Pan de mallorca traces its roots to the Spanish island of Mallorca, where these sweet rolls were known as ensaimadas. These fluffy buns, their dough coiled into the shape of snail shells, became a beloved treat in Puerto Rico. Available at bakeries throughout the island, mallorcas are sometimes used as sandwich rolls. More often, however, they are sliced in half, lightly toasted, then spread with melted butter and sprinkled with powdered sugar.
Recipe Servings: 12
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a large bowl, mix together lukewarm water, milk, sugar and yeast.
- Gradually stir in 1 cup of flour and mix until smoothly blended.
- Cover and allow batter to rest in a warm place until it has risen and is foamy, around 50 minutes.
- Add eggs, one by one, to batter, and mix until well blended.
- Gradually stir in remaining 4 cups of flour. Add melted butter and blend until batter is smooth.
- Cover bowl and let dough rise in a warm place for 1 hour, until it doubles in size.
- Uncover dough and punch down.
- On a lightly floured surface, divide dough into 12 equal portions. With both hands, shape each portion into a narrow rope around 12 inches long.
- Brush each dough rope with melted butter, then carefully roll each rope into a tight, flat spiral.
- Arrange buns on a large baking sheet, lightly greased with butter.
- Brush tops of buns with a little more melted butter and cover lightly with aluminum foil or plastic wrap. Allow buns to sit for another 30 minutes, until they double in size.
- Preheat oven to 375°F. Uncover buns and bake for 15–20 minutes, until golden.
- Remove mallorcas from oven and transfer to a large plate.
- Sprinkle pan de mallorca with powdered sugar.
- Serve warm or at room temperature with fresh butter.
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