description: <p>works best at 0.7</p><p>Please avoid using too many LoRA's as that can mess up your image!</p><p>remember to leave hearts and reviews &lt;3</p><p>~ Vixon's recipe for melon pan ~</p><p>Ingredients</p><p>for the bread dough</p><p>2½ cups sifted flour</p><p>5 tablespoons unsalted butter diced</p><p>¾ cup low fat milk at 95F / 36C</p><p>2 egg yolks</p><p>2 tablespoons caster sugar</p><p>2 teaspoons active dry yeast</p><p>¼ teaspoon salt</p><p>for the cookie dough</p><p>¾ cup caster sugar</p><p>8 tablespoons soft butter</p><p>1 egg</p><p>1½ cup flour sifted</p><p>Instructions</p><p>Bread dough</p><p>In a bowl, add 3 tablespoons of milk and dilute the yeast.</p><p>Let stand for 15 minutes in a warm place, away from drafts.</p><p>In the bowl of a stand mixer, mix the flour and sugar and dig a well in the center.</p><p>Add the egg yolks, the yeast dissolved in the milk, and while kneading, incorporate the remaining milk until obtaining a homogeneous dough.</p><p>Add the salt.</p><p>Then add the butter little by little and knead for 5 minutes or until the dough has completely absorbed the butter.</p><p>Cover the bowl with plastic wrap, then let the dough rise for 1h30, in a warm and draft-free place. It should at least double in size.</p><p>Cookie dough</p><p>In a large bowl, mix the butter and ½ cup (120g) caster sugar.</p><p>Add the flour.</p><p>Add the egg and knead quickly until a smooth but soft dough forms.</p><p>Place it in the refrigerator, wrapped in plastic wrap, so that it hardens a little.</p><p>Bread dough</p><p>Once the bread dough has risen, knead it by hand for 10 minutes on a lightly floured work surface.</p><p>Divide the dough into 6 pieces. Then roll and form balls.</p><p>Let them rest for another 45 minutes, covered with a cloth.</p><p>Cookie dough</p><p>Remove the cookie dough from the refrigerator, divide it into 6 equal pieces and form balls.</p><p>Place each ball of dough between two sheets of parchment paper, then roll with a rolling pin to form 6 rather thin discs.</p><p>Place these discs in a large floured dish. Put back in refrigerator for 10 minutes.</p><p>Assembly</p><p>Completely cover each dough ball with a cookie dough disc.</p><p>Do not hesitate to pinch the bottom of each melon pan to secure the dough together.</p><p>Roll each melon pan in the remaining sugar.</p><p>Place them as you go, spaced out on a baking sheet lined with parchment paper.</p><p>Using a knife, draw small incisions on the top of each bun.</p><p>Let it rise again for 30 minutes in a dry place away from drafts.</p><p>Heat the oven to 350F.</p><p>Bake the melon pan for about 12 minutes.</p><p>Let cool on a rack and enjoy.</p>
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