Japanese Honeydew Bread

Japanese honeydew bread is a soft and fluffy bread filled with creamy honeydew custard and topped with a sweet, crackly cookie crust that’s lightly flavored with honeydew syrup. I love how this bread combines the tender texture of Japanese-style milk bread with the refreshing taste of melon, making it a perfect treat for breakfast or an afternoon snack.

Why You’ll Love This Recipe

I like this recipe because it feels like a bakery-style dessert I can make at home. The bread is pillowy and light, the custard inside is smooth and fruity, and the topping adds a delightful crunch. I also enjoy how the honeydew flavor comes through in every layer, from the syrup to the custard to the crust. It’s a fun and unique bread that always impresses when I share it with others.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Honeydew Syrup:
2 cups ripe honeydew chunks (320g)
1/4 cup granulated sugar (50g)

For the Dough:
1 tsp active dry yeast (4g)
1 tsp granulated sugar
1/2 cup warm milk (100-110°F / 125ml)
1 3/4 cups bread flour (260g)
1/2 tsp salt
2 tbsp granulated sugar (25g)
2 tbsp butter, softened (28g)
1 large egg

For the Honeydew Custard:
1 1/2 cups honeydew juice (from ~2 1/4 cups / 360g honeydew chunks)
4 large eggs
1/2 cup granulated sugar (100g)
2 tbsp cornstarch (18g)
1 tsp vanilla extract
1/4 cup honeydew syrup (80g)

For the Bread Topping:
5 tbsp butter, softened (70g)
1/3 cup granulated sugar (67g)
1 large egg
2 tbsp honeydew syrup (40g)
1 1/2 cups cake flour (180g)
1/2 tsp baking powder
1 drop green food coloring (optional)

Directions

1. To make the honeydew syrup, I blend the honeydew chunks until smooth, then strain the juice. I combine it with sugar in a saucepan and simmer until it thickens into a syrup, then let it cool.
2. For the dough, I dissolve the yeast and 1 tsp sugar in warm milk and let it sit until foamy. In a bowl, I combine bread flour, salt, and sugar, then add the yeast mixture, butter, and egg. I knead until the dough is smooth and elastic, then cover and let it rise until doubled in size.
3. While the dough rises, I prepare the honeydew custard. I whisk eggs, sugar, and cornstarch in a saucepan, then gradually add honeydew juice. I cook over medium heat, stirring until thickened, then stir in vanilla and honeydew syrup. I let it cool completely before using.
4. For the topping, I cream butter and sugar together, then beat in the egg and honeydew syrup. I mix in cake flour, baking powder, and food coloring if using, forming a soft dough. I wrap it in plastic and chill.
5. Once the bread dough has risen, I punch it down and divide it into portions. I flatten each portion, add a spoonful of custard, then seal into a ball.
6. I roll out the topping dough into thin rounds and drape each over the bread balls.
7. I place them on a baking sheet, cover, and let them rise again until puffy.
8. I bake at 350°F (175°C) for 18–20 minutes, until the tops are lightly golden and set.

Servings and Timing

This recipe makes about 8–10 bread rolls. The preparation takes around 40 minutes, with 1 hour 30 minutes of rising time and 20 minutes of baking, making the total time about 2 hours 30 minutes.

Variations

Sometimes I use cantaloupe instead of honeydew for a different melon flavor. I also like adding a drizzle of white chocolate on top after baking for extra sweetness. If I want a lighter version, I skip the custard filling and just enjoy the bread with the sweet topping.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 300°F (150°C) for about 5 minutes to refresh the texture. I don’t recommend microwaving since it makes the topping soft instead of crisp.

FAQs

Can I make the honeydew syrup ahead of time?

Yes, I often make it a day or two in advance and store it in the refrigerator.

Do I need to strain the honeydew puree for the syrup?

I do because it makes the syrup smooth and avoids pulp in the bread layers.

Can I knead the dough by hand?

Yes, though I usually use a stand mixer for convenience, kneading by hand works fine if I give it enough time.

How do I know when the custard is thick enough?

I cook it until it coats the back of a spoon and holds its shape when I draw a line through it.

Can I skip the food coloring?

Yes, it’s optional. I sometimes leave it out and let the natural honeydew color shine through.

Why is my bread topping cracking too much?

That can happen if I roll it too thin. I keep it thick enough to stretch gently over the dough.

Can I freeze the bread?

Yes, I freeze baked bread without the custard for up to 1 month. If filled, I prefer refrigerating and eating within a few days.

How do I stop the custard from leaking out while baking?

I make sure to seal the dough tightly around the filling before adding the topping.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives the bread a chewier and lighter texture.

Can I make mini versions of this bread?

Yes, I like making smaller rolls for parties they bake faster and are easy to serve.

Conclusion

Japanese honeydew bread is one of my favorite sweet breads to make at home. I love how each layer from the soft bread to the creamy custard to the crunchy topping brings out the delicate sweetness of honeydew. It’s a dessert that feels light yet indulgent, and I always enjoy sharing it with family and friends.

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