📝 About This Recipe
Transport yourself to the cobblestone streets of Old San Juan with these pillowy, golden coils of sweet bread. Originating from the Spanish Balearic Islands but perfected in the heart of the Caribbean, Mallorcas are a rich, buttery brioche dusted with a snowy layer of powdered sugar. They are the ultimate Puerto Rican comfort food, offering a delicate crumb and a melt-in-your-mouth texture that balances savory and sweet beautifully.
🥗 Ingredients
The Yeast Bloom
- 3/4 cups Whole milk (warmed to 105-110°F)
- 1 packet Active dry yeast (approx. 2 1/4 teaspoons)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Rich Dough
- 4 cups All-purpose flour (sifted, plus more for dusting)
- 1/2 cup Granulated sugar
- 3 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract (high quality)
Assembly and Finish
- 4 tablespoons Unsalted butter (very soft, for brushing the dough)
- 1/2 cup Powdered sugar (for a heavy dusting)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, 1/2 cup of sugar, and salt. Mix on low just to aerate.
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3
Add the yeast mixture, egg yolks, melted butter, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Increase the speed to medium and knead for 7-10 minutes. The dough should be smooth, elastic, and slightly tacky, but it should pull away cleanly from the sides of the bowl.
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5
Lightly grease a large bowl with oil or butter. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 12 equal portions.
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7
Take one portion and roll it out into a long, thin rope about 12-14 inches long. If the dough snaps back, let it rest for 2 minutes and try again.
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8
Brush the rope lightly with some of the softened butter. Roll the rope into a spiral shape (like a snail shell), tucking the end underneath the roll to secure it.
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9
Place the rolls on a baking sheet lined with parchment paper, leaving at least 2 inches between each roll. Cover lightly and let rise for another 30-45 minutes.
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10
While the rolls rise, preheat your oven to 350°F (175°C).
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11
Bake the Mallorcas for 15-18 minutes, or until they are just barely golden on top. Do not overbake; they should remain soft and pale.
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12
Remove from the oven and immediately brush the tops with the remaining softened butter. Let them cool on a wire rack for 5-10 minutes.
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13
Once slightly cooled but still warm, use a fine-mesh sieve to generously dust the rolls with powdered sugar until they look like snowy peaks.
💡 Chef's Tips
Ensure your milk isn't too hot (over 115°F) or it will kill the yeast; use a thermometer if unsure. For the softest texture, use bread flour if you want more chew, but all-purpose provides that classic delicate crumb. Don't skip the second rise; this is what creates the airy, cloud-like interior characteristic of a true Mallorca. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on. Store leftovers in an airtight container and microwave for 10 seconds to restore that fresh-from-the-bakery softness.
🍽️ Serving Suggestions
Slice horizontally and fill with ham and Swiss cheese, then press in a sandwich maker for a classic 'Mallorca de Jamón y Queso'. Serve warm alongside a cup of strong Puerto Rican coffee or café con leche. Pair with a thick slice of Queso de Bola (Edam cheese) for a traditional sweet and salty snack. Enjoy plain as a breakfast pastry with a side of fresh tropical fruits like papaya or mango.