This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich No-Knead Mallorca Bread is a great addition to your go-to bread recipes.
If the name seems rather foreign to you, you might think that this bread, this Mallorca bread involves a complicated process, right?
Fear not, my friends. Our version of Mallorca here is just the same as making regular bread dough, but this one requires no kneading. That is right, no
Pan De Mallorca (puerto Rican Sweet Bread)
Mallorca is a sweet bread from Puerto Rico that is characterized mostly for its coiled shape and its eggy and buttery profile.
It is like a brioche (which we also have in this site). But unlike the brioche which is made in a different way, making mallorca is as simple as making any bread dough we have made here so far.
Add the flour gradually while stirring. Continue adding just until the dough has started to come together into a shaggy mass, as shown below. You may have a little amount of flour left.
The Best Bread In The World
Continue to stir the dough until it gathers in the center of the bowl. You want it to be a little bit more refined and a bit smoother. And here is the breezy part, wait.. cover the dough with a clean kitchen towel. Yes, skip kneading.
Gently punch the risen dough and on a floured board, use a rolling pin to roll it into a 14×18 inch rectangle. Spread melted butter all over the dough.
Using a pizza cutter or a sharp knife, cut the long side of the dough into one-inch strips. You can make about 8-9 strips.
Mallorca Bread Buns
Now it is time for the second rise. Cover the pan loosely with a kitchen towel. Let them rise for 1 hour.
Bake the mallorca for 12-18 minutes, or until they are lightly golden. And my favorite part, once they have cooled slightly, sprinkle powdered sugar over the buns.
Sprinkle as little or as much sugar as you like. Then bite into this super soft, melt in your mouth bread. Enjoy every bite of your masterpiece! Wasn’t that easy? I am seriously thinking of making another batch.
Ensaïmada De Mallorca (spanish Sweet Bread)
Tomorrow, be sure to come back for my Thursday Thoughts, where you can get a glimpse of my month in a blog post.
This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich No-Knead Mallorca Bread is a great addition to your go-to bread recipes.
Nutrition Facts No-Knead Mallorca Bread Amount Per Serving (1 bun) Calories 371 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 7g 44% Cholesterol 94mg 31% Sodium 168mg 7% Potassium 102mg 3% Carbohydrates 55g 18% Fiber 1g 4% Sugar 12g 13% Protein 7g 14% Vitamin A 435IU 9% Calcium 42mg 4% Iron 2.8mg 16% * Percent Daily Values are based on a 2000 calorie diet.
Ensaimada De Mallorca
Serving: 1 bun | Calories: 371 kcal | Carbohydrates: 55 g | Protein: 7 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 94 mg | Sodium: 168 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 435 IU | Calcium: 42 mg | Iron: 2.8 mg
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.(This post may contain affiliate links at no extra cost to you. This is my way to keep this site afloat and free of ads. Read my full disclosure
Pan De Mallorca Recipe
These mallorcas are so light, puffy, fluffy and anything you might think could describe eating a sweet cloud! They’ll melt in your mouth, especially when warm or toasted. Traditionally these are served with confectioner’s sugar on top, but read below where I share other delicious ways for serving, including my favorite, toasted with butter and cinammon-sugar. So many ways to use this traditional Puerto Rican bread! I’m sure you’ll love this mallorca bread recipe!
If you haven’t heard about mallorcas before you might be wondering, what the heck are mallorcas? And I got you in here! Mallorcas are a Puerto Rican sweet bread that’s eaten mostly during breakfast. It’s like our version of a croissant or a brioche! But mallorcas are sweeter and cake-ier. You’ll feel like eating sweet puffy clouds!
Mallorcas have a deep yellowish color thanks to the extra egg yolks and amount of butter in the dough. But the key word is yellowish, not yellow. When you see a bright yellow mallorca it’s probably because it has artificial coloring added to it. Same as when you see a bulky and stiff mallorca, it probably has been made with hydrogenated fats. And you know me, I eat everything, and I mean everything!! But always made with the freshest, cleanest and purest ingredients. So this is my clean and homemade mallorca’s recipe version, which I know you will love at first bite!
Mallorca Bread: Soft Puerto Rican Sweet Rolls
I have to admit that as a girl I was never a fan of mallorca bread. Shame on me, right? The idea of plain bread just with powdered sugar didn’t entice me at all. But back in high school, when you would eat anything in front of you and your jeans size will get even smaller for some strange reason, I had them in a grilled cheese with powdered sugar dusted after being toasted, another typical way to prepare mallorcas here, and that was my real high school crush! I just fell in love with them. Toasty, sweet and very cheesy!
I promise you this is a surprisingly easy recipe! It’s not chaotic and doesn't need secondary components such as frosting or fillings to enjoy them. You’ll see that most of your active time will be taking out of the fridge or serving ingredients, no complicated steps to make in advance. I just wanted to make one of those comprehensive posts to give you as much detail as possible, because if you make these right, you my friend are up to something extraordinarily delicious! Read my rundown before entering directly to the recipe so have an idea of the process beforehand.
Sometimes you may think what are other ways to eat mallorcas, besides plain with powdered sugar on top. Here are some delicious ideas to enjoy them:
Puerto Rican Mallorca Recipe
Mallorcas can be stored in an airtight container or sealed plastic bag for almost a week. If you environment is pretty humid, place them in the fridge after the second day (if there are still leftovers!). Thanks to the tangzhong method that I mentioned earlier, mallorcas will be good, soft and fresh for days. You can eat them at room temperature or reheat them on a 325° toaster oven or in a griddle to have them plain or with any of the mentioned fillings.
Do yourself a favor and invest in a good reliable kitchen scale. It’s so necessary, especially when doing breads. This kitchen scale is the one I have, it’s fully digital and has the tare function! This allows you to bring the scale to zero and keep measuring and adding ingredients in the same bowl. No need to transfer or use different bowls for each ingredient.
So I guess the question is, when are you going to make these mallorcas?!! And how would you love to serve them? If doing the cinnamon-sugar version, you know I’m coming over! Let me know in the comments below!
Mallorca Bread (pan De Mallorca )
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◯ Salted butter, preferably organic and European style for a higher fat content (I used salted Kerrygold), cubed and softened - 8 TBSP, 113.5g, plus about 2 to 3 TBSP to be melted and brushed over mallorcas after baked
Equipment: stand mixer with hook, baking sheet with parchment paper or silicon mat, pizza cutter, dough cutter or sharp knife, pastry brush
Mallorca Sweet Bread
In a medium bowl combine the 3 cups + 3 tablespoons of all purpose flour with the cup of bread flour using a hand whisk.
Mix 3 tablespoons of the flour mixture with the half cup of water. Heat 15 seconds in the microwave. Stir. Repeat 2 - 3 more times but only for 10 seconds, until the mixture is thick and shiny with a pudding-like consistency. Let it cool down completely. If in a hurry, place it in the fridge for a few minutes to help it loose the heat and cool down faster.
In the bowl of a stand mixer with the paddle attachment combine the 2 eggs, the 2 egg yolks, the ¾ cup of buttermilk or milk, the ½ cup of sugar, the packet of instant yeast and the cooled down thick flour-water mixture. Mix for 30 seconds to 1 minutes in medium slow speed (#2 in the Kitchen Aid) until everything has smoothly blended.
Mallorca Bread: Good, Fluffy And Easy To Make At Home!
Add about 1 cup of the flour mixture and mix in the slowest speed (#1) until well hydrated. You
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