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.
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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.
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)
- 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.
How to Make Pan de Mallorca
In a large mixing bowl combine yeast and warm water. Let the yeast proof for 5 minutes.
To the yeast mixture add milk, egg yolks, sugar, melted butter and whisk together until consistent.
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.
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.
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.
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.
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!
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.
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.