As I sifted through my pantry, searching for a way to elevate my lazy Sunday breakfast, I stumbled upon an old recipe that instantly took me back to the bustling streets of Puerto Rico. There’s something enchanting about the sweet aroma of freshly baked Mallorca bread wafting through the kitchen, with its fluffy texture and buttery goodness waiting to be enjoyed. These Puerto Rican sweet rolls, lightly dusted with powdered sugar, have a magical quality that turns an ordinary morning into a delightful experience.
Whether you’re sipping coffee or hosting brunch, the allure of these soft, pillowy rolls will win the hearts of everyone at the table. Dive into this nostalgic treat and discover how easy it is to bring a taste of Puerto Rico to your home. Let’s create a memorable, sweet beginning to your day with Mallorca bread!
Why is Mallorca Bread a Must-Try?
Simplicity: This recipe is incredibly easy to follow, making it perfect for both beginners and seasoned bakers alike.
Fluffy Texture: You’ll love the open, airy crumb that makes each bite feel like a cloud.
Versatile Delight: Enjoy it as a breakfast roll, an afternoon snack, or even as a delightful addition to brunch.
Crowd-Pleaser: Give your guests a taste of Puerto Rico’s sweet charm, and they’ll keep coming back for more.
Time-Saving: Quick to prepare and requires minimal active cooking time, leaving you free to savor your morning coffee. You can even check out our guide on Puerto Rican breakfast delights for more inspiration!
Mallorca Bread Ingredients
Note: Gather these ingredients to whip up delightful Mallorca Bread that will transport you to the sunny streets of Puerto Rico.
For the Dough
- 1 pkg dry yeast (1/4 oz) – Ensure yeast is not expired for proper rising.
- 1/2 cup milk, lukewarm – Whole milk adds moisture and richness, enhancing the final roll.
- 1 1/2 cup water, lukewarm – This hydrates the dough and is crucial to activate the yeast properly.
- 8 egg yolks – They provide richness and color; using yolks creates softer rolls.
- 3/4 cup white sugar – Sweetens the dough beautifully; feel free to substitute with alternative sweeteners if needed.
- 3 sticks butter (6 oz), melted and cooled to lukewarm – This contributes fluffiness and flavor; melting ensures even mixing.
- 6 1/2 cups bread flour – Unbleached flour builds structure, offering a light texture; all-purpose flour makes denser rolls.
- 1 teaspoon salt – Enhances flavor; avoid excessive salt as it can inhibit yeast activity.
For Dusting
- Powdered sugar – Dust generously for added sweetness and that beautiful, inviting finish.
Unleash the magic of Puerto Rico in your kitchen with these key Mallorca Bread ingredients!
How to Make Mallorca Bread
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Combine ingredients: In mixing bowls, whisk together egg yolks, sugar, and melted butter until well-blended. In another bowl, mix lukewarm milk, water, and sprinkle the yeast; let it sit for about a minute to activate.
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Mix together: Pour the yeast mixture into the egg mixture and stir well to combine for a nourishing, sweet base.
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Incorporate dry ingredients: Gradually add salt and flour to the mixture using a dough hook attachment until the dough starts forming a sticky ball.
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Knead the dough: Transfer the dough to a floured surface and knead until it’s tacky. Place it in a greased bowl, cover, and let it rise for 2 hours, or until it becomes double in size and delightful.
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Shape the rolls: Tear the risen dough into 12 pieces, rolling each piece into ropes and coiling them into bun shapes. Arrange them on parchment-lined baking pans for the second rise.
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Allow for second rise: Cover the shaped rolls and let them rise for another 45 minutes while preheating your oven to 350°F (175°C) for that perfect bake.
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Bake the rolls: Brush the tops with melted butter and bake for 20-25 minutes, until they turn a lovely golden brown.
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Cool and finish: Let the rolls cool slightly before dusting generously with powdered sugar for that sweet, irresistible touch.
Optional: Serve warm with a side of fresh fruit for a vibrant breakfast addition.
Exact quantities are listed in the recipe card below.
Expert Tips for Mallorca Bread
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Yeast Check: Always ensure your dry yeast is fresh and active. Expired yeast will prevent your dough from rising properly.
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Perfect Temperature: Use lukewarm liquids to activate yeast efficiently; temperatures over 120°F will kill it, resulting in dense rolls.
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Flouring Technique: Avoid over-flouring your surface when kneading. A slightly tacky dough is key to achieving that fluffy Mallorca bread texture.
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Resting Time: If the dough becomes too elastic when shaping, let it rest for a few minutes. This helps relax the gluten and makes handling much easier.
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Watch the Bake: Keep an eye on the rolls towards the end of baking. Every oven is different, and you want them lightly golden, not dark.
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Storage Tips: Store leftover Mallorca bread in an airtight container at room temperature. Reheat briefly before serving for optimal softness.
Mallorca Bread Variations & Substitutions
Feel free to play around with these options, adding your unique twist and flavor to this delightful bread!
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Coconut Oil: Substitute half the butter with coconut oil for a rich, tropical flavor that adds a hint of paradise to each bite.
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Stuffed Rolls: Experiment with sweet or savory fillings like guava paste or cheese to turn your mallorca into a tantalizing treat. These variations introduce new dimensions of flavor!
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Whole Eggs: For convenience, use whole eggs instead of just yolks; this creates a slightly denser roll, but it’s still delicious and easy.
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Brown Sugar: Swap out white sugar for brown sugar to infuse the bread with a mild caramel flavor, enhancing its depth and sweetness.
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Vanilla Extract: Add a teaspoon of vanilla extract to the dough for an aromatic touch that beautifully complements the sweet bread.
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Cinnamon Sugar: Before baking, sprinkle a mixture of cinnamon and sugar on top for a delightful spiced crust that adds warmth to each bite.
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Almond Milk: For a dairy-free version, use almond milk instead of regular milk, keeping the richness intact while accommodating different diets.
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Dried Fruits: Toss in some raisins or dried cranberries to the dough for pops of sweetness, creating unexpected bursts of flavor in every roll.
How to Store and Freeze Mallorca Bread
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Room Temperature: Store Mallorca bread in an airtight container for up to 3 days. This keeps them fresh and prevents drying out, ensuring that every bite remains fluffy.
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Fridge: While refrigeration isn’t necessary, if you want them to last longer, wrap the rolls tightly in plastic wrap for up to 5 days. This helps maintain texture and flavor.
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Freezer: For longer storage, freeze individual rolls in a sealed freezer bag for up to 3 months. To enjoy, thaw overnight in the fridge or reheat directly from frozen.
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Reheating: To serve, simply warm in the oven at 350°F (175°C) for about 10-15 minutes. This restores their delightful softness and taste, making your Mallorca bread as inviting as when they were freshly baked.
What to Serve with Mallorca Bread?
There’s something magical about pairing soft, sweet rolls that will elevate your breakfast or brunch experience.
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Fresh Fruit Salad:
Bright, juicy fruits like mango, pineapple, and berries create a refreshing contrast to the sweetness of the rolls. The natural acidity and flavor of the fruits can help balance the buttery richness. -
Puerto Rican Coffee:
A strong, aromatic brew adds depth and warmth, perfectly complementing the sweet rolls. The coffee’s bold notes enhance the overall experience, making every bite and sip harmonious. -
Coconut Cream:
This luscious, tropical addition enhances the flavors of the mallorca bread. The silky texture and coconut sweetness create a delightful pairing, transporting you straight to the Caribbean. -
Creamy Greek Yogurt:
Top your rolls with a dollop of tangy yogurt for a satisfying touch. The creaminess cuts through the sweetness while adding a protein boost, perfect for a wholesome breakfast. -
Cheese Board:
Introduce a variety of cheeses—think mild white cheese and aged Gouda. The savory notes of the cheese contrast beautifully against the sweet rolls, making every bite an adventurous taste experience. -
Honey or Maple Syrup:
A drizzle adds a finishing touch of decadence. Whether you prefer floral honey or rich syrup, the sweetness enhances the rolls even more, making them irresistibly indulgent.
Whether you go for a burst of fruit freshness or a bold cup of coffee, these pairings will elevate your Mallorca bread experience!
Make Ahead Options
These delightful Mallorca bread rolls are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by completing the first rise and shaping the rolls. Once shaped, cover the rolls tightly with plastic wrap and refrigerate them overnight. When you’re ready to enjoy, simply let them sit at room temperature for about 30 minutes to rise again while preheating your oven to 350°F (175°C). Bake as directed, and you’ll have warm, fluffy Puerto Rican sweet rolls that taste just as delicious as if they were made fresh that day. This way, you can save time on busy mornings, giving you a delightful taste of Puerto Rico without the fuss!
Mallorca Bread Recipe FAQs
How do I select the best yeast for my Mallorca bread?
Absolutely! Always check the expiration date on the yeast package to ensure it’s fresh. If you’re using dry yeast, look for a smooth, dry texture without clumps. If you want to ensure its potency, you can bloom it by mixing it with warm water and a pinch of sugar; it should become frothy within a few minutes.
What’s the best way to store leftover Mallorca bread?
To keep your delicious Mallorca bread fresh, store it in an airtight container at room temperature for up to 3 days. This method prevents moisture loss and keeps each roll fluffy. If you want them to last longer, you can wrap them tightly in plastic wrap and refrigerate for up to 5 days, but I recommend letting them come to room temperature before enjoying again.
Can I freeze Mallorca bread, and how?
Absolutely! To freeze your Mallorca bread, first, let the rolls cool completely. Then, wrap each roll tightly in plastic wrap and place them in a sealed freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge or reheat directly from frozen—just pop them in a preheated oven at 350°F (175°C) for 10-15 minutes, and they’ll taste as fresh as day one!
What should I do if my dough isn’t rising properly?
If your dough isn’t rising, it may be due to expired yeast or an incorrect temperature. Check that your liquids are lukewarm, around 100-110°F. If the dough feels too sticky or too dry, you can adjust by adding a little flour if it’s too sticky or a splash of lukewarm water if it’s too dry. If all else fails, give it more time to rise in a warm, draft-free area!
Are there any common allergies I should consider for Mallorca bread?
Yes! While Mallorca bread is delicious, be aware of potential allergens. The recipe contains eggs and dairy, which are common allergens. If you’re baking for someone with allergies, you could explore substitutes like using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and plant-based milks. Just keep in mind that the texture may slightly change.
Can I make Starbucks-style filled Mallorca bread?
Very! You can definitely enhance your Mallorca bread by incorporating fillings. After the first rise, flatten sections of dough and add fillings like guava, cream cheese, or even custard. Then shape and let rise again. This adds a delightful twist that takes your rolls to the next level and brings a taste of home-style bakery joy!
Mallorca Bread: Delightful Puerto Rican Sweet Rolls to Enjoy
Ingredients
Equipment
Method
- In mixing bowls, whisk together egg yolks, sugar, and melted butter until well-blended.
- In another bowl, mix lukewarm milk, water, and sprinkle the yeast; let it sit for about a minute to activate.
- Pour the yeast mixture into the egg mixture and stir well to combine.
- Gradually add salt and flour to the mixture using a dough hook attachment until the dough starts forming a sticky ball.
- Transfer the dough to a floured surface and knead until it’s tacky.
- Place it in a greased bowl, cover, and let it rise for 2 hours.
- Tear the risen dough into 12 pieces, rolling each piece into ropes and coiling them into bun shapes.
- Arrange them on parchment-lined baking pans and let them rise for another 45 minutes.
- Brush the tops with melted butter and bake for 20-25 minutes, until they turn golden brown.
- Let the rolls cool slightly before dusting generously with powdered sugar.