Puerto Rican Sweet Bread (Mallorca)
Pan de Coco (Coconut Bread)
Originally from the Spanish island of Majorca, the Puerto Ricans have made Mallorca a versatile delicacy which can be eaten by itself, as a meal accompaniment or used to make sandwiches. When baked the sweet dough of this Puerto Rican Sweet Bread is sprinkled with light powdered sugar! Yummy!
INGREDIENTS
- 1/4 oz dry yeast
- ½ cup room temperature milk
- 1½ cup room temperature water
- 8 egg yolks
- ¾ cup white sugar
- 1/2 lb butter + 1/4 lb melted and cooled for brushing
- 6½ cups bread flour and extra to flour work surface
- 1 tsp salt
- Powder sugar
INSTRUCTIONS
- In a large bowl combine, eggs, sugar and melted butter. Whisk until well combined and set aside.
- In another large bowl combine milk and water, then sprinkle in yeast and let sit for a minute. Add beaten egg yolks to yeast mixture and whisk until well combined. Add salt and then flour a cup at a time, stirring with a wooden spoon until just combined.
- Cover with kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight.
- Line two light aluminum sheet pans with parchment paper.
- Generously flour a clean work surface. Place dough on work surface, sprinkle with flour and roll out to about ¼ inch thick. Cut the dough evenly into 12 strips then roll the strips into coils, tucking the end under the bun.
- Pre-heat oven to 350 degrees.
- Place 6 rolls on each sheet pan, loosely cover with kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
- Allow to cool, dust generously with powdered sugar and enjoy!
NOTES
- Do not use dark pans for rolls as they will over darken the bottom.
- Refrigerate for at least 3 hours so dough is easy to handle.
- Use day old rolls for ham and cheese grilled sandwiches.
Adapted from recipelink.com
Share
Let’s get social