Pan de Mallorca / Easy Mallorca bread recipe

Bincy Chris

This Pan de Mallorca or Mallorca Bread Recipe will help you make the Best Puerto Rican sweet bread in a simple and easy method.The sweet buns are soft, they have a custard like flavor, flaky layers and is dusted with powdered sugar on top.

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Prep Time 10

Cook Time 20

Proofing time 1 55

Total Time 2 25

Course Breakfast, Snack

Cuisine Mediterranean

Servings 8 Mallorca bread

Ingredients

For the bread dough

325 g Flour (2 1/2 cups)loosely packed
150 ml Slightly warm milk (not hot) (1/2 cup +2 tbsp)
1 Egg
57 g Soft Butter/Melted butter (1/2 stick)
4 g Yeast (instant/active dried yeast) 1 tsp
50 g Sugar 1/4 cup or 4 tbsp
3 g Salt 1/2 tsp

For topping

28 g Soft/melted butter or 2 tbsp
32 g Powdered Sugar or 1/4 cup or according to your preference

Instructions

PREPARE THE MALLORCA BREAD DOUGH

Into a bowl, add all our ingredients together and mix them to form a shaggy mass of dough.
Add the milk,sugar,salt,egg and yeast.
Whisk and mix them all together.
Add softened butter/melted butter and flour and mix them together.
Once it forms into a homogenous dough, cover the bowl with a plastic film.

PROOF THE DOUGH

Let the dough sit and rise in a warm environment for 1 hour.

DIVIDE AND SHAPE THE MALLORCA BREAD

After one hour, degas the dough and form it into a round ball.
Let this dough ball rest for 5-6 minutes before rolling and shaping.
This resting time will prevent it’s tendency to rebound back while we rolls and shape it.
Roll out the dough into thin sheet (around 3/4 cm or 1/ 4th inch thickness).
Pat, stretch and roll out the dough to form 24cm x 44 cm or 9.5 X 17-inch (approximately) rectangle with short edge nearest you.
Using a pizza wheel, or a very sharp knife, cut the rectangle into 1 1/4″ (3cm) wide strips.
Spread very soft butter all over the surface.
Now to shape the mallorcas, start at one end of a long strip and roll it up into spiral buns.
Place the shaped mallorca sweet bread on to a parchment lined baking sheet.
Keep some space between them so that they have enough space to rise.

Final Rising

Cover the baking tray and let the shaped mallorcas sit and rise in a warm environment for 45-50 minutes.

Bake the Mallorca Bread

Bake the risen mallorcas.
Place the baking tray onto a 350 F or 180 C preheated oven for 20-24 minutes.
Take care not to over bake these sweet mallorca rolls.
After baking, you will get lightly golden beautiful swirl buns.
They smell amazing.
The texture of these Puerto Rican sweet rolls are so soft and inside is super delicious with a custardy flavor.
You will also feel the lightness of their bread and can also see the flaky layers through those swirls.
Smear the top of buns with some butter.
Smear the top of buns with some butter while they are still warm.
Wait for a minute and then dust the surface with powdered sugar.
Enjoy the best Mallorca Sweet Bread with some hot coffee or tea!

Video

Notes

This mallorca bread dough is a soft and moist dough.That is how our sweet rolls have such a light and flaky texture.

So we need to dust the working surface and the dough ball before shaping(this is the trick to handle any dough that is comparitively softer).

Take care not to over bake these sweet rolls.

We need them to be lightly golden brown on top.

The texture of these Puerto Rican sweet rolls are so soft and inside is super delicious with a custardy flavor.

You will also feel the lightness of their bread and can also see the flaky layers through those swirls.

If we over bake this sweet rolls the outside will turn darker as we have sugar and egg while making the dough and the texture will not be softer as how it needs to be.

If you want the mallorca bread to be sweeter, dust them with more powdered sugar.

Adding more sugar to the dough will slow down the rising time.

Keyword mallorca bread, mallorca bread recipe, mallorca sweet bread, mallorca sweet rolls, pan de mallorca, puerto Rican sweet rolls