VegetarianPuerto Rican Panadería cuisine Baking

Mallorca Bread

Name: Mallorca Bread
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10 servings
Cuisine: Puerto Rican Panadería
Ingredients: 4 cup Bread flour; 2.25 tsp Active dry yeast; 1 cup Warm milk; 3 unit Eggs; 0.33 cup Sugar; 0.33 cup Lard or butter; 1 tsp Salt; 0.5 cup Powdered sugar

A soft, slightly sweet coiled bread dusted heavily with powdered sugar, often split and grilled with ham and cheese as a breakfast sandwich. It's a panadería staple across the island.

🇺🇸United States· Puerto Rico

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 10
Difficulty: Medium
Calories: 260 kcal

Equipment

•Stand mixer
•Baking sheet

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 8
carbs: 40
protein: 6
calories: 260

Instructions

1
Stir the yeast into warm milk with a pinch of sugar. Let it sit for 10 minutes until foamy.
2
Beat the eggs with sugar. Mix in the yeast mixture, flour, salt, and softened lard.
3
Knead the dough for about 10 minutes until it feels soft and stretchy.
4
Cover the dough in a warm spot. Let it rise for 1.5 hours until doubled in size.
5
Divide the dough into portions. Roll each piece into a long rope.
6
Wind each rope into a spiral shape. Place them onto a lined sheet pan.
7
Let the rolls rise again for 30-40 minutes until puffy.
8
Bake at 350°F for 18-20 minutes until pale golden.
9
Let the bread cool slightly. Dust generously with powdered sugar before serving.

Chef's tips

Let the dough rise in a warm, humid spot. Puerto Rican bakeries often keep dough near warm ovens for steady heat.

Storage

Store in a sealed bag at room temperature up to 2 days.

Reheating

Warm briefly in a toaster oven or split and grill as a sandwich.

Common mistakes to avoid

•Letting the dough rise too long, which makes the coils lose their shape while baking.
•Leaving off the powdered sugar, which gives the bread its traditional sweet look.