Why You’ll Love This Recipe

Pan de Mallorca is a beloved Puerto Rican sweet bread known for its soft, fluffy texture and signature spiral shape. Lightly sweet with a tender crumb and a dusting of powdered sugar, these buttery rolls are perfect for breakfast or an afternoon treat. Whether paired with coffee or used as sandwich bread, Pan de Mallorca brings a taste of Caribbean warmth to your kitchen.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flouractive dry yeasteggswarm milkgranulated sugarunsalted butter (softened)saltpowdered sugar (for dusting)

directions

In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, beat the eggs and sugar together until light in color.

Add the yeast mixture to the egg mixture and stir to combine.

Gradually add flour and salt, mixing until a dough forms.

Knead in the softened butter a little at a time until fully incorporated and the dough becomes smooth and elastic.

Cover the dough and let it rise in a warm place for 1-2 hours, or until doubled in size.

Punch down the dough and roll it out into a large rectangle on a lightly floured surface.

Roll the dough tightly into a log and slice into equal pieces.

Coil each slice into a spiral shape and place on a greased or parchment-lined baking sheet.

Cover loosely and let rise again for 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake for 15-20 minutes or until lightly golden.

Remove from oven and let cool slightly before dusting generously with powdered sugar.

Servings and timing

This recipe yields 10-12 rolls.Preparation time: 25 minutesRising time: 1.5-2.5 hoursBaking time: 15-20 minutesTotal time: 2.5-3.5 hours

Variations

Add a touch of orange or lemon zest to the dough for a citrusy twist.

Brush with a sugar glaze instead of powdered sugar for a glossy finish.

Stuff the spirals with a thin layer of guava paste or sweet cream cheese before rolling for a rich filling.

Make mini versions for party trays or brunch spreads.

storage/reheating

Store Pan de Mallorca in an airtight container at room temperature for up to 2 days.For longer storage, keep in the refrigerator for up to 5 days or freeze for up to 2 months.To reheat, warm in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

FAQs

What makes Pan de Mallorca so fluffy?

The enriched dough with eggs, butter, and proper kneading helps create a soft, airy texture.

Can I make this dough ahead of time?

Yes, the dough can be made a day ahead and refrigerated before the second rise.

Why didn’t my rolls rise properly?

Make sure your yeast is active and the dough is kept in a warm, draft-free environment.

Can I use instant yeast?

Yes, you can substitute instant yeast and mix it directly with the flour, skipping the proofing step.

Is this bread very sweet?

It’s mildly sweet, with most of the sweetness coming from the powdered sugar topping.

Can I freeze the baked rolls?

Yes, let them cool completely before freezing. Reheat before serving.

What’s the best way to shape them?

Roll the dough tightly into a log, slice evenly, and coil into spirals for that classic look.

Can I use a stand mixer?

Absolutely, using a stand mixer with a dough hook will make kneading easier and faster.

Do they need to be glazed?

No, the traditional version uses powdered sugar, but a light glaze can add extra shine and sweetness.

Are these good for sandwiches?

Yes, they’re often used for sweet-savory combos like ham and cheese or egg sandwiches.

Conclusion

Pan de Mallorca is a soft, buttery roll that captures the essence of Puerto Rican baking. With its delicate sweetness and tender texture, it’s the perfect bread for breakfast, snacking, or sandwiches. Once you master this homemade version, you’ll find yourself returning to it again and again for a comforting and delicious treat.