Pan de Mallorca

Puerto Rican sweet bread
Puerto Rican sweet bread

Pan de Mallorca/ Mallorcan Sweet Rolls

#pandemallorca #ensaymada #brioche #sweetbread

This is a bread found both in Spain and Puerto Rico. Being a Puerto Rican and having this bread most recently in Spain I thought I needed to recreate this soft delicate bread! Here is my take on this famous bread from the Island.  Now, I do this as a 2 day process because I get it ready the night before I want to bake in the morning. But, you can do this all in one day just as well.

Adapted from The Noshery

2 1/4 teaspoons dry yeast
3/4 cup white sugar
5 to 6 cups all purpose flour, divided, plus more for dusting
1/2 cup heavy cream
1 1/2 cup warm water
5 egg yolks
2 sticks (1/2 pound) unsalted butter, melted and cooled to room temperature
1 teaspoon salt

In your larger stand mixer bowl combine the heavy cream and warm water, yeast, sugar, and 1 cup of flour. Leave to rise at room temperature for 30-45 minutes. The mixture should be bubbly.

Now place mixer on low spead and add in the egg yolks, and the remaining flour until it is all incorporated. Add in the salt and 3/4 of the melted butter. Cover the bowl with plastic wrap or a clean towel and let rise for 1 hour until doubled.

The dough will appear pretty stick and wet. Once it rises, cover with plastic wrap and refrigerate over night.

Remove dough from refrigerator and dust your surface and your hands with flour to prevent the dough from sticking. Empty the dough out onto the surface and sprinkle it all over with flour. Use your hands to knead it slightly about 5 min. It will be soft,  but you should be able to handle it by keeping your hands floured.

Roll out dough and form a oblong sheet, cut the dough into 12 equal portions and roll each portions about 12 inches long. ( I used a pizza cutter and ruler). Then from one end roll it down like a coil till it forms a nice round wheel, tuck the ends under so they don’t pop out. Place on a baking sheet lined with parchment paper. Space the rolls out evenly, only six to a sheet. Allow them to rise about another 30 minutes to an hour. Then use a pastry brush to coat the dough with a generous brush of melted butter.
Dough double in size ready to bake
(At this time, preheat your oven to 375 degrees)

Bake in the oven at 375 degrees for 12-15 minutes or until golden and puffed.

Allow them to cool and dust liberally with powdered sugar just before serving.


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