It's tender and delicious, with just the right amount of nutty crunch.
—was always the first thing I grabbed. Every Sunday of my childhood in Los Angeles, I’d gravitate to this Chinese bakery staple, with its soft, light, and feathery interior and it’s crumbly-sweet cookie crust. The pineapple bun earned its name thanks to its bright yellow glow—the result of an egg-yolk wash that gives the scored exterior a resemblance to the outside of a pineapple.
As a young teen I made my first trip to Japan, where I found yet another iteration of a sweet bun with a crunchy cookie top: melon pan, named for its resemblance to the exterior of a cantaloupe melon. I’d say that the melon pan falls somewhere in between a concha and a bolo bao. The texture of the enriched dough is sturdier than what you find with a pineapple bun, but softer and sweeter than a concha, and the cookie top is usually more solid and cookie-like than both its counterparts.
Making melon pan isn’t hard, but it does require a bread dough and a cookie topper. While the bread part can be made with a brioche-style dough, I like to use the
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