Mallorca Bread (Pan de 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.
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.
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.
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.
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.
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.
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.
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. , 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
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Recipe adapted here
Mallorca Bread
Ingredients
- ½ tablespoon dry yeast
- ½ cup water
- ½ cup whole milk
- 4 ounces (113.4 gram) butter, melted (plus more for brushing)
- 4 large egg yolks
- 1 teaspoon vanilla extract (or one vanilla bean)
- 1 teaspoon salt
- ⅓ cup (70g) granulated sugar
- 3-3¼ cups (375g) all-purpose flour
- Powdered, (or confectioners sugar) for dusting
Instructions
- In a large bowl, combine water and yeast. Let it sit until dissolved for 3-5 minutes.
- Then lightly whisk in the milk, butter, egg yolks, vanilla extract, salt, and sugar.
- Finally, add 3 cups of flour, then thoroughly mix with your hands or a spoon. The dough is going to be sticky, but if it's too sticky, add some of the remaining flour a little at a time. Use as little flour as possible.
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1½ to 2 hours or until doubled.
- Punch dough down. At this point, you may refrigerate the dough 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 the dough.
- When ready to shape, roll out to a ¼-inch thick rectangle. Lightly brush with melted butter. With a sharp knife, pizza wheel, or dough cutter, 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, too) with parchment paper to prevent the dough from browning too much on the bottom. If desired, brush again with melted butter.
- Let it rise again for about 45 minutes, then bake in a 350℉/177℃ oven for 12-18 until lightly browned.
- Remove, let it rest for a few minutes, and sprinkle with powdered sugar if desired. Then eat to your heart’s desire.
Tips & Notes:
- If refrigerating overnight, punch the dough before placing it in the fridge.
- Tuck the end under the bun to help the roll keep its shape.
- Let it rise for about 30-40 minutes after placing it on the baking sheet with parchment paper.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
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
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.
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
Roll the dough up to form a long thin rope, then wind each rope up to form a coil (snail shape).
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
Place on a baking sheet with parchment paper and let it rest for about 30-40minutes
Another method of making the coil
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
This is one of the famouse dessert that all Puerto Rican buy every day is awesome
It sure is.
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.
My pleasure! Happy to hear you enjoyed it as much I do.
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?
Hello,
Have you tried adding about more flour? Start with about a 1/4 cup to make it less sticky but still soft.
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.
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!
My Pleasure! So glad to hear it was a hit with the family.
I assume the vanilla is added with the milk etc.? Trying it now.
Yes, it is.
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!
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!
Pretty authentic to me and vegetarian friendly.
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.
This tastes exactly like at home in Puerto Rico! Thanks!
Good looking loaves. I’ll try this out soon
Thanks! Let me know how it works out for you!
Your one cup all purpose flour is how many grams?
About 125 grams
Ok thanks
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.
Those look so good. I’ve never heard of Mallorca bread before but will be giving them a go. Pinning now for later!
Thanks for pinning!!!
I seriously just want to drop everything and make these rolls like right now. They look so eatable.
They sure are . Happy New Year Bintu!
Everyone loved it. Definitely a keeper .
AWESOME! Wishing you all the best this coming year.
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.
Oh No. Do give it a try again because they are so worth it.
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
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.
Your recipe looks amazing yet simple, exactly the type of recipe I want to try! I have never heard of Mallorca bread, thanks for sharing!
It sure is sharon. And its really tasty!
These look wonderful. Nothing beats egg bread and making it at home must take it to the next level of deliciousness!
Yes.Yes.Yes Amanda. And Happy New Year!
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.
Thanks. May God bless you too!
These look so soft and fluffy! I love bread to snack on!
I am 100% with you on on this. It looks truly damn delicious. Going to try it soon 🙂
I love bread and this bread looks so delicious. Does it taste like Brioche?
Just like brioche. But 10x better!!!
No is sweet is ver y good In a sándwich And coffe.
This looks damn delicious!!! Trying this one very soon.