Sourdough melon pan shaped like turtles and stuffed with lemon filling.
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Separate the dough and roll the pieces into balls.
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Wrap the bread dough around the lemon filling, cover it with cookie dough, and add the turtle details.
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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
Mix together all of the bread dough ingredients except the butter. Knead into a dough.
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
In a small bowl, combine 30ml soy milk, cornstarch, and flour.
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.
Split the filling into 10 even scoops. Place in the freezer to solidify.
Cookie Dough
Note: If making the turtles, you can halve the dough.
Cream together the butter, sugar, and egg. If using food coloring, add it now.
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.
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
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.
Shape each piece into a ball, then place them on a tray and cover them for 15 minutes.
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.
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.
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.
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.
Preheat the oven to 350 F. Bake for 13-15 minutes until golden brown.
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