Gather all the ingredients.

Mix: Add 225 g bread flour, 25 g cake flour, 1 tsp Diamond Crystal kosher salt, and 3 Tbsp granulated sugar to a large mixing bowl. Whisk to combine.

Add 1¼ tsp instant yeast and whisk to combine. Then, add 1 large egg, beaten.

Add 50 ml whole milk and 50 ml water, both at 86ºF (30ºC). Gently mix the ingredients together until combined.

Transfer the dough to a work surface lightly dusted with bread flour.

Knead: Press the heels of your hands into the dough, pushing forward slightly. Fold down the top half of the dough back toward you. Knead to lengthen and stretch the gluten strands.

Knead in the Butter: After kneading for 5 minutes, press and stretch the dough until it’s a flat log. Put the small cubes of 35 g unsalted butter all over the top of the dough. Roll up the dough, tucking in the butter, and continue to knead.

Slam and Fold: Once the dough becomes very smooth, slam and fold the dough to further develop its gluten.

The Windowpane Test: When the dough feels silky and smooth, perform the windowpane test.

Form the dough into a ball and place it in a bowl with the seam side down.

Bulk Fermentation: Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, about 1–2 hours.

Mix: To a large bowl, add the small cubes of 60 g unsalted butter and mash it until smooth. Add 100 g granulated sugar and mix until well blended.

Slowly add a small amount of 1 large egg, beaten, to the bowl and blend well. Continue until all the egg is incorporated.

Sift 200 g cake flour and ½ tsp baking powder into the mixture. Mix until just incorporated.

Divide: Weigh the biscuit dough and cut it into 10 pieces.

Pre-shape: Roll the divided biscuit dough into balls and place them on a baking sheet lined with parchment paper. Cover and rest in the refrigerator for 10 minutes.

The Finger Test: Once the bread dough has doubled in size, perform the finger test.

Deflate and Roll: Remove the dough from the bowl and transfer to a lightly floured work surface. Press the dough to deflate it.

Divide: Measure the total weight of the bread dough and cut it into 10 equal pieces.

Rest: Put the dough on a baking sheet lined with parchment paper. Cover with plastic wrap and rest for 15 minutes.

Roll the Biscuit Dough: Flatten each ball of biscuit dough and roll it into a flat circle.

Shape the Bread Dough: Flatten a ball of bread dough and fold it to shape into a ball.

Assemble the Melon Pan: Place a biscuit dough circle on your palm and put the bread dough ball in the middle. Wrap the biscuit dough around the bread dough.

Add the Sugar Topping and Score: Coat the biscuit dough in sugar and score it in a crisscross pattern.

Final Proof: Let the dough rise until it increases one-and-a-half times in size, about 50 minutes.

Preheat the Oven: Preheat the oven to 350ºF (180ºC).

Bake: Bake at 350ºF for 13–15 minutes, or until the biscuit crust is a light golden brown.