Golden and dusted with powdered sugar, these super soft and buttery Mallorca bread rolls are adorable swirls of Puerto Rican goodness. No-knead and out of the oven in 18 minutes, they might just become your new favorite treat!
Why You’ll Love This Mallorca Bread Recipe
Mallorca bread is perfect for days when you don’t feel like endlessly kneading to make a yummy sweet bread.
- Perfect for brunch. Served with coffee, tea, or made into a sandwich with melty cheese and ham, a bite of this sweet bread is just what you need to end brunch on the sweetest possible note. Everyone will love it!
- No-knead. Even if you’ve never made bread before, this recipe is super beginner-friendly because there’s no kneading involved.
- Simple. It’s made with simple ingredients and doesn’t require any complicated techniques. While there are a few steps, this recipe is actually very easy to make.
- Freezer-friendly. Popping one out of the freezer makes for an almost instant sweet treat when you want something warm and baked, but can’t bother to turn on the oven.
What Is Pan de Mallorca?
Pan de Mallorca is a traditional Puerto Rican sweet bread. It’s soft, fluffy, and swirly— it looks like a dusted cinnamon roll. Eggs, flour, butter, and yeast are the main ingredients. Despite being a “sweet bread,” you can still slice them open and fill them with ham and cheese for a sweet and savory treat. They’re typically enjoyed for breakfast or as an afternoon snack.
Recipe Ingredients
You’ll need the typical bread-making ingredients for this: flour, eggs, milk, and butter. Check the printable recipe card at the bottom of the post for full ingredient amounts.
- Water
- Whole Milk: Low-fat will also work, but whole milk will make your bread softer with it’s extra fat.
- Active Dry Yeast: You can use the same amount of instant yeast.
- Granulated Sugar: Light brown sugar works too.
- Butter: I prefer unsalted butter. You can use salted butter if you remove the salt in the rest of the recipe.
- Egg Yolks
- Vanilla Extract
- All Purpose Flour: I like to use all purpose flour because it has a lower protein amount than bread flour, giving your mallorca a softer final texture.
- Salt
- Powdered Sugar
How to Make Mallorca Bread
Pan de Mallorca is a no-knead bread any home-baker will appreciate because it makes things so much easier. The recipe card at the bottom of the post contains more detailed instructions on how to make it.
- Proof the yeast. Heat the water and milk until warm. Add the yeast and some sugar. Whisk and let the mixture rest until bubbly.
- Mix the wet ingredients. Add the remaining sugar, melted butter, yolks, and vanilla extract to the yeast mixture. Stir well.
- Add the flour. Stir in the flour and salt until a loose dough comes together.
- Let it rise. Cover the bowl with a clean kitchen towel. Let it rest until doubled in size.
- Roll the dough. Dust a large surface with flour and roll the dough into a rectangle.
- Cut it. Brush the remaining butter over the bread. Cut the dough into lengthwise strips.
- Shape the rolls. Roll each strip into a roll. Place them on a lined cookie sheet.
- Second rise. Brush leftover butter over the rolls. Cover them and let them rise until nearly doubled in size.
- Bake them. Bake the rolls until lightly browned.
- Dust them. Remove them from the oven and dust them with sugar. Serve and enjoy.
Tips for Success
This Puerto Rican sweet bread can be spiced up with ham and cheese, chocolate chips, and apples.
- Add ham and cheese. Use leftover Mallorcas to create an amazing sandwich. Slice them in half and stuff them with ham and cheese. Toast them and enjoy. Sometimes I also add a fried egg.
- Avoid cloudy days. If possible, avoid cloudy, cold, or rainy days when making this recipe. The dough can take up to a full day to rise properly. On the other hand, warm sunny days will be your best friend.
- Let them cool. Once you remove the pan de mallorca from the oven, let them cool completely before dusting them with sugar. If you do it while still hot or warm, the sugar will clump and begin to melt.
- Add chocolate chips. Stirring 1/2-1 cup of semi-sweet chocolate chips into the dough will make the rolls super decadent and dessert-like. While not traditional, this is a delicious twist!
What to Serve with Puerto Rican Sweet Bread
Mallorca bread is amazing with your favorite cup of tea, coffee, or a glass of milk. If you’re a coffee person like me, try it with my Café de Olla. If you are making these for the holidays, don’t forget a batch of Coquito to really get the party started!
How to Store Leftovers
If the area where you live isn’t humid, you can store the bread in a paper bag for up to 3 days. For longer storage, keep them in an airtight container for up to 5 days. To reheat them, microwave the Mallorcas for 10-20 seconds, until just warmed through.
Can I Freeze Mallorca Bread?
Yes, but don’t dust them with powdered sugar. Place the bread on a parchment lined baking sheet. Freeze it for 1-2 hours. Wrap each piece in plastic wrap twice and then in foil once. Place them in a freezer-friendly bag or container. Freeze for up to 2 months.
Thaw: Set on the counter at room temperature until fully thawed. Enjoy at room temperature or reheat in the microwave to warm again. Dust them with powdered sugar right before serving.
More Bread Recipes
- Homemade Pita Bread Recipe
- Chewy Ciabatta Bread
- Texas Roadhouse Rolls
- Sweet Corn Bread
- Homemade Potato Bread
- Potato Dinner Rolls
- Homemade Crescent Rolls
- Soft Hawaiian Rolls
Mallorca Bread
Ingredients
- ¼ cup warm water, 105°F
- 1 cup warm whole milk
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar, divided
- ½ cup melted butter, plus 2 tablespoons more for brushing on the bread
- 4 egg yolks
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all purpose flour
- ½ teaspoon salt
- Powdered sugar, for dusting
Instructions
- Heat the water and milk just until warm (105°F). Pour into a large bowl and stir in the yeast and a tablespoon of sugar. Allow to sit for 5 minutes until the yeast begins to bubble.
- Stir the remaining sugar and the 1/2 cup melted butter into the yeast. Add the egg yolks and vanilla and mix well.
- Stir in 3 ½ cups of flour and salt until well combined. If the dough is too sticky, add a little more flour until a soft dough forms.
- Cover the dough with a towel and place in a warm place. Allow to rise until doubled, about 1 hour.
- Dust a large surface with flour and roll the dough out into a 14×18 inch rectangle.
- Melt the remaining 2 tablespoons of butter and brush over the bread. Use a sharp knife or a pizza cutter and cut 1 inch wide strips down the length of the dough.
- Line a large cookie sheet with parchment paper or a silicone baking mat. Roll each strip up and into a roll and place on the cookie sheet. Leaving about 3 inches between each roll for spreading.
- Brush the tops with any leftover melted butter and cover lightly with a tea towel. Allow bread to rise in a warm place until nearly doubled, about another 45 minutes to an hour.
- Heat the oven to 350°F and place the rolls in the pre-heated oven. Bake until lightly browned, between 12 and 18 minutes.
- Remove and dust with powdered sugar. Serve warm or let cool completely before storing.
Notes
Nutrition
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