In a large mixing bowl, combine 4 cups of bread flour, ½ cup of sugar, 2 tablespoons of instant yeast, and 1 cup of warm milk. Use a sturdy wooden spoon or dough hook attachment on your stand mixer to mix until a rough dough forms. Knead the dough for about 10 minutes by hand or 5 minutes in the mixer until it is smooth and elastic.

Incorporate ¼ cup of softened butter and 2 beaten eggs into the mixture. Continue kneading for another 5-7 minutes until the dough is elastic and slightly tacky to the touch.

Transfer the kneaded dough into a greased bowl, cover, and allow to rise for about 1 hour or until doubled.

Mix 1 cup of cake flour, ½ cup of sugar, and 1 teaspoon of baking powder. Cut in 2 tablespoons of softened butter until coarse. Add 1 beaten egg and 1 teaspoon of vanilla, mixing until smooth.

Punch down the risen dough, divide it into 10 equal pieces, and roll each into a smooth ball.

Flatten the cookie topping dough and wrap it around each bread ball, sealing the seams.

Cover the dough balls and let them rise for an additional 30 minutes.

Preheat the oven to 350°F (175°C). Bake the dough balls for 15-20 minutes until golden brown.

Cool the Melon Pan on a wire rack for about 10-15 minutes before serving.