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Mallorca Bread (Pan de Mallorca )

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Mallorca Bread – Homemade Sweet Bread Rolls with very little kneading required – Soft, fluffy, buttery and damn delicious!!! The perfect dinner or breakfast roll for entertaining.

Mallorca Bread (Pan de Mallorca)

 The Weekends are different for all of us. For some it’s a time to catch up on sleep, for others, it’s total do-nothing time. For me? Baking! Getting up in the wee hours of the morning before anyone is up then cooking up a storm…enough to stir up my neighbors.

Mallorca

During the holiday season, I’m always bent at trying something extra special and this my friends, takes that honor.

Hello!! Mallorca where have you been all my life?? Seriously I’ve been looking for that easy pastry that could double up as anytime snack at the same time and you have it right here.

Mallorca

This recipe is a keeper, knocking off the others and staying on top, there’s no doubt about it! They’re everything a breakfast roll should be: big, soft and perfectly fluffy or slight crunchy at the edges (if want to go that route). The BEST part is that it doesn’t involve that much kneading.

Mallorca Bread (Pan de Mallorca)

I would happily trade my dinner roll for this one right here – ANYTIME. I’m sure you would too! They have this insanely delicious melt-in-your mouth buttery flavor, that’s so hard to resist.

Mallorcas

These disappeared 10 minutes after taking them out of the oven. Gone! Finito! Had family members over and everyone wanted thirds, couldn’t even get to take pictures.

Mallorca

This time, it’s only going to be my sous chef and me. We are going to eat to our heart’s desire. Definitely not a healthy treat, I tell you. So don’t go crazy and make it on a weekly basis.

Mallorca Bread (Pan de Mallorca)

So what is Mallorca? In a nutshell, it’s a “soft puerto buttery egg bread’’ aka deliciousness in your mouth. That’s all I can say, without putting you to sleep. If you want to learn more check it out here. Meseidy, from the Noshery does a beautiful job of explaining it. Do give it a try and if for some reason you have leftovers then make Puerto Rican breakfast ham and cheese sandwich. 

Watch How To Make It

 

 

Recipe adapted here

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Mallorca

Mallorca Bread- Homemade Sweet Bread Rolls with very little kneading required – Soft, fluffy buttery and damn delicious!!! The perfect dinner or breakfast roll for entertaining.
4.88 from 16 votes
Prep: 30 mins
Cook: 18 mins
Total: 48 mins
Servings 8

Ingredients

  • ½ Tablespoon dry yeast
  • ½ cup water
  • ½ cup whole milk
  • 4 ounce butter (113.4 gram)(melted) plus more for brushing
  • 4 Large egg yolk
  • 1 teaspoon vanilla extract or 1 vanilla bean stick
  • 1 teaspoon salt
  • 1/3 cup (70 grams) granulated sugar
  • 3 - 3 1/4 cups (375 grams) All-purpose flour
  • Powdered or Confectioners sugar for dusting.

Instructions

  • In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5minutes.
  • Then add milk with sugar, salt, egg yolks , vanilla extract and melted butter. Lightly whisk.
  • Finally add 3 cups flour then thoroughly mix with hands or spoon, dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable
  • Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
  • Punch dough down. At this point dough may be refrigerated for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling dough
  • When ready to shape, roll out to 1/4-inch thick rectangle. Lightly brush with melted butter. Using a sharp knife, pizza wheel or dough cutter to make 6-8 even sized strips.
  • Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
  • Place on a baking sheet (half sheet works) with parchment paper, it helps prevent the dough from browning too much at the bottom. If desired brush again with melted butter.
  • Let it rise again about 45 minutes, then bake in a 350 degrees oven for about 12-18 until lightly brown.
  • Remove let it rest for a few minutes, and then sprinkle with powdered sugar if desired. Then eat to your heart’s desire.

Tips & Notes:

  1.  If refrigerating over night, be sure to punch the dough before placing in the fridge.
  2. One way of making the coils is to divide dough into 6-8 equal pieces
  3.  Be sure to tuck the end under the bun, to help the dough stay in shape.
  4.  Let it rest for about 30-40 minutes after placing it the baking sheet with parchment paper.

Nutrition Information:

Calories: 352kcal (18%)| Carbohydrates: 48g (16%)| Protein: 7g (14%)| Fat: 14g (22%)| Saturated Fat: 8g (50%)| Cholesterol: 105mg (35%)| Sodium: 403mg (18%)| Potassium: 81mg (2%)| Fiber: 1g (4%)| Sugar: 9g (10%)| Vitamin A: 475IU (10%)| Calcium: 37mg (4%)| Iron: 2.5mg (14%)
Author: Immaculate Bites
Course: Breakfast, Snacks
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Mallorca
Amount Per Serving
Calories 352 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 105mg35%
Sodium 403mg18%
Potassium 81mg2%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 9g10%
Protein 7g14%
Vitamin A 475IU10%
Calcium 37mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mallorca

In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5minutes.

Then add milk with sugar, salt, egg yolks and melted butter. Lightly whisk.

Finally add 3 cups flour then thoroughly mix with hands or spoon, dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable

IMG_0993

Dough should be sticky. Cover loosely with a clean cloth and let it rise until doubled in size

about 2 hours or less depending on environment.

 

IMG_5262

When dough has doubled in size . You can proceed with the next steps or refrigerate for a couple of hours . If refrigerating over night be sure to punch the dough before placing in the fridge.

One way of making the coils is to divide dough into 6-8 equal pieces

 

IMG_5266

Roll the dough up to form a long thin rope, then wind each rope up to form a coil (snail shape).

IMG_5268

Proceed with the remaining of the pieces until finish. Be sure to tuck the end under the bun, to help the dough stay in shape

IMG_5282

Place on a baking sheet with parchment paper and let it rest for about 30-40minutes

Another method of making the coil

IMG_0411

When ready to shape, roll out to 1/4-inch thick rectangle. Lightly brush with melted butter. Using a sharp knife, pizza wheel or dough cutter to make 6-8 even sized strips

IMG_0417

Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape

IMG_0441

MALLORCA

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Comments & Reviews

  1. Pat says

    Hi, thx for the recipe…only a suggestion..will be good to add when you list the ingredients that the water and milk needs to be warm..& temperature. I know some friends did it straight like that..of course yeast didn’t rise‍♀️

    Thx again..☺️

    Reply

  2. Jo says

    This is so good and so easy to make!! Used exactly 3 cups of flour and they turned out great! Whole family loved them.

    Reply

  5. Rikovitz says

    This recipe is amazing! I have made it 5 time in the last two weeks with non-dairy butter and oat milk… I made it plain twice, sprinkled with cinnamon sugar inside the coils twice and filled with chocolate ganache once… all were stunningly delicious and easily shared with everyone! Thank you so much for this amazing recipe… it will definitely be a go to from now on.

    Reply

  6. Vanessa says

    Hi, made these today for and followed your recipe to the tee, they are simply delicious and really very easy to make…

    Reply

  7. Marian Zerbi says

    Just made them – and they were delicious, comparable to the mallorcas in the Bombonera in Old San Juan! Instead of brushing the dough with butter, I used lard. I think that if I had used more lard, they would have tasted just like ones back home in PR. Thanks for the recipe, I’ve tried many other recipes that failed. Now I don’t have to wait to go to PR to get my fix.

    Reply

  9. Khabo Majola says

    ohhhh this is so wonderful, can i get loaded on your email list for more recipes please. i love your recipes

    Reply

  11. Lizz says

    Hello,thanks for your wonderful recipes.i tried your recipe for the scones and it came out well.please I would like to know when using tablespoon, how many tablespoons makes 113.4g? Thank you

    Reply

    • Akofa says

      These are absolutely amazing. I’ll make them. I would like to appreciate your work. I just found your page and it inspired me a lot. I started food blogging like a month ago, and I definitely look up to you. You’re my role model. Thank you

      Reply

  14. Gustavo Cordova says

    I bake as a hobby. I tried your Mallorcas. Great taste, but they did not raise well. I used SAF instant yeast and the liquids were kind of cool. Should the be warm? I also mixed everything in an electric mixer. Was this a mistake too?

    Please help!!

    Reply

    • imma africanbites says

      Hi, Gustavo. I’d recommend using slightly warm water when working with yeast and let it sit first for 3-5 minutes before giving it a quick stir. Hope this helps.

      Reply

  15. Constance says

    I absolutely love Mallorca bread but it is so hard to find around here since we it’s not a common food item in the southern states of America.

    I have a batch in the fridge right now waiting to be cooked up in the morning. I can’t wait!! I am so not a baker but I’m hoping I did this right because I really want some Mallorca bread and this is a chance to be able to make my own instead of trying to hunt it down

    Reply

    • imma africanbites says

      I feel you, Constance! I was once like that until I decided to push myself and go for homemade ’cause you can enjoy them anytime you want. 😉 Happy baking!

      Reply

  17. Kimmie says

    Hi I was going to make th sw today but was confused on the measurements on the four how many cups do I need?

    Reply

  18. Clara says

    Can you please edit this to include the vanilla extract in the instructions? A veteran baker probably would’ve realized you need to add it in with the wet ingredients, but I’m a newbie and I follow instructions to a T… so I made the entire dough before realizing the vanilla was not added. I went ahead and added it to the dough anyway – here’s to hoping it works out!!! They look delicious. Thank you!

    Reply

    • ImmaculateBites says

      Thanks for bringing this to my attention Clara ! Will definitely make it more clearer . Do let me know how it works out for you.

      Reply

      • Alberto Gonzalez says

        Another suggestion, clarify that the yeast should be mixed with warm water (between 115-125°F) in order for it to develop and raise properly. Thanks for the recipe.

        Reply

  19. Vanessa says

    Let me tell you, THIS IS PUERTORRICAN GLORIOUS TASTE! I will tell you some of my tips; air the flour and sift it, don’t add the salt to the yeast but to the flour, let it rise 2 hrs, punch, rise 1.5 hours, shape and rise in warm place for 1 more hour (I use a plastic box that closes airtight). Use GOOD butter, and white vainilla (I use one I buy from Dominican Republic – THE BEST!) Thank you, again for thus recipe. I’ll share it on Facebook with my friends.

    Reply

  21. Nancy Matthews says

    I made this dough last night and made it for my kids this morning. This bread is so amazing. I made the recipe exactly as instructed. Although I used store brand butter, I think this would taste even better if I used really good butter. Next time, I am using better butter.
    Thank you for sharing. This recipe is a keeper.

    Reply

  22. Ruth says

    Made this today! I made 5 rolls and filled the rest of the dough with a sweet cream cheese filling made out of softened cream cheese, confectioners sugar, vanilla, splash of cream and a pinch of salt. It’s so good!

    Reply

    • ImmaculateBites says

      AWESOME! I can taste it right off the screen. Sounds DELICIOUS. Thanks for taking the time to share .

      Reply

  26. cookinggram says

    I made this recipe on Sunday and did not do 2nd formed rise until this a.m. The rolls came out wonderfully light, fluffy and I served them with homemade strawberry jam. Will not hesitate to do this again, exactly as initial, letting dough sit after 1st rise to increase flavor. thank you for providing this. I know it will be a big hit with dinner meals like ribs and beans, etc.

    Reply

      • Lori says

        Hi..dont know what I’m doing wrong..follow recipe exactly…but dough just stays too sticky to work with. I did leave 8n fridge overnight 2nd try..easier to work with but still very sticky. Today again…far too sticky….punched it down and awaiting to see outcome. They so delish..but 8m battling with the sticky dough…even after 4 hours! Help…AM thinking maybe eggs or liquid too much?

        Reply

        • ImmaculateBites says

          Hello,
          Have you tried adding about more flour? Start with about a 1/4 cup to make it less sticky but still soft.

          Reply

          • Manpreet says

            Sorry to jump on this post but I have had the same problem. I have followed the recipe to a T, yet the dough is way too sticky to work with. I ended up adding a lot more flour, yet it was still so difficult and sticky to work with. Unfortunately for me this was a huge disappointment. I have wasted to many ingredients, I don’t understand what I’m doing wrong? I’ll be looking at other recipes for this.

  27. Muna says

    I made this on a whim and oh my they are delicious! So soft, buttery and just enough sweetness from the powdered sugar. My family is eating them up. Thank you for this recipe!

    Reply

  29. Amanda says

    Sorry for this comment, but this is not mallorcan bread. Not the form and not the ingredients…
    If you really want to taste one, come to mallorca 🙂
    Because its not cheap, i have the recipe in my blog. I dont know if outside mallorca you can buy saïm, that is pork fat which is used instead of butter.

    I love your blog, really. Youre amazing and your recipes makes me hungry!

    Reply

    • ImmaculateBites says

      This Mallorca is adapted using pantry staple ingredients. For home cooks like me who want to enjoy this tasty sweet bread without the hefty price of an air ticket. Thanks for stopping by!

      Reply

    • Jess says

      Your absolutely correct. Pan de mallorca is originally from Mallorca, Spain. It is also know as “ensaimada”. There are places in Puerto Rico that authentically make the bread. It’s less like a bread and more like a pastry. In Puerto Rico they make sandwiches out of it, while in spain it’s eaten plain or filled with whipped cream or sweet angel hair filling. The pictures on this page look a little more like a bread than ensaimada, I’ll have to test to be sure.

      Reply

  32. Kelsey says

    We just love this bread in my house. Our new favorite. I have made this now more than ten times. my husband can’t get enough of this bread. He asked for no other bread than this bread.

    Reply

  33. Carolyn says

    Those look so good. I’ve never heard of Mallorca bread before but will be giving them a go. Pinning now for later!

    Reply

  36. Boastful Food says

    I love these! I remember trying to make them years ago when I first started baking. Total disaster, started a small grease fire in my oven from all the butter:) Your beautiful pics make me want to give it a try again.

    Reply

  37. Kelsey says

    Not sure how many ml is the size of the cup you use, this is because 31/4 level cup flour with the cup I use gives me 555g whereas yours is 375g. I had same problem when I did the measurement for puff puff with my own cup, the flour was way more than the water. I live in Canada and I though same cup size. The cup i use is 235ml

    Reply

    • ImmaculateBites says

      Interesting to know Kelsey. Thought Canadian measurements were the same as U.S. Now I know they are not. Will always try to include grams. So stick with the grams measurement. Thanks for letting me know.

      Reply

  40. Tyzee peter says

    you are a good teacher,i’m sure i will get a good lesson from you.
    thank you for teaching us may our lord Jesus bless you.

    Reply

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