Description

Pan de Mallorca is a sweet, soft, and fluffy Puerto Rican bread roll, perfect for breakfast or a light snack, often enjoyed with a cup of coffee or stuffed with savory fillings.

Ingredients

Units Scale

1/2 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
3 large egg yolks
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 1/2 cups all-purpose flour
Powdered sugar, for dusting
Extra melted butter, for brushing

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Instructions

In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the egg yolks, remaining sugar, and salt.
Stir in the melted butter and the yeast mixture.
Add the flour gradually, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Punch down the dough, then divide it into equal pieces and roll each into a rope. Shape into spirals or coils.
Place the shaped rolls on a baking sheet lined with parchment paper. Cover and let rise again for 30-45 minutes.
Preheat the oven to 350°F (175°C). Brush the rolls with melted butter.
Bake for 15-20 minutes or until lightly golden.
Remove from oven and let cool slightly. Dust with powdered sugar before serving.

Notes

Use room temperature ingredients for best results.
Pan de Mallorca can be filled with ham and cheese for a savory version.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 roll
Calories: 220
Sugar: 9g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg