Mallorca Bread Recipes

NO-KNEAD MALLORCA BREAD

Steps:

• In a mixing bowl, sprinkle the yeast over the warm water. Let this mixture stand for about 5 minutes, or until it is foamy. Add the milk, 1/2 cup melted butter, sugar, salt, egg yolks and vanilla extract. Stir well with a wooden spoon until incorporated.
• Add the flour gradually while stirring, adding only enough just until the dough turns into a shaggy mass. Stir the dough with a wooden spoon until it gathers in the center of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
• Deflate the dough. On a floured board, roll it to an 18x14 inch rectangle. Brush melted butter all over the dough. Cut the long side of the dough into 8 or 9 one-inch strips using a pizza cutter or a knife.
• Roll the strips into coils or spirals. Arrange them on a baking pan that is lined with parchment paper. Cover and let rise for 1 hour.
• Preheat oven to 350 F and bake the mallorca for 12-18 minutes or until lightly golden. Sprinkle icing sugar on top.

MALLORCA BREAD

Steps:

• In a large bowl, combine water and yeast. Let it sit until dissolved for 3-5 minutes.
• Then lightly whisk in the milk, butter, egg yolks, vanilla extract, salt, and sugar.
• Finally, add 3 cups of flour, then thoroughly mix with your hands or a spoon. The dough is going to be sticky, but if it's too sticky, add some of the remaining flour a little at a time. Use as little flour as possible.
• Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1½ to 2 hours or until doubled.
• Punch dough down. At this point, you may refrigerate the dough for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling the dough.
• When ready to shape, roll out to a ¼-inch thick rectangle. Lightly brush with melted butter. With a sharp knife, pizza wheel, or dough cutter, make 6-8 even-sized strips.
• Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
• Place on a baking sheet (half sheet works, too) with parchment paper to prevent the dough from browning too much on the bottom. If desired, brush again with melted butter.
• Let it rise again for about 45 minutes, then bake in a 350℉/177℃ oven for 12-18 until lightly browned.
• Remove, let it rest for a few minutes, and sprinkle with powdered sugar if desired. Then eat to your heart's desire.

MALLORCA BREAD

Steps:

• Dissolve yeast in warm water in a large bowl, about 5 minutes. Add 2 1/2 cups flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well.
• Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky.
• Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes.
• Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter.
• Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.

MALLORCA BREAD: SOFT PUERTO RICAN SWEET BREAD ROLLS

Steps:

• In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute.
• Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.
• Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead until tacky.
• Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
• Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on a work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the dough pieces into 1/2-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
• Pre-heat oven to 350 degrees.
• Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
• Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

MALLORCAN ENSAIMADAS

Steps:

• In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
• Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until golden brown.

BREAD - MALLORCA BREAD (SOFT PUERTO RICAN SWEET BREAD ROLLS) RECIPE - (4.3/5)

Steps:

• In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. Add egg mixture to yeast mixture and whisk until well combined. Add 1 teaspoon salt and 6.5 cups flour a cup at a time, stirring with a wooden spoon until just combined. Cover with kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour and roll out to about 1/4 inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun. Pre-heat oven to 350 degrees. Place 6 rolls per sheet pan, loosely cover with kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee! Notes: Do not use dark pans for rolls as it will over darken the bottoms. Must refrigerate for at least 3 hours, allowing the dough to be easier to handle. Use day old rolls for ham and cheese grilled sandwiches.

MALLORCAS

Steps:

• In a large mixing bowl, combine yeast, granulated sugar, milk and 1 cup lukewarm water. Mix well, sprinkle with 1 cup flour, and mix again until smooth. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
• By hand, or using a mixer, mix egg yolks into batter one by one until well blended. Gradually add remaining 4 cups flour. Add 4 ounces melted butter and mix until batter is very smooth. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
• Brush two baking sheets with melted butter. Heat oven to 375 degrees. Dust a work surface with flour, and divide dough into 12 portions. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter. Coil gently but tightly to make a slightly rounded bun shape, tucking the inside end of the rope into the center of the bun, and the outside end under the bun. Place buns on baking sheets about 3 inches apart. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
• Uncover buns and bake until light golden brown, 10 to 15 minutes. Transfer to a cooling rack and dust generously with confectioners' sugar. Serve warm or at room temperature.