Description
Pan de Mallorca is a soft, fluffy Puerto Rican sweet bread known for its signature spiral shape and delicate sweetness. Made with egg yolks, butter, and a touch of sugar, this yeasted bread is perfect for breakfast or as a side for any meal. Enjoy it with coffee or turn it into a delicious sandwich!
Ingredients
Units
Scale
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/2 cup whole milk
- 8 egg yolks
- 1/2 cup white granulated sugar
- 1 cup melted butter (+ 2 tbsp for brushing)
- 5 cups bread flour (or all-purpose flour)
- 1 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Activate Yeast: In a large mixing bowl, combine yeast and warm water. Let proof for 5 minutes until foamy.
- Mix Wet Ingredients: Add milk, egg yolks, sugar, and melted butter to the yeast mixture. Whisk until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour and salt. Gradually add to the wet mixture, one cup at a time, stirring with a wooden spoon until a dough forms.
- Knead Dough: Transfer to a floured surface and knead for a few minutes. Place in a greased bowl, cover with a towel, and let rise for 2 hours.
- Shape Rolls: Divide the dough into 12 equal balls. Roll each into a 12-inch strip and coil into a spiral.
- Second Rise: Place shaped rolls on a parchment-lined pan, brush with melted butter, and cover. Let rise for 45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 20–30 minutes until golden brown.
- Finish & Serve: Dust with powdered sugar and enjoy warm.
Notes
- For extra softness, brush with additional melted butter after baking.
- Pairs well with coffee or can be used as a base for sweet or savory sandwiches.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g5
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg