2 cups ripe honeydew chunks (320g)

1/4 cup granulated sugar (50g)

1 tsp active dry yeast (4g)

1 tsp granulated sugar

1/2 cup warm milk (125ml, 100–110°F)

1 3/4 cups bread flour (260g)

1/2 tsp salt

2 tbsp granulated sugar (25g)

2 tbsp butter, softened (28g)

1 large egg

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)

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)

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Blend honeydew chunks until smooth, strain juice, and simmer with sugar to make syrup. Let cool.
Dissolve yeast and 1 tsp sugar in warm milk. Let sit until foamy.
Mix bread flour, salt, and sugar in a bowl. Add yeast mixture, butter, and egg. Knead until smooth and elastic. Cover and let rise until doubled.
For custard, whisk eggs, sugar, and cornstarch. Gradually add honeydew juice. Cook over medium heat until thickened, then stir in vanilla and honeydew syrup. Cool completely.
Cream butter and sugar for topping, then beat in egg and honeydew syrup. Mix in cake flour, baking powder, and food coloring if desired. Wrap and chill.
Punch down risen dough and divide into portions. Flatten each, fill with custard, and seal into balls.
Roll out topping dough into thin rounds and drape over filled dough balls.
Place on baking sheet, cover, and let rise again until puffy.
Bake at 350°F (175°C) for 18–20 minutes until tops are lightly golden. Cool before serving.

Make honeydew syrup ahead of time and store refrigerated.

Seal dough tightly around custard to prevent leaking.

Bread flour gives a lighter texture, but all-purpose flour can be used.

Fillings can be customized with cantaloupe, white chocolate drizzle, or fruit puree.

Best eaten fresh; topping softens if microwaved.