No Knead 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:

• 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.