Melon pan
From Just One Cookbook.
Key lessons
- Refrigerate the cookie dough long enough before wrapping - if it’s too soft it’s very hard to handle.
- Proof the bread dough well - the result is much fluffier with a longer proof.
- Skipping the sugar coating on the cookie dough still tastes great.
- Wrapping the cookie dough around the bread dough like a dumpling fold works well.
- 370°F for 20 min gives a fully baked result.
- Grating the butter into the cookie dough (then mixing in) works reasonably well.
- Adding ~50g almond flour to the cookie dough is a nice variation.
- The dough is more forgiving than it seems - slight measurement errors didn’t ruin it.