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    Home » Dietary Preferences » Peanut Free » Pan de Mallorca (Puerto Rican Sweet Bread)

    Pan de Mallorca (Puerto Rican Sweet Bread)

    ★★★★★ from 1 reviews
    Mar 7, 2022 / by Salima Benkhalti / 1 Comment(updated Jan 4, 2023)

    175 shares
    Jump to Recipe·Print Recipe
    A sweet bun on a plate with a bite taken
    A sweet bun on a plate
    A sweet bun on a plate
    A sweet bun on a plate
    A sweet bun on a plate with a bite taken
    A sweet bun on a plate

    Pan de Mallorca is a super fluffy and soft Puerto Rican sweet bread made with eggs, bread flour and yeast. They have a truly addicting texture, fun recognizable shape, and make a wonderful side to just about any meal.

    A sweet bun on a plate

    This post may contain affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

    This Puerto Rican bread originated in the Spanish island of Mallorca, which is where it's name comes from.

    Pan de Mallorca makes an awesome breakfast bread with a cup of cafe con leche and, despite the powdered sugar topping, makes a fabulous bread for savory sandwiches too.

    The ingredients and steps to make this bread are pretty similar to another favorite Puerto Rican bread, Pan de Agua.

    A sweet bun on a plate

    Ingredients

    Here's what you'll need to make Puerto Rican sweet bread:

    • active dry yeast 
    • warm water
    • whole milk
    • egg yolks
    • white granulated sugar
    • melted butter + melted butter for brushing the mallorca
    • bread flour (all purpose will work too)
    • salt
    • powdered sugar 

    See recipe card for exact quantities.

    Bread Flour vs. AP Flour

    I recommend using bread flour for this recipe as bread flour has more gluten content than your average all purpose flour.

    That said, I've also tried this recipe with AP flour and the pan de mallorca came out pretty great. The biggest difference I noticed was the height of the bread and overall rise.

    If all you have is AP flour, don't stress.

    A sweet bun on a plate

    How to Make Pan de Mallorca

    a bowl of yeast and water

    In a large mixing bowl combine yeast and warm water. Let the yeast proof for 5 minutes. 

    a bowl of bread batter

    To the yeast mixture add milk, egg yolks, sugar, melted butter and whisk together until consistent. 

    a bowl of bread batter

    In another large bowl, mix together the bread flour and salt. Slowly start incorporating the flour, one cup at a time, mixture into the bowl with the wet ingredients. Mix with a wooden spoon until a dough forms, adding more flour if it's too sticky.

    dough on a counter

    Transfer the dough to a floured surface and knead for a few minutes before transferring to a clean, lightly greased bowl with room for the dough to rise.

    dough under a towel in a bowl

    Cover with a towel and let rise for at least 2 hours. 

    dough being rolled into a bun

    Transfer the dough to a flour dusted surface again and split in half, then split each half into thirds, then in half again to make 12 even sized balls.

    twelve sweet buns on a counter

    Roll the balls out into long strips (about a foot in length) then coil into a circle.

    butter brushing over a sweet roll

    Transfer the mallorca rolls to the parchment lined pans, leaving room for them to rise, and brush with melted butter. Cover again with a clean kitchen towel and allow the rolls to rise for 45 minutes. 

    A sweet bun on a plate

    Preheat the oven to 350. Bake sweet rolls for 20-30 minutes or until golden brown on the outside.

    A sweet bun on a plate

    Dust with powdered sugar and enjoy! 

    Hint: Make sure to tuck tail end of the strip of dough when coiling them up. This step helps to ensure they don't unravel while baking.

    Special Equipment

    The first time I set out to bake bread, I almost talked myself into buying a fancy stand mixer.

    I'm so glad I didn't pull the trigger on that purchase because not only do stand mixers take up an incredible amount of space, they are also super expensive and not 100% necessary for most recipes.

    Here's the only special tools you need to make pan de mallorca:

    • light aluminum baking sheets - there is something about dark baking sheets that can turn the bottom of your sweet rolls dark. If possible, use light aluminum baking sheets to avoid this.
    • parchment paper - parchment paper or any kind of silicone mat will help prevent any sticking.
    A sweet bun on a plate with a bite taken

    Buen Provecho!

    the name Salima
    Print

    Pan de Mallorca

    A sweet bun on a plate with a bite taken
    Print Recipe

    ★★★★★

    5 from 1 reviews

    Pan de Mallorca is a super fluffy and soft Puerto Rican sweet bread made with eggs. They have a truly addicting texture and make a wonderful side to just about any meal. 

    • Author: Salima Benkhalti
    • Prep Time: 2 hours
    • Cook Time: 20 minutes
    • Total Time: 3 hours 30 minutes
    • Yield: 12 rolls 1x
    • Category: side dish, side, dessert, bread
    • Method: baked
    • Cuisine: Puerto Rican, Latin
    • Diet: Vegetarian

    Ingredients

    Scale
    • 1 packet active dry yeast 
    • ½ cup warm water
    • ½ cup whole milk
    • 8 egg yolks
    • ½ cup white granulated sugar
    • 1 cup melted butter + 2 tbsp melted butter for brushing the mallorca
    • 5 cups bread flour (all purpose will work too)
    • 1 tsp salt
    • ¼ cup powdered sugar 

    Instructions

    1. In a large mixing bowl combine yeast and warm water. Let the yeast proof for 5 minutes. 
    2. To the yeast mixture add milk, egg yolks, sugar, melted butter and whisk together until consistent. 
    3. In another large bowl, mix together the bread flour and salt. Slowly start incorporating the flour, one cup at a time, mixture into the bowl with the wet ingredients. Mix with a wooden spoon until a dough forms, adding more flour if it's too sticky.
    4. Transfer the dough to a floured surface and knead for a few minutes before transferring to a clean, lightly greased bowl with room for the dough to rise. . Cover with a towel and let rise for at least 2 hours. 
    5. Transfer the dough to a flour dusted surface again and split in half, then split each half into thirds, then in half again to make 12 even sized balls. Roll the balls out into long strips (about a foot in length) then coil into a circle.
    6. Transfer the mallorca rolls to the parchment lined pans, leaving room for them to rise, and brush with melted butter. Cover again with a clean kitchen towel and allow the rolls to rise for 45 minutes. 
    7. Preheat the oven to 350. Bake sweet rolls for 20-30 minutes or until golden brown on the outside. Dust with powdered sugar and enjoy! 

    Keywords: pan de mallorca, Puerto Rican sweet bread

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      Comments

    1. Steve

      March 07, 2022 at 8:49 am

      10/10

      ★★★★★

      Reply

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