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Ingredients
* Bread Dough:
* 2 ¼ tsp active dry yeast
* ⅔ cup whole milk, warmed
* ¼ cup granulated sugar, divided
* 2 ¼ cups bread flour
* 1 tsp salt
* 1 large egg, beaten
* 2 tbsp unsalted butter, softened
* Cookie Dough:
* 4 tbsp unsalted butter, softened
* ½ cup granulated sugar
* 1 large egg, beaten
* 1 ½ cup cake flour
* ½ tsp baking powder
* Custard Filling:
* 2 large eggs + 1 egg yolk
* 70g sugar (⅓ cup)
* 15g corn starch (2 tbsp)
* 20g cake flour (2 tbsp)
* 300g milk (1 ¼ cup)
* 1 tsp vanilla
* 1 tbsp butter
Steps
* Make the Bread Dough: In a small bowl, combine yeast, warm milk, and 1 tsp of sugar. Let it sit for 5-7 minutes until bubbly. In a stand mixer, mix the yeast mixture with the rest of the sugar, bread flour, salt, and egg. Knead on low speed until a dough forms. Add the softened butter and continue kneading on medium speed until the dough is smooth. Transfer to a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
* Make the Cookie Dough: In a separate bowl, cream together the softened butter and granulated sugar. Add the beaten egg and mix. Sift in the cake flour and baking powder, mixing until just combined. Form into a ball, wrap, and refrigerate.
* Make the Custard Filling: In a bowl, whisk eggs, sugar, corn starch, and cake flour. Heat milk in a saucepan until it steams. Slowly temper the egg mixture by adding a ladle of the hot milk, whisking constantly. Pour the tempered egg mixture into the remaining milk in the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens. Remove from heat, stir in the butter and vanilla, and set aside to cool.
* Assemble and Bake: Punch down the risen bread dough and divide it into 8-10 equal pieces. Shape each into a ball. Roll out the cookie dough and cut into circles large enough to cover the bread dough balls. Flatten each dough ball, add a spoonful of custard filling, and seal. Cover with a cookie dough circle. Score a melon pattern on the cookie dough and sprinkle with sugar. Bake at 350°F (175°C) for 15-20 minutes, until golden brown.
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