Puerto Rican Sweet Bread (Mallorca)

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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

  1. In a large bowl combine, eggs, sugar and melted butter. Whisk until well combined and set aside.
  2. 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.
  3. Cover with kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight.
  4. Line two light aluminum sheet pans with parchment paper.
  5. 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.
  6. Pre-heat oven to 350 degrees.
  7. 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.
  8. 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


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