Comments on: Pan de Mallorca (Mallorca Bread)

By: dacher

dacher — Fri, 15 May 2015 15:17:38 +0000

How many gram of dry yeast you use? I live in Italy, so I don’t know what yeast you use.

By: Judy Abbott

Judy Abbott — Tue, 30 Apr 2013 16:27:34 +0000

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

By: Coral

Coral — Sat, 22 Sep 2012 12:16:44 +0000

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

By: heatherhh

heatherhh — Tue, 08 Mar 2011 16:48:21 +0000

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.

By: cookingmom

cookingmom — Wed, 19 May 2010 18:23:01 +0000

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

By: Susan

Susan — Tue, 23 Feb 2010 19:54:19 +0000

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.

By: goodcookermom

goodcookermom — Mon, 21 Sep 2009 02:13:33 +0000

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

By: beachbabymama

beachbabymama — Fri, 11 Sep 2009 20:38:24 +0000

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

By: Regina Joy

Regina Joy — Fri, 04 Sep 2009 22:20:59 +0000

I just finished eating half of a roll that came out of the oven 20 minutes ago. Oh my goodness, I can’t believe I made something so amazing!! While I was making it I was wondering if the mess was really worth it, but now I know that it was. This will probably be a special day treat (Christmas, Easter, b-days) simply because of the messiness (I don’t want to have to clean that mess up every week), but I will definitely make it again! Thanks for sharing!

By: mumsicle

mumsicle — Mon, 31 Aug 2009 20:29:55 +0000

I did not have good luck with this recipe. After the first step, the dough was too soupy to work with, and I had to add another cup of flour. Baking time seemed short; I had to bake for 25 minutes. I like my rolls sweeter, I guess.