MALLORCA BREAD: SOFT PUERTO RICAN SWEET BREAD ROLLS
Mallorca bread is Puerto Rican sweet rolls. They are plump, fluffy, buttery rolls dusted with powdered sugar. The perfect compliment to a cup of coffee.
Provided by The Noshery
Categories Breakfast
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute.
- Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour.
- Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. Turn out onto a floured work surface and knead until tacky.
- Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
- Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on a work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the dough pieces into 1/2-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
- Pre-heat oven to 350 degrees.
- Place 6 rolls per sheet pan, loosely cover with a 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 buns to cool, sift generously with powdered sugar. Enjoy with coffee!
Nutrition Facts : Calories 360 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
NO-KNEAD MALLORCA BREAD
Steps:
- In a mixing bowl, sprinkle the yeast over the warm water. Let this mixture stand for about 5 minutes, or until it is foamy. Add the milk, 1/2 cup melted butter, sugar, salt, egg yolks and vanilla extract. Stir well with a wooden spoon until incorporated.
- Add the flour gradually while stirring, adding only enough just until the dough turns into a shaggy mass. Stir the dough with a wooden spoon until it gathers in the center of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
- Deflate the dough. On a floured board, roll it to an 18x14 inch rectangle. Brush melted butter all over the dough. Cut the long side of the dough into 8 or 9 one-inch strips using a pizza cutter or a knife.
- Roll the strips into coils or spirals. Arrange them on a baking pan that is lined with parchment paper. Cover and let rise for 1 hour.
- Preheat oven to 350 F and bake the mallorca for 12-18 minutes or until lightly golden. Sprinkle icing sugar on top.
Nutrition Facts : ServingSize 1 bun, Calories 371 kcal, Carbohydrate 55 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 168 mg, Fiber 1 g, Sugar 12 g
MALLORCA BREAD
Steps:
- In a large bowl, combine water and yeast. Let it sit until dissolved for 3-5 minutes.
- Then lightly whisk in the milk, butter, egg yolks, vanilla extract, salt, and sugar.
- Finally, add 3 cups of flour, then thoroughly mix with your hands or a spoon. The dough is going to be sticky, but if it's too sticky, add some of the remaining flour a little at a time. Use as little flour as possible.
- Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1½ to 2 hours or until doubled.
- Punch dough down. At this point, you may refrigerate the dough for a couple of hours or overnight. Refrigerating the dough makes it easier to work with. However, you can proceed to the next step without chilling the dough.
- When ready to shape, roll out to a ¼-inch thick rectangle. Lightly brush with melted butter. With a sharp knife, pizza wheel, or dough cutter, make 6-8 even-sized strips.
- Coil the dough to make flattened spiral buns, tucking the end under the bun, to help the dough stay in shape.
- Place on a baking sheet (half sheet works, too) with parchment paper to prevent the dough from browning too much on the bottom. If desired, brush again with melted butter.
- Let it rise again for about 45 minutes, then bake in a 350℉/177℃ oven for 12-18 until lightly browned.
- Remove, let it rest for a few minutes, and sprinkle with powdered sugar if desired. Then eat to your heart's desire.
Nutrition Facts : Calories 528 kcal, Carbohydrate 84 g, Protein 12 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 305 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 roll, TransFat 0.5 g, UnsaturatedFat 5 g
MALLORCA BREAD
I had this at a Starbucks® when I went to Puerto Rico and made it myself a few times. It is my favorite type of bread, with a fluffy consistency and an egg taste. Hope you like it too.
Provided by James
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 9
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl, about 5 minutes. Add 2 1/2 cups flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well.
- Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes.
- Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter.
- Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 34.8 g, Cholesterol 90.9 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 261 mg, Sugar 7.9 g
BREAD - MALLORCA BREAD (SOFT PUERTO RICAN SWEET BREAD ROLLS) RECIPE - (4.3/5)
Provided by á-47159
Number Of Ingredients 9
Steps:
- In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. Add egg mixture to yeast mixture and whisk until well combined. Add 1 teaspoon salt and 6.5 cups 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. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour and roll out to about 1/4 inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun. Pre-heat oven to 350 degrees. Place 6 rolls per 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 buns to cool, sift generously with powdered sugar. Enjoy with coffee! Notes: Do not use dark pans for rolls as it will over darken the bottoms. Must refrigerate for at least 3 hours, allowing the dough to be easier to handle. Use day old rolls for ham and cheese grilled sandwiches.
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