Sweet Mallorca bread deserves a standing ovation. Unbelievably buttery and fluffy, the almost no-knead sweet bread recipe only looks difficult but, trust me, it 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 for me. 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.
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What's 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 said to have originated from the picturesque island of Majorca, which is off the coast of Spain. It's known for the exquisite flavor, the nearly ethereal, soft texture and distinctive spiral shape.
Why you'll love Mallorca sweet bread?
- Light and Flaky: You’ll love the soft, flaky, buttery swirls.
- Morning Bliss: The sweet bread for breakfast makes a delightful start.
- Anytime Indulgence: The versatile sweet buns are also a delectable treat at any hour.
Ingredients & swaps
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 Mallorca bread?
- Activate
Add lukewarm milk and whisk in the yeast in a large bowl.
- Whisk
Stir in sugar, salt, an egg, softened butter, and vanilla extract.
- Mix
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.
- Proof
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.
- Knead
Turn the dough out onto a lightly floured work surface. Knead briefly (about 3–4 minutes) until the soft and sticky dough turns smooth.
- Rest
Cover again and let it rest for about 10 minutes.
- Roll
Turn it out onto a floured surface and roll it into a roughly 11 -12 inch by 17-18 inch rectangle.
- Slice
Cut the rolled sweet bread dough into equal-sized vertical strips.
- Shape
Brush the dough with softened butter and then roll each strip into a tight spiral to form the signature coil of Mallorca buns.
- Transfer
Place the buns on a parchment paper-lined tray, spacing them apart.
- Proof
Cover and let the Mallorca bread rolls rest for 30 to 45 minutes until puffy.
- Bake
Bake in a preheated oven for 18–20 minutes until risen and lightly golden. Brush the baked pan de Mallorca with butter. Let it cool slightly.
- Serve and savor
Dust generously with icing sugar and enjoy right away!
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 Mallorca bread strips with butter helps them stick and hold the iconic snail shape.
FAQs
Mallorca buns are made from an enriched dough, meaning they contain butter, milk, sugar, eggs, and flavorings such as vanilla extract.
Instead of egg, use plant-based cream and switch to plant-based milk and butter.
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.
More recipes like Mallorca bread
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 Milk, lukewarm
- 1 tsp Dried active yeast
- 1/4 cup Castor sugar
- 1/2 tsp Salt
- 1 Egg, room temperature
- 1/4 cup Butter, softened
- 1 tsp Vanilla extract
- 2.5 cups 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 flour 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!
Angela Niebruegge says
Really delicious. I’m going to try adding some cinnamon and brown sugar to the butter that coats the strips. #3 should say to mix in the flour, not mix in the dough. Also, it’s far easier to butter the rectangle before cutting into strips. Will be making this again for sure.
Natasha Minocha says
Thank you for the positive feedback, Angela! Cinnamon and brown sugar additions sound fabulous and your suggestion to butter the full rectangle before cutting it into strips also is great. Appreciate your feedback! xx