grams), ½ teaspoon baking powder, 1 drop green food coloring (optional)

Instructions

1. Step 1: Make honeydew syrup by pureeing 2 cups of honeydew until smooth. Combine puree with sugar in a medium saucepot and bring to a boil over medium heat. Cook until the liquid reduces by half, about 20 minutes. Remove from heat and let cool completely.
2. Step 2: Prepare the dough by combining yeast, 1 teaspoon sugar, and warm milk. Let sit for 10 minutes until foamy. Mix this with bread flour, salt, sugar, softened butter, and egg until the dough forms. Knead for 7-8 minutes until smooth. Place in a bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
3. Step 3: Meanwhile, make honeydew custard by pureeing about 2 ¼ cups honeydew to get 1 ½ cups juice. Whisk juice, eggs, sugar, cornstarch, vanilla, and ¼ cup honeydew syrup in a pot. Simmer over medium-low heat, whisking continuously until thickened, about 5-7 minutes. Transfer to a bowl, cover with plastic wrap on the surface, and cool.
4. Step 4: Punch down the dough, divide into 8 pieces, and shape each into a 6-inch circle. Spoon 3-4 tablespoons of custard into the center of each and seal the edges. Place seam-side down on a lined baking sheet. Cover loosely and let rise for 1 hour.
5. Step 5: Prepare bread topping by creaming butter and sugar until fluffy, 2-3 minutes. Add egg and mix well. Stir in honeydew syrup, cake flour, baking powder, and food coloring if using. Shape into a log, chill at least 30 minutes until firm.
6. Step 6: Preheat oven to 350°F. Slice chilled topping into 8 pieces, flatten each to cover the rolls. Place topping on rolls and score with a crisscross pattern. Bake for 10-12 minutes until bottoms are browned. Allow to cool before serving.

Tips & Variations

• Use fresh, ripe honeydew for the best flavor in both syrup and custard.
• If you can’t find cake flour, substitute with all-purpose flour minus 2 tablespoons per cup for a lighter texture.
• For a more vibrant green topping, adjust the amount of food coloring carefully to avoid overpowering flavor.

Storage

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly for up to 1 month; thaw at room temperature and warm briefly before serving. Reheat gently in an oven or toaster oven to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the honeydew syrup ahead of time?

Yes, the honeydew syrup can be made a day or two in advance and stored in the refrigerator. Just bring it back to room temperature before using.

What if I don’t have cake flour for the topping?

You can substitute all-purpose flour by removing 2 tablespoons per cup of flour used to mimic cake flour’s lighter texture. This will help maintain a tender topping.

Japanese Honeydew Bread Recipe

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This Japanese Honeydew Bread features a soft, fluffy dough filled with a sweet and creamy honeydew custard, topped with a buttery, sugary crust infused with honeydew syrup. The bread combines the refreshing flavor of honeydew melon with a tender, rich texture, making it a delightful treat perfect for breakfast or afternoon tea.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 pieces 1x
• Category: Bread
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Honeydew Syrup

• 2 cups ripe honeydew chunks (320 grams)
• ¼ cup granulated sugar (50 grams)

Dough

• 1 teaspoon active dry yeast (4 grams)
• 1 teaspoon granulated sugar
• ½ cup warm milk, between 100-110 degrees F (125 ml)
• 1 ¾ cups bread flour (260 grams)
• ½ teaspoon salt
• 2 tablespoons granulated sugar (25 grams)
• 2 tablespoons butter, softened at room temperature (28 grams)
• 1 large egg

Honeydew Custard

• 1 ½ cups honeydew juice (about 2 ¼ cups, 360 grams, honeydew chunks)
• 4 large eggs
• ½ cup granulated sugar (100 grams)
• 2 tablespoons cornstarch (18 grams)
• 1 teaspoon vanilla extract
• ¼ cup honeydew syrup (80 grams)

Bread Topping

• 5 tablespoons softened butter (70 grams)
• ⅓ cup granulated sugar (67 grams)
• 1 large egg
• 2 tablespoons honeydew syrup (40 grams)
• 1 ½ cups cake flour (180 grams)
• ½ teaspoon baking powder
• 1 drop green food coloring, optional

Instructions

1. Make Honeydew Syrup: Puree 2 cups of honeydew until smooth. Combine the puree with ¼ cup sugar in a medium saucepot. Bring the mixture to a boil over medium heat and cook until the liquid is reduced by half, about 20 minutes. Once thickened, remove from heat and let it cool completely.
2. Prepare Dough: In a small bowl, combine active dry yeast, 1 teaspoon sugar, and warm milk (100-110°F). Let the mixture sit for 10 minutes until foamy, indicating yeast activation. Then, mix the yeast mixture with bread flour, salt, sugar, softened butter, and egg. Knead the dough for 7-8 minutes until smooth. Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
3. Make Honeydew Custard: Puree about 2 ¼ cups honeydew chunks to obtain 1 ½ cups of juice. In a medium saucepan, whisk together the honeydew juice, eggs, sugar, cornstarch, vanilla extract, and ¼ cup honeydew syrup. Simmer the mixture over medium-low heat, whisking continuously until the custard thickens, about 5-7 minutes. Remove from heat, transfer to a bowl, cover with plastic wrap directly on the surface, and chill until completely cooled.
4. Shape and Fill Dough: Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a round ball and roll it out into a 6-inch circle. Spoon 3-4 tablespoons of the cooled honeydew custard into the center of each circle, then gather the edges and seal the custard inside. Place each filled dough seam side down on a lined baking sheet. Cover loosely and let the dough rise in a warm place for 1 hour.
5. Prepare Bread Topping: In a mixing bowl, cream together softened butter and sugar until light and fluffy (2-3 minutes). Beat in the egg until combined. Add honeydew syrup, cake flour, baking powder, and green food coloring if using. Mix until the color is evenly distributed. Shape the topping dough into a log and chill in the refrigerator for at least 30 minutes or until firm.
6. Preheat Oven: Preheat your oven to 350°F (175°C).
7. Assemble and Bake Bread: Remove the chilled bread topping dough and slice it into 8 pieces. Flatten each piece so it can cover the top of each bread roll. Place the topping on each roll and score a crisscross pattern on top for decoration. Bake the bread for 10-12 minutes, or until the bottoms are browned. Remove from oven and allow the bread to cool completely before serving.

Notes

• Ensure the milk and water used for the yeast mixture are warm, not hot, to avoid killing the yeast.
• Plastic wrap should be placed directly on the custard surface to prevent a skin from forming.
• Letting the dough rise properly is key to soft and fluffy bread.
• The bread topping can be colored with green food coloring for an attractive finish but is optional.
• Use ripe honeydew melon for the best flavor in syrup and custard.
• If custard is too runny after cooking, simmer a little longer to thicken properly.
• Store leftover bread in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Japanese bread, honeydew bread, melon bread, honeydew custard, sweet bread, soft bread, homemade bread