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.
Ingredients
Scale
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)
Instructions
- 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.
- Incorporate milk, vibrant egg yolks, granulated sweetener, and liquefied butter into the activated yeast, whisking thoroughly until the mixture achieves a uniform consistency.
- 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.
- Transfer the nascent dough onto a lightly dusted work surface, kneading with purposeful motions to develop gluten structure and elasticity.
- 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.
- Partition the dough into twelve symmetrical segments, rolling each portion into elongated strips approximately 12 inches in length.
- Transform each strip into a graceful spiral configuration, positioning the delicate coils onto a parchment-lined baking sheet.
- Delicately brush the spiraled dough with additional melted butter, then allow a secondary fermentation period of 45 minutes to enhance volume and texture.
- Calibrate the oven to 350°F, then carefully position the prepared rolls, baking until they acquire a golden, luminous exterior.
- 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