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Pillowy layers of dough with a hint of vanilla bake up into fluffy golden buns that whisk you away to sunny Puerto Rico. Pan de Mallorca is all about a soft melt-in-your-mouth feel and gentle sweetness, balanced out with buttery vibes and a little Spanish flair. Every bite is a little vacation, whether you want something sweet for breakfast, a tasty snack in the afternoon, or just a treat whenever you’re craving a pick-me-up.
The first time I made these buns, my whole home smelled just like the mornings I spent at my grandma’s house. Now my kids crowd around the oven, counting down the minutes until they can sneak the first warm roll.
Essential Tools
- Fresh Eggs: Give the dough great color and a little extra richness.
- All-Purpose Flour: Keeps things soft yet strong enough to hold the swirl.
- Unsalted Butter: Lets the buttery flavor shine through and makes the rolls tender.
- Active Dry Yeast: Helps your rolls puff up nice and airy.
- Vanilla Extract: Real vanilla packs in a warm sweet aroma.
Dreamy Mallorcas Made Easy
- Baking Brilliance
- Pop the tray in your 350°F oven for 15-20 minutes. If you tap the bottom and hear a hollow sound, you nailed it!
- Final Rise
- Cover the shaped buns with a towel and give them another 30–45 minutes to plump up and get airy. This rise makes all the difference in their fluffy texture.
- Shaping Success
- Split the puffy dough into 12 chunks and roll each into a ball. Let them chill out on a lined baking sheet with space to grow.
- First Rise
- Move your kneaded mix to a greased bowl and cover it. Set somewhere warm for about 1–2 hours (just until it’s doubled in size).
- Kneading Know-how
- Knead the dough on a lightly floured counter till it’s smooth, stretchy, and bouncy – around 8–10 minutes should do it. If it feels silky, you’re set!
- Dough Development
- Mix everything together gently, then work in the soft butter. You’ll end up with a slightly sticky (but rich) dough.
- Starter Stage
- Kick things off by dissolving yeast in warm milk with a sprinkle of sugar. When it goes frothy, the yeast is alive and ready to help your dough rise.
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I tried making these for my husband’s birthday morning. He grew up in San Juan and hadn’t had a real Mallorca in ages. The first bite took him right back to his hometown – now it’s a sweet tradition we share every year.
Tasty Pairings
Level up your morning and enjoy these with strong Puerto Rican coffee, a mug of hot chocolate, or both! Or, slice them and fill them with ham and Swiss cheese for a classic Mallorca sandwich that makes lunch way more fun.
Tasty Twists
Mix in fresh orange zest for a zippy citrus take. Sprinkle cinnamon sugar onto the stretched-out dough for a cozy cinnamon swirl. Got a sweet tooth? Toss in mini chocolate chips before shaping the rolls – you’ll get melty goodness in every bite.
Keeping Them Fresh
Mallorcas stay soft for about three days at room temperature if you stash them in an airtight box. If you want to make them last, wrap cooled rolls in plastic then freeze in zip bags. Warm them up from the freezer in a 300°F oven for ten minutes and they taste fresh-baked again.
After making these for years, I know Pan de Mallorca is all about family, sharing stories, and that little bit of kitchen magic. They remind me that it’s the care and love in every step that matters. Whether you’re serving them up with a cup of strong coffee or laying them out for a crowd, you’re bringing a bit of Puerto Rican joy to your table.
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Recipe Questions & Answers
- → Can I prepare these the night before?
- You sure can! Shape the dough, pop them in your pan, then cover and keep in the fridge overnight. Before baking, let 'em sit out for half an hour.
- → Why didn't my dough rise?
- Yeast might be old or your milk may have been too hot, which can wipe out the yeast. Make sure your kitchen's warm enough too.
- → Can I freeze these rolls?
- Yep, baked rolls freeze great for up to a month. Let them thaw on the counter and give a quick reheat in the oven before eating.
- → What can I serve with Pan de Mallorca?
- People love them with coffee or hot chocolate. Try them with some butter or fresh fruit too.
- → Can I use instant yeast instead?
- Sure thing, use the same amount. Skip the yeast bubbling step; just mix it into your flour and you're good.