Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for melon pan ~Ingredientsfor the bread dough2½ cups sifted flour5 tablespoons unsalted butter diced¾ cup low fat milk at 95F / 36C2 egg yolks2 tablespoons caster sugar2 teaspoons active dry yeast¼ teaspoon saltfor the cookie dough¾ cup caster sugar8 tablespoons soft butter1 egg1½ cup flour siftedInstructionsBread doughIn a bowl, add 3 tablespoons of milk and dilute the yeast.Let stand for 15 minutes in a warm place, away from drafts.In the bowl of a stand mixer, mix the flour and sugar and dig a well in the center.Add the egg yolks, the yeast dissolved in the milk, and while kneading, incorporate the remaining milk until obtaining a homogeneous dough.Add the salt.Then add the butter little by little and knead for 5 minutes or until the dough has completely absorbed the butter.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.Cookie doughIn a large bowl, mix the butter and ½ cup (120g) caster sugar.Add the flour.Add the egg and knead quickly until a smooth but soft dough forms.Place it in the refrigerator, wrapped in plastic wrap, so that it hardens a little.Bread doughOnce the bread dough has risen, knead it by hand for 10 minutes on a lightly floured work surface.Divide the dough into 6 pieces. Then roll and form balls.Let them rest for another 45 minutes, covered with a cloth.Cookie doughRemove the cookie dough from the refrigerator, divide it into 6 equal pieces and form balls.Place each ball of dough between two sheets of parchment paper, then roll with a rolling pin to form 6 rather thin discs.Place these discs in a large floured dish. Put back in refrigerator for 10 minutes.AssemblyCompletely cover each dough ball with a cookie dough disc.Do not hesitate to pinch the bottom of each melon pan to secure the dough together.Roll each melon pan in the remaining sugar.Place them as you go, spaced out on a baking sheet lined with parchment paper.Using a knife, draw small incisions on the top of each bun.Let it rise again for 30 minutes in a dry place away from drafts.Heat the oven to 350F.Bake the melon pan for about 12 minutes.Let cool on a rack and enjoy.

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