Description
Pan de Mallorca is a fluffy and soft, spiral shaped Puerto Rican sweet bread made with eggs. After rising and shaping, this delicious yeasted bread bakes up in the oven, and is dusted with powdered sugar. With an irresistible texture and a fun recognizable shape, these make a wonderful side to just about any meal. This recipe makes 12 Pan de Mallorca rolls.
Ingredients
Units
Scale
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/2 cup whole milk
- 8 egg yolks
- 1/2 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
- 1/4 cup powdered sugar
Instructions
- 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!
