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Melon Bread

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Ingredients
  

Bread

  • 262 g Bread Flour high protein/gluten flour
  • 10 g Milk Powder
  • 4 g Instant Yeast
  • 30 g Sugar
  • 1 tsp Salt
  • 30 g Unsalted butter cold
  • 105 ml Water at 30°C

Starter

  • 1 Tbsp Bread Flour
  • 3 Tbsp Water

Cookie

  • 55 g Sugar
  • 55 g Unsalted Butter
  • 130 g Self-raising Flour
  • 1/2 egg

Filing

  • 55 g Unsalted butter
  • 25 g Egg
  • 2 Tbsp Corn Flour
  • 65 g Milk Powder
  • 45 g Dried Berries cranberries, berries, etc

Instructions
 

Filing

  • Cream the sugar and butter till light and fluffy.
  • Add in the egg.
  • Add the corn flour, milk powder and dried berries.
  • Combine and refrigerate.

Cookie Dough

  • Put the butter, flour and sugar into a blender and blitz until it looks like coarse bread crumbs, less than 30 seconds.
  • Add enough egg until it comes into a dough. Shape into a log and keep it in the refrigerator.

Starter

  • Mix the water with the flour and cook it under medium heat for about 2 minutes, until it looks thick, do not let it boil. Remove and refrigerate for about 15 minutes.

Bread

  • Add all ingredients except the butter, together with the starter and knead till the dough is elastic.
  • Add the butter and knead till it passes the window pane test.
  • Shape the dough into a ball and put it into a bowl with cling wrap. Proof at 28°C for 40 minutes.

Cut the bread + 2nd proof

  • Divide the dough into 9 equal portions and shape each into a ball.
  • Leave to proof, covered, for another 10 minutes.

Shaping the buns + final proof

  • Roll out the cookie into a disc of about 3.5 inches.
  • Divide the filing into 9 portions.
  • Bury the filing into the bread dough, seal and then wrap the bread into the cookie disc. Do not seal the cookie dough.
  • Holding the exposed end of the bread dough, deep the buns into fine sugar.
  • Cut the surface of the bun to resemble pineapple skin.
  • Leave to proof for another 40 minutes, at 40°C.

Bake

  • Bake at 200°C for 15 minutes, on a middle shelf.