Mallorca Bread: Good, Fluffy and Easy to Make at Home!
Some breads are wallflowers at the table. Mallorca bread is not one of them. This coiled, golden beauty rises to every occasion, breakfast, brunch, snack attack, or that fancy coffee moment you’ve been meaning to romanticize.
You’ll start by mixing up a simple dough enriched with egg yolks, warm milk, and a bit of butter. After one good rise and a generous brush of more butter, it gets cut into strips and twirled into charming spirals. Once puffed and baked, the rolls get a final kiss of cream before heading to the oven. It’s sweet, slightly rich, and cloud-soft.
What is Mallorca Bread?
Mallorca bread (also known as "pan de Mallorca") is a sweet bread that hails from Puerto Rico, with distant roots tracing back to Spain’s Ensaïmada. Named after the Balearic island of Mallorca, where the original spiral-shaped bread gained fame, this Caribbean variation swapped pork fat for butter and added sweetness to better suit local tastes.
Traditionally served for breakfast or as a snack with café con leche, Mallorca bread is soft, coiled, and typically dusted with a generous layer of powdered sugar. Puerto Rican bakeries often feature it front and center, and you’ll usually find it next to strong coffee, smiles, and maybe a little salsa playing in the background.
Pro Tips for the Best Mallorca Bread
- Yeast is picky, so aim for water and milk that feel warm to the touch, not hot.
- Don’t disregard that 10-minute proofing time in the beginning, as it ensures your dough will rise beautifully.
- Let it rise in a warm place. Drafts are the enemy, so tuck it into a cozy corner, or a warm oven that is turned off to rest in.
- Aim for symmetry when slicing the dough, so the rolls bake evenly.
Can I Make This Dough Ahead of Time?
Absolutely. Once the dough has completed its first rise, cover it tightly and refrigerate it overnight. Let it come to room temperature before rolling and shaping.
Is It Okay to Use Plant-Based Milk?
Oat milk, almond milk, or soy milk can work, though they might alter the flavor. Choose an unsweetened variety to stay close to the original taste.
Can I Freeze Mallorca Bread?
Yes! Once baked and cooled, you can freeze the rolls in a container. Just reheat in the oven for a few minutes until warm.
How Sweet Is This Bread?
It’s mildly sweet, think along the lines of a sweet roll rather than a dessert. The powdered sugar on top is the main source of extra sweetness.
What’s the Cream for?
Brushing full-fat cream on top right before baking gives the rolls a golden finish and a subtle richness.
Can I Add Fillings?
Traditionally, Mallorca bread is unfilled, but if you can still go for it! A little guava paste, cream cheese, or even Nutella could work inside.
What If I Don’t Have a Pastry Brush?
No worries, just use the back of a spoon or a bit of paper towel dipped in butter or cream to brush the surface.
Ingredients
How to Make Mallorca Bread
In a small bowl, whisk together warm water, dry yeast, and 1 tablespoon of sugar. Let it rest for 10 minutes until foamy.
In a small bowl, whisk together warm water, dry yeast, and 1 tablespoon of sugar. Let it rest for 10 minutes until foamy.
In a large bowl, whisk in the warm milk, egg yolks, melted butter, and the rest of the sugar. Once smooth, pour in your bubbly yeast mixture.
In a large bowl, whisk in the warm milk, egg yolks, melted butter, and the rest of the sugar. Once smooth, pour in your bubbly yeast mixture.
Gradually add the flour and salt. Stir with a wooden spoon or spatula until the dough starts to come together.
Gradually add the flour and salt. Stir with a wooden spoon or spatula until the dough starts to come together.
Knead the dough until smooth, stretchy, and no longer sticky. Then, cover and let it rise in a warm spot for about 1 hour, or until doubled in size.
Knead the dough until smooth, stretchy, and no longer sticky. Then, cover and let it rise in a warm spot for about 1 hour, or until doubled in size.
Punch down the dough and roll it into a large rectangle. Brush the surface generously with melted butter and slice the dough into 12 even strips.
Punch down the dough and roll it into a large rectangle. Brush the surface generously with melted butter and slice the dough into 12 even strips.
Roll each strip into a tight spiral, like a cinnamon roll, and place on a parchment-lined baking sheet.
Roll each strip into a tight spiral, like a cinnamon roll, and place on a parchment-lined baking sheet.
Let the spirals rest for another hour until puffy and relaxed. Preheat your oven to 180C/350F. Brush the tops of the rolls with full-fat cream and bake for 15–20 minutes.
Let the spirals rest for another hour until puffy and relaxed. Preheat your oven to 180C/350F. Brush the tops of the rolls with full-fat cream and bake for 15–20 minutes.
Once they’re out of the oven and slightly cooled, dust with powdered sugar and serve with coffee or tea.
Once they’re out of the oven and slightly cooled, dust with powdered sugar and serve with coffee or tea.
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