Melonpan (melon bread)

Instructions

1. Mix the flour, sugar, yeast and salt. Add the lukewarm milk, egg and vanilla, then knead for 5 minutes.
2. Incorporate the soft butter and knead for another 8 minutes until you have a smooth, elastic dough.
3. Cover and let the dough rise for about 1 hour, until it has doubled in size.
4. For the crust, work the cold butter with the icing sugar and flour until you have a sandy dough, then shape it into a ball and chill.
5. Divide the risen dough into 6 balls and let them rest for 10 minutes.
6. Flatten a disc of crust between two sheets of baking paper, place it on each dough ball, then score a crosshatch pattern with a knife to mimic a melon.
7. Arrange the buns on a tray, let them rise for 30 minutes, brush with egg and bake at 180 °C (350 °F) for 15 minutes until golden.