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Melon Pan Turtles

Sourdough melon pan shaped like turtles and stuffed with lemon filling.




Separate the dough and roll the pieces into balls.







Wrap the bread dough around the lemon filling, cover it with cookie dough, and add the turtle details.











Let the melon pan rise, bake, and serve.








Ingredients

Bread Dough

  • 100g (1/2 cup) sourdough starter

  • 200g (1 1/2 cups plus 2 tbsp) bread flour

  • 3g (1/2 tsp) kosher salt

  • 40g (1/4 cup) sugar

  • 4g (2 tsp) yeast

  • 1 egg

  • 50ml (1/4 cup) soy milk

  • 35g (2 1/2 tbsp) butter at room temp, cut into small pieces

Cookie Topping

  • 60g (4 tbsp) butter at room temp

  • 100g (1/2 cup) sugar

  • 1 egg

  • 2g (1 tsp) baking powder

  • 180g (1 1/2 cups) all-purpose flour

  • 20g (2 tbsp) cornstarch

  • Blue and green food coloring, optional

  • Sugar for coating

Lemon Filling

  • 60ml (1/4 cup) soy milk, separated

  • 1 tbsp cornstarch

  • 1 tbsp flour

  • 40g (3 tbsp) lemon juice

  • 50g (1/4 cup) sugar

  • 1/2 tbsp lemon zest

  • Yellow food coloring, optional

Instructions

Bread Dough

  1. Mix together all of the bread dough ingredients except the butter. Knead into a dough.

  2. Knead in the butter until totally combined in a smooth dough. Shape the dough into a ball, place in a well-oiled bowl, cover, and let rise until doubled 1-2 hours.

Lemon Filling

  1. In a small bowl, combine 30ml soy milk, cornstarch, and flour.

  2. In a small saucepan, combine the lemon juice, sugar, lemon zest, and food coloring, if using. Bring to a boil then add the cornstarch mixture. Cook, stirring constantly, until it thickens.

  3. Split the filling into 10 even scoops. Place in the freezer to solidify.

Cookie Dough

  1. Note: If making the turtles, you can halve the dough.

  2. Cream together the butter, sugar, and egg. If using food coloring, add it now.

  3. Mix the baking powder, flour, and cornstarch in a separate bowl. Mix the dry ingredients into the wet and shape the cookie dough into a ball.

  4. Split the cookie dough into 10 equal parts (8 if making the turtles), approximately 40g (20g if making the turtles) each. Roll the pieces into balls. Place them on a lined baking sheet then cover and place them in the fridge for 10 minutes.

Assembly

  1. Deflate the bread dough then shape it into a ball. Split it into 10 equal parts (16 if making the turtles), approximately 50g each (30g if making the turtles). If making the turtles, split 8 balls of bread dough into 3 pieces each for a total of 8 medium and 24 small balls.

  2. Shape each piece into a ball, then place them on a tray and cover them for 15 minutes.

  3. Flatten each cookie dough into a circle. Wrap each large ball of bread dough around a piece of the frozen lemon filling. Cover the bread dough with the cookie dough. If making the turtles, only place the cookie dough on the top half. Otherwise, wrap completely.

  4. Dip the cookie dough into sugar and shake off the excess sugar. Score each ball with a knife or bench scraper in a criss-cross pattern.

  5. If making the turtles, use the remaining small pieces of dough to form the head and legs of the turtle. Use one ball for the head and split two in half to make the legs. Attach them to the shell.

  6. Place the balls back on the baking sheet, seam side down, and cover. Let rise until it grows to about 1.5 times the size, about 50 minutes.

  7. Preheat the oven to 350 F. Bake for 13-15 minutes until golden brown.

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