Lately, I’ve been missing the traditional pastries of my little island Puerto Rico. Two weeks ago I woke up thinking about some “pastelillos de guayaba”, guava puff pastries, and then it was Mallorcas. How not to miss them?! Back on the island, they were my favorite when I needed a sweet note for breakfast. So I made some a few days ago!
These delicate and sweet nautilus-shaped buns are filled with layers over layers of fat (sweet butter), so they are soft, flaky and rich in sweetness. Pan de Mallorca is one of the most famous breads in Puerto Rico, especially for breakfast, and can be found in nearly every bakery on the island. Is very common to have a warm Mallorca in the morning with a cup of good strong coffee, like we make on the island. Or full of ham a cheese like a sandwich. Yes! The combination of the sweet bread and the saltiness of ham and cheese is simply amazing!!
It’s origins can be traced back to the Ensaïmada, a twisted pastry from the Spanish Island of Majorca. The dough is rolled and coiled to create airy and flaky layers, then these cloudy rolls are baked until golden and topped with plenty of powdered sugar, exactly like we make it in Puerto Rico. Mallorca bread is a common bread in most former Spanish territories in Latin America and the Philippines. Thank you, Lord, for being born in a place where Mallorcas exist!! The best part is that you don’t need to fly to P.R. to have a good Mallorca. As a good hostess, I will share this recipe with you! So enjoy this pinch of sugar!!
- 5 cups all-purpose flour
- 4 teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 1 cup whole milk, room temperature
- ½ cup of water
- 4 large eggs, room temperature
- ¾ cup of granulated sugar
- 10 tablespoons (5 ounces) unsalted butter, softened, plus 6 tablespoons (3 ounces) melted
- Confectioners’ sugar
- Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk milk, water, eggs, and granulated sugar in 4-cup liquid measuring cup until sugar has dissolved.
- Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until a cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Note: You can make this procedure with a large bowl and spatula, after all ingredients are incorporated, transfer the dough to a lightly floured counter and knead by hand to form a smooth round ball, about 10 minutes.
- Increase speed to medium-low and knead until dough begins to pull away from sides of bowl but sticks to bottom, about 5 minutes.
- With mixer running, add softened butter, 1 tablespoon at a time, and knead until butter is fully incorporated, about 5 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 3 minutes.
- Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 3 minutes. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 2 to 2½ hours.
- Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate. Transfer dough to lightly floured counter, divide in half, and cover loosely with greased plastic.
- Press and roll 1 piece of dough (keep remaining piece covered) into 18 by 12-inch rectangle, with long side parallel to counter edge.
- Brush 2 tablespoons melted butter over dough. Using serrated knife, cut 2 inch strips and cover loosely with greased plastic wrap.Working with 1 piece of dough at a time (keep remaining pieces covered), stretch and roll into 10-inch rope. Lightly brush rope with melted butter, coil into spiral, and tuck tail end underneath. (Repeat process with the remaining dough).
- Arrange rolls on prepared sheets, spaced about 2 inches apart. Using finger, gently poke indentation into center of each spiral. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 2 to 2½ hours.
- Adjust oven rack to middle position and heat oven to 350° F. Bake 1 sheet at a time until rolls are light golden brown, 12 to 15 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool for 15 minutes. Dust with confectioners’ sugar and serve warm.
Recipe adapted from the book, Bread Illustrated from America’s Test Kitchens