Description

Pan de Mallorca is a soft, sweet, and fluffy Puerto Rican bread roll, perfect for breakfast or as a snack, often dusted with powdered sugar and enjoyed with coffee or ham and cheese.

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 warm water
1/2 cup granulated sugar
1/2 tsp salt
2 large eggs
1/2 cup unsalted butter, softened
1/4 cup unsalted butter, melted (for brushing)
Powdered sugar, for dusting

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Instructions

In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour, sugar, and salt.
In another bowl, whisk together the warm milk, eggs, and softened butter.
Add the yeast mixture and milk mixture to the dry ingredients and mix until a sticky dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Punch down the dough and divide it into equal portions. Roll each piece into a rope and coil into a spiral shape.
Place the shaped rolls on a greased baking sheet, cover, and let rise again for about 45 minutes.
Preheat the oven to 350°F (175°C). Brush each roll with melted butter.
Bake for 15-20 minutes or until lightly golden brown.
Remove from the oven and let cool slightly, then dust generously with powdered sugar before serving.

Notes

For extra richness, use whole milk and high-quality butter.
You can freeze the shaped, unbaked rolls and bake them later.
Serve with ham and cheese for a savory twist.

Nutrition

Serving Size: 1 roll
Calories: 220
Sugar: 9g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg