Mallorca Bread
Fluffy, buttery, and irresistibly golden, Mallorca bread is a classic Puerto Rican delight that brings warmth and comfort to every bite. Known for its delicate layers and powdered sugar dusting, this roll is a favorite for breakfasts and afternoon treats.
Perfectly paired with a steaming cup of coffee, this sweet bread boasts a rich flavor enhanced by the simplicity of its ingredients. Whether enjoyed fresh from the oven or gently reheated, its tender texture and heavenly aroma captivate the senses.
From cozy family mornings to festive gatherings, Mallorca bread is a versatile treat that fits every occasion. With straightforward instructions and a little patience, you’ll master this bakery-style treasure right at home.
Mallorca Bread Ingredients: A Symphony of Flavors
- Warm Milk & Water: The heart of the dough, these liquids activate the yeast and create the perfect foundation for a soft, pillowy texture.
- Active Dry Yeast: The secret to a beautiful rise, bringing life and lightness to every roll.
- Melted Butter: Infuses the bread with its signature richness, ensuring each bite is buttery and indulgent.
- Egg Yolks: Add depth and a golden hue, elevating the bread’s flavor and texture.
- Vanilla Extract: A delicate touch of sweetness, enhancing the bread’s aromatic appeal.
- All-Purpose Flour: The backbone of the recipe, providing structure while allowing for a tender crumb.
- Powdered Sugar: The finishing touch, dusted generously for a sweet, irresistible allure.
Recipe Tips
- Perfect Dough Consistency
To achieve the ideal dough texture, start with 3 ½ cups of flour and add more only if necessary. The dough should be soft and slightly tacky but not overly sticky. Over-flouring can make the bread dense and tough. - Optimal Rising Conditions
Allow the dough to rise in a warm, draft-free space for the best results. If your kitchen is cool, preheat your oven to the lowest temperature, turn it off, and place the covered dough inside. This will create a cozy environment for the yeast to work. - Even Swirls Every Time
For evenly sized rolls, ensure your dough rectangle is uniformly rolled out. Use a pizza cutter for clean, precise strips. While rolling, maintain consistent pressure to achieve the signature Mallorca swirl without losing its airy texture.
What to Serve with Mallorca Bread
- Classic Puerto Rican Coffee
Mallorca bread pairs beautifully with café con leche, a traditional Puerto Rican coffee made with steamed milk. The robust coffee flavors balance the bread’s sweetness, making this duo a morning favorite. - Tropical Fruit Salad
Complement the bread’s richness with a refreshing fruit medley of pineapple, mango, and papaya. The vibrant flavors and light texture provide a delightful contrast to the buttery rolls. - Savory Ham and Cheese
For a savory twist, slice the Mallorca rolls and layer them with ham and Swiss cheese. Gently press and grill for a delectable sandwich that highlights the bread’s versatility.
FAQ
1. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be substituted in equal amounts. Skip the activation step and mix it directly with the dry ingredients.
2. How do I prevent the rolls from sticking together while baking?
Ensure there’s at least 3 inches of space between each roll on the baking sheet. This allows them to expand without merging.
3. Can I make the dough ahead of time?
Absolutely! After the first rise, refrigerate the dough overnight. Let it come to room temperature before rolling and shaping the next day.
4. How can I reheat leftover rolls?
Warm them in the microwave for 10-20 seconds or in the oven at 300°F for 5 minutes. Dust with powdered sugar right before serving.
Mallorca Bread
Ingredients
- 1 cup warm whole milk heated to 105°F
- ¼ cup warm water heated to 105°F
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar divided
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ cup melted butter plus an additional 2 tablespoons for brushing
- 3 ½ to 4 cups all-purpose flour
- ½ teaspoon salt
- Powdered sugar for finishing
Instructions
- Begin by warming the milk and water to 105°F. Combine them in a large mixing bowl, then add the yeast and a tablespoon of the sugar. Let the mixture rest for 5 minutes, allowing the yeast to activate and foam.
- Incorporate the remaining sugar and the melted butter into the yeast mixture. Add the egg yolks and vanilla extract, stirring thoroughly to blend.
- Gradually fold in 3 ½ cups of flour along with the salt, mixing until a soft, cohesive dough forms. If the dough feels overly sticky, add more flour a little at a time until manageable.
- Cover the bowl with a clean kitchen towel and set it aside in a warm, draft-free location. Allow the dough to rise until it doubles in size, which should take approximately 1 hour.
- Lightly flour a spacious work surface and roll the dough out into a 14×18-inch rectangle. Brush the surface with the additional 2 tablespoons of melted butter.
- Using a pizza cutter or a sharp knife, cut the dough lengthwise into 1-inch-wide strips. Roll each strip into a spiral shape and place them on a parchment-lined baking sheet, ensuring about 3 inches of space between each roll.
- Lightly cover the rolls with a tea towel and let them rise again in a warm place until they nearly double in size, approximately 45 minutes to 1 hour.
- Preheat the oven to 350°F. Once the rolls have risen, bake them in the preheated oven for 12 to 18 minutes, or until they are lightly golden on top.
- Remove the rolls from the oven and let them cool slightly before dusting generously with powdered sugar. Serve warm or store once fully cooled.
Notes
Freezing: Avoid dusting with powdered sugar before freezing. Arrange the rolls on a parchment-lined baking sheet, freeze for 1–2 hours, then wrap each in plastic wrap and foil. Store in a freezer-safe container for up to 2 months.
Thawing: Leave at room temperature to thaw, then reheat gently in the microwave and dust with powdered sugar before serving.
