Description
Soft and fluffy Pan de Mallorca is a traditional Puerto Rican sweet bread roll, perfect for breakfast or an afternoon treat. Its rich, buttery dough and delicate sweetness make it irresistible.
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup water (as needed)
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the eggs and melted butter to the flour mixture, followed by the yeast mixture.
- Mix the dough until combined, adding a little water if needed to form a soft dough.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 to 2 hours, or until doubled in size.
- Punch down the dough and roll it out into a rectangle on a lightly floured surface.
- Cut into long strips and roll each strip into a spiral shape.
- Place the rolls on a greased baking sheet, cover, and let rise for another 45 minutes.
- Preheat oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until golden brown.
- Let them cool slightly and dust generously with powdered sugar before serving.
Notes
- You can add a touch of vanilla or lemon zest to the dough for extra flavor.
- Best enjoyed warm with a cup of coffee or hot chocolate.
- Store leftovers in an airtight container to keep them soft.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg