Unbelievably buttery, fluffy, and pleasantly sweet, Mallorca bread deserves a standing ovation. It’s almost a no-knead sweet bread recipe that looks devilishly difficult but comes together in no time!
I’ve said it before, and I’ll say it again: the aroma of baking bread makes all manner of problems vaporize. And when that bread has a few drops of vanilla extract in it, like this easy Mallorca bread recipe, the mouthwatering fragrance that wafts through the kitchen is just heaven waiting to be bottled.
WHAT IS PAN DE MALLORCA?
Pan de Mallorca, or Mallorca bread bun, is a legendary bread from Puerto Rico. Originally named ensaïmadas, these delightful sweet bread rolls are thought to have originated from the picturesque island of Majorca off the coast of Spain. Renowned for its exquisite flavor, the bread captivates with its nearly ethereal, soft texture and distinctive sweet spiral shape.
WHAT IS MALLORCA BREAD MADE OF?
Mallorca buns are made from an enriched dough, meaning they contain butter, milk, sugar, eggs, and flavorings such as vanilla extract.
WHY TRY MALLORCA SWEET BREAD?
Light and Flaky: You’ll love the soft, flaky, buttery swirls.
Morning Bliss: Have the sweet bread for breakfast for a delightful start to your day.
Anytime Indulgence: The versatile sweet buns make for a delectable treat at any hour.
HOW TO MAKE MALLORCA BREAD?
Step 1: In a large bowl, add lukewarm milk and whisk in the yeast.
Step 2: Stir in sugar, salt, an egg, softened butter, and vanilla extract.
Step 3: Add flour and bring everything together with a spatula or wooden spoon until there are no dry streaks visible, and you have a shaggy dough.
Step 4: Cover the bowl with plastic wrap or a kitchen towel and place it in a draft-free corner for 1- 2 hours, or until the Mallorcan bread dough doubles in size.
Step 5: Turn the dough out onto a lightly floured work surface. Knead briefly (about 3–4 minutes) until the soft and sticky dough turns smooth.
Step 6: Cover again and let it rest for about 10 minutes.
Step 7: Turn it out onto a floured surface and roll it into a roughly 11 -12 inch by 17-18 inch rectangle.
Step 8: Cut the rolled sweet bread dough into equal-sized strips, vertically.
Step 9: Brush the dough with softened butter and then roll each strip into a tight spiral to form the signature coil of Mallorca buns.
Step 10: Place the buns on a parchment paper-lined tray, spacing them apart.
Step 11: Cover and let them rest for 30 to 45 minutes until puffy.
Step 12: Bake in a preheated oven for 18–20 minutes until risen and lightly golden.
Step 13: Brush the baked pan de Mallorca with butter. Let it cool slightly.
Final step: Dust generously with icing sugar and enjoy right away!
SWEET BREAD RECIPE NOTES
- The dough in this Puerto Rican sweet bread recipe is soft, smooth, and a little sticky. That’s how you get a flaky, airy sweet crumb.
- Since it’s an enriched bread dough, it takes longer to proof than other breads.
- Brushing the strips with butter helps them stick and hold the iconic snail shape.
PAN DE MALLORCA INGREDIENTS
Flour: Bread flour gives an airier texture to the Mallorca sweet bread. If you can get your hands on it, try it. Otherwise, all-purpose flour works just as well. That's what I used for this recipe.
Butter: I love to incorporate salted butter in my loaves of bread because you get that hint of savory flavor in the crumb. That said, you can use unsalted butter too.
Add-ons: The Mallorca bread is flavorful enough, but in case you want to make the vanilla flavor stand out more, I recommend mixing the vanilla extract with butter and then brushing the cut strips with it.
HOW TO MAKE MALLORCAS RECIPE VEGAN?
Instead of egg, use plant-based cream and switch to plant-based milk and butter.
LET’S SERVE THIS MALLORCA BREAD FROM PUERTO RICO
The sweet bread is a feast for the senses, whether you have it warm or at room temperature. I prefer it lightly sugared, but if you’re itching for a decadent treat, have the pan de Mallorca with a snowfall of icing sugar on top.
My advice? Pair the sweet roll with your cup of tea or coffee for breakfast or an evening snack. You can even slice it open and slather it with jam or cheese, or have it with mains, soups, and stews. Got leftovers? Make a ham sandwich!
MORE SWEET BREAD ROLLS RECIPES
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Mallorca bread as much as we do!
📖 Recipe
BEST Mallorca Sweet Bread Recipe
Ingredients
- 2/3 cup / 150 ml Milk, lukewarm
- 1 tsp Dried active yeast
- 1/4 cup / 50 gms Caster sugar
- 1/2 tsp Salt
- 1 Egg, room temperature
- 1/4 cup / 57 gms Butter, softened
- 1 tsp Vanilla extract
- 2.5 cups / 330 gms All-purpose flour
Filling
- 1-2 tbsp Butter, softened
Topping
- 1 tbsp Butter, melted
- 2-3 tbsp Icing sugar
Instructions
- In a large bowl, whisk together milk and yeast.
- Add in the sugar, salt, egg, softened butter, and vanilla extract. Mix well.
- Mix in the dough until a shaggy, sticky dough forms.
- Cover and let the dough rise until doubled, about 1-2 hours.
- Transfer the dough to a lightly floured surface and knead the dough for 3-4 minutes until smooth and slightly tacky to touch.
- Cover and let the dough rest for 10 - 15 minutes.
- Roll the dough out into a rectangle, approximately 12" x 16".
- Cut into 12 equal-sized vertical strips.
- Spread the softened butter all over the dough's surface.
- Starting with one strip, roll into a tight spiral, and tuck the edge in, underneath the roll. Repeat with the balance strips.
- Place the rolls on a parchment-lined baking tray. Cover and let rise until puffy, about 30-45 minutes.
- In the meanwhile preheat the oven to 180 C.
- Bake the risen rolls at 180 C for 18-20 minutes, until lightly golden on top.
- Brush the hot, baked rolls with melted butter.
- Cool for a few minutes and dust with icing sugar. Serve and enjoy!
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