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Pan de Mallorca (Mallorca Bread)

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12

Description

Mallorca bread is a sweet fluffy buttery egg bread. It is perfect to have sliced and buttered with your coffee or you can also have a savory version with a slice of ham and Swiss. Pan de Mallorca (mallorca bread) originates from Ensaïmades bread from the Spanish island of Majorca.

Ingredients

  • 1 cup Milk, Lukewarm
  • 1 cup Water, Lukewarm
  • 1 envelope Dry Yeast
  • ¾ cups Sugar
  • 5 cups Flour, Divided 1 And 4
  • 6 whole Egg Yolks
  • 2 sticks Butter, Melted And Cooled To Lukewarm

Preparation

In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set aside until the mixture starts to rise about 45 minutes.

Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little. Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.

Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking. Divide dough into 12 equal portions.

Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Butter top.

Place on greased baking sheets. Cover and let rolls rise until they have doubled in size.

Bake at 375 degrees F about 12-15 minutes. Cool on cooling rack and dust with powdered sugar.

14 Comments

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Avatar of Judy Abbott

Judy Abbott on 4.30.2013

These were delicious, but I would definitely add 2 teaspoons salt to the recipe next time.

Avatar of Coral

Coral on 9.22.2012

This recipe is awesome! THANKS!!! It taste exactly as the mallorca bread I would buy in a bakery/ cafe in Puerto Rico!! THANK YOU!!!

Avatar of Susan

Susan on 2.23.2010

This is a wonderful sweet roll. It’s probably the lightest, fluffiest most tender bun I’ve ever eaten. They are best the day they’re made, but are still good on day two, also. The powdered sugar does melt into the roll overnight, so re-sugar them the next day.

The batter is very wet. I added about 1 1/2 cups more flour (this includes the bench flour) to get it to a hand workable dough. I did add a generous tsp of salt and I used my vanilla sugar instead of the plain white sugar in the dough. The family just loved them. I will make them again.

Avatar of goodcookermom

goodcookermom on 9.20.2009

I was also like mumcicle in that the dough turned out so wet to work with,I had to use extra flour. The buns swelled in the over to gigantic perportion and I decided to put a gooey butter topping on them before sticking them in the oven. Im so glad i did. They had a very bland taste and no salt. (But great texture!) I dont know how I plan to,but I will go about changing this to taste sweeter, maybe more sugar and salt….maybe some cardamom?
I would like to develop the taste in the bun..would make a great coffee cake dough otherwise. I use to be a baker and we sold a cheese coffee cake and I think If I can figure out a cheese topping for the dough and maybe lemon and something for the dough I might try that.
My daughter used some of the dough to make cinnamon rolls, they turned out great and held up to the white icing. Id love to get some suggestions for developing the flavor to make for other recipes. I pick apart and rework all my recipes, so please dont be offended that im messing around with it. It was such a great dough!!! Thanks

Avatar of beachbabymama

beachbabymama on 9.11.2009

Great recipe and great bread! Very light and fluffy. Made enough to share with the neighbors. Thanks for the recipe.

2 Reviews

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Avatar of heatherhh

heatherhh on 3.8.2011

I though these were good, but not great. My husband and a couple of the kids actually just thought they were okay. With as much fat as they have, the response needed to be a lot more positive for me to consider making them again. The rolls themselves didn’t really have any sweetness, and the powdered sugar could only do so much. If you’re a big egg bread fan, you might like them more than we did.

Avatar of cookingmom

cookingmom on 5.19.2010

I made these last August and they were very easy to make and turned out delicious. Great sliced and toasted the next morning.

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