Fluffy Pan de Mallorca Recipe: A Sweet Island Treat

Sweet aromas of butter and sugar dance through Puerto Rican kitchens when pan de mallorca emerges from warm ovens.

Spiral-shaped pastries whisper stories of colonial bakery traditions.

Soft, pillowy textures melt against your tongue with each delicate bite.

Local bakers craft these delightful rolls using simple ingredients that speak volumes about culinary heritage.

Powdered sugar dusts the surface like a gentle snowfall, creating visual magic.

Generations have treasured this beloved breakfast treat, passing recipes from grandparent to parent.

Let’s uncover the delicious secrets behind this island favorite that promises pure comfort in every incredible slice.

Pan De Mallorca That’s Soft Sweet And Special

• Perfect for Beginners: Crafting these soft, sweet rolls requires minimal baking skills and basic kitchen tools, making it an ideal recipe for novice bakers wanting to explore traditional Puerto Rican pastry.
• Crowd-Pleasing Comfort: These fluffy, buttery rolls deliver a delightful combination of sweetness and rich texture that appeals to both kids and adults, perfect for family breakfasts or weekend gatherings.
• Quick Weekend Treat: With just over 3 hours total time, including rising periods, these Pan de Mallorca rolls can be easily prepared during a leisurely morning, transforming ordinary weekends into special moments.
• Versatile Serving Option: Enjoy these rolls warm as a standalone breakfast, paired with coffee, or served as a delectable dessert, offering multiple ways to savor this classic Puerto Rican delicacy.

Pan de Mallorca Dough Details

• Active Dry Yeast: Helps the bread rise and develop a soft, fluffy texture. Fresh yeast works best, check expiration date.
• Warm Water: Activates the yeast and helps it bloom properly.

• Milk, Egg Yolks: Provide richness and moisture to the bread. Whole milk and fresh egg yolks create a tender crumb.
• Granulated Sugar: Feeds the yeast and adds a subtle sweetness. White sugar gives the best results.
• Unsalted Butter: Adds flavor and helps create a soft, tender texture. Room temperature butter blends more easily.

• All-Purpose Flour: Creates the structure of the bread. Unbleached flour provides better texture.
• Salt: Enhances overall flavor and controls yeast growth. Use fine sea salt for even distribution.

• Powdered Sugar: Provides a sweet dusting and traditional Puerto Rican presentation. Fresh, sifted sugar looks best.

Pan de Mallorca Baking Instructions

Step 1: Awaken the Yeast

Grab a big mixing bowl and sprinkle yeast into warm water.

Watch as the mixture transforms and becomes bubbly and alive within 5 minutes.

Step 2: Blend Liquid Magic

Crack egg yolks and whisk them together with milk, sugar, and melted butter into the yeast mixture.

Stir until everything looks silky and smooth.

Step 3: Create Flour Foundation

In another bowl, combine flour and salt.

Slowly introduce the dry ingredients into the wet mixture, stirring gently with a wooden spoon until a soft dough emerges.

Step 4: Transform Dough

Move the dough onto a flour-dusted surface.

Knead the dough with your hands, feeling its texture become elastic and smooth.

Transfer to a greased bowl, cover with a soft towel, and let it rest and rise for 2 hours.

Step 5: Shape Delightful Spirals

Divide the dough into 12 equal pieces.

Roll each piece into a long, slender strip about 12 inches long.

Curl each strip into a beautiful spiral shape.

Step 6: Second Rising Adventure

Place the spiral rolls on a parchment-lined baking sheet.

Brush with melted butter and cover.

Allow them to rise and grow puffy for 45 minutes.

Step 7: Bake to Golden Perfection

Heat the oven to 350°F.

Slide the tray inside and bake until the rolls turn a gorgeous golden brown, approximately 20-30 minutes.

Step 8: Sweeten and Serve

Sprinkle a delicate layer of powdered sugar over the warm rolls.

Serve immediately and enjoy the soft, sweet goodness of Pan de Mallorca.

Mallorca Bread Tips Worth Knowing

• Ensure water is warm (110-115°F) to properly activate yeast without killing it, creating a perfect fluffy texture.
• Add flour gradually to prevent a dense, tough bread; stop when dough becomes soft and slightly tacky.
• Place dough in a warm, draft-free area like a turned-off oven with the light on to help it rise evenly.
• Roll strips gently and loosely when forming spirals to allow space for expansion during final rise.
• Watch rolls carefully in the last 10 minutes to prevent over-browning; golden color indicates they're perfectly baked.

Mallorcan Bread That Remains Soft With the Right Wrap

• Store leftover Pan de Mallorca in an airtight container for up to 3 days, ensuring they remain soft and fresh.
• Wrap individually in plastic wrap, then place in a freezer bag for maximum 2 months, preserving their delicate texture.
• Warm rolls at 300°F for 5-7 minutes, restoring their original fluffy and slightly crisp exterior.
• Briefly heat for 10-15 seconds to avoid toughening the bread, maintaining its delicate sweetness.

What Goes Well With Mallorca Bread

• Pair with Sweet Companion: Serve Pan de Mallorca alongside a rich Puerto Rican hot chocolate for a decadent breakfast experience that highlights the bread's soft, buttery texture.
• Complement with Creamy Contrast: Enjoy with a dollop of guava jam or cream cheese spread to add a tangy brightness that balances the bread's subtle sweetness.
• Match with Morning Brew: Pair with a strong Cuban coffee or café con leche to cut through the bread's richness and provide a bold flavor counterpoint.
• Enhance with Tropical Touch: Include fresh tropical fruits like sliced mango or passion fruit on the side to add a refreshing element that complements the bread's buttery profile.

Mallorca Bread Topping Variants

• Gluten-Free Mallorca: Replace wheat flour with a gluten-free blend using rice flour, almond flour, and xanthan gum to maintain soft texture and structure.
• Vegan Version: Substitute egg yolks with mashed banana or silken tofu, and use plant-based butter and almond milk for a dairy-free alternative.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia, reducing overall carbohydrate content while maintaining sweet flavor profile.
• Whole Wheat Adaptation: Use whole wheat pastry flour to increase fiber content and create a more nutritious bread with slightly nuttier taste.

FAQs

• Where did Pan de Mallorca originate?

This sweet bread has Puerto Rican roots, originally brought by Spanish settlers and influenced by European bakery traditions, particularly from Mallorca, Spain.

• What kind of texture does Pan de Mallorca have?

It’s a soft, buttery roll with a delicate, slightly sweet interior and a light, fluffy texture that melts in your mouth.

• Can I make Pan de Mallorca without a stand mixer?

Absolutely! You can mix and knead the dough by hand using a wooden spoon and your own arm strength, which many traditional bakers still prefer.

• How important is the proofing process for this bread?

Proofing is crucial because it allows the yeast to develop flavor and helps create the signature soft, airy texture of the rolls by allowing the dough to rise properly.

Pan de Mallorca Recipe

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• Total Time: 2 hours 20 minutes
• Yield: 12 1x

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Description

Sweet Puerto Rican pan de mallorca spirals with buttery, sugar-dusted magic, creating a heavenly breakfast pastry that melts effortlessly on your palate. Delicate spirals invite you to savor this classic island treat that whispers comfort and culinary tradition.

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Ingredients

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Main Ingredients:

• 5 cups bread flour (or all-purpose flour)
• 8 egg yolks
• 1 cup melted butter

Liquid Ingredients:

• 1/2 cup warm water
• 1/2 cup whole milk

Additional Ingredients:

• 1 tablespoon active dry yeast
• 1/2 cup white granulated sugar
• 1 teaspoon salt
• 2 tablespoons melted butter (for brushing)
• 1/4 cup powdered sugar (for dusting)

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Instructions

1. Awaken the yeast by dissolving it in tepid water within a spacious mixing vessel, allowing it to bloom and become frothy for approximately 5 minutes.
2. Incorporate milk, vibrant egg yolks, granulated sweetener, and liquefied butter into the activated yeast, whisking thoroughly until the mixture achieves a uniform consistency.
3. Create a separate mixture of flour and sodium chloride, then methodically integrate these dry components into the liquid base, blending with a wooden utensil until a cohesive dough emerges.
4. Transfer the nascent dough onto a lightly dusted work surface, kneading with purposeful motions to develop gluten structure and elasticity.
5. Nestle the dough into a generously greased container, drape with a soft cloth, and permit it to expand and mature in a warm environment for two hours, allowing its volume to substantially increase.
6. Partition the dough into twelve symmetrical segments, rolling each portion into elongated strips approximately 12 inches in length.
7. Transform each strip into a graceful spiral configuration, positioning the delicate coils onto a parchment-lined baking sheet.
8. Delicately brush the spiraled dough with additional melted butter, then allow a secondary fermentation period of 45 minutes to enhance volume and texture.
9. Calibrate the oven to 350°F, then carefully position the prepared rolls, baking until they acquire a golden, luminous exterior.
10. Once removed from the oven, generously dust the warm rolls with a veil of powdered sugar, creating an enticing presentation ready for immediate enjoyment.

Notes

• Activate yeast properly by using water between 100-110°F to ensure proper fermentation without killing the yeast.
• Knead dough gently but thoroughly to develop gluten structure, which creates soft and airy texture in final rolls.
• For gluten-free variation, substitute wheat flour with a blend of gluten-free flour and add xanthan gum for better binding.
• Make ahead-friendly by preparing dough night before, refrigerating overnight, and allowing slow rise for enhanced flavor development.

• Prep Time: 2 hours
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Puerto Rican

Nutrition

• Serving Size: 12
• Calories: 322
• Sugar: 16 g
• Sodium: 135 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 210 mg