Mallorcas Puerto Rican Breakfast Sweet Rolls

Today, we make Mallorcas (or Pan de Mallorca)! These soft Puerto Rican sweet buns, lightly dusted with powdered sugar, are a staple in Puerto Rican cuisine, especially enjoyed at breakfast. Known for their fluffy texture, they can be served anytime throughout the day for a comforting, lightly sweet snack. This is what you'll need to make 12 mallorcas:

Photo byAngelica

For the Mallorcas Sponge

• 1 cup whole milk
• 2 1/4 teaspoon (1 packet) active dry yeast
• pinch granulated sugar
• 5-5 1/2 cups all-purpose flour separated, plus more for rolling out the dough

For the Mallorcas Dough

• 1/2 cup unsalted butter at room temperature
• 2/3 cup granulated sugar
• 1 teaspoons kosher salt
• 3 large eggs at room temperature

Egg Wash

• 1 large egg
• 1 tablespoon cold water

Powdered Sugar Topping

• 1/2 cup powdered sugar or as needed, for dusting
• 1/8 teaspoon ground cinnamon optional

Mix the Sponge

In a 2-quart saucepan, heat the milk over low heat for about 3 minutes until it begins to steam. Alternatively, microwave the milk for 1 minute. Let it cool to 110°F before proceeding.

In a medium bowl, combine the milk, yeast, a pinch of sugar, and 2 cups of flour with a rubber spatula until a thick paste forms. Cover the bowl with plastic wrap or a clean towel and set it in a warm, draft-free area for 1 hour, or until the mixture doubles in size.

Make the Mallorcas Dough

About 10 minutes before the rising time is up, add the butter, sugar, and salt to your stand mixer bowl. Using the paddle attachment, beat the mixture on medium-high speed for 4 minutes, or until it becomes pale and fluffy.

Lower the speed to low and add the eggs one at a time, scraping down the bowl after each addition. It’s normal for the mixture to look curdled at this stage.

Next, add the sponge and 1 cup of flour, mixing on low until a thick paste forms (about 1 ½ minutes). Switch to the dough hook and scrape the bowl.

Add the remaining flour and knead on medium speed for 5 minutes. The dough will be soft and sticky, with most climbing onto the dough hook, while some remains at the bottom of the bowl.

Chill the Dough

Lightly grease a sheet pan using the butter wrapper, non-stick spray, or softened butter. Scrape the dough onto the pan and use a rubber spatula to spread it into an even layer—don’t worry if it doesn’t reach the edges. Cover with plastic wrap and refrigerate for 1 to 24 hours.

Form the Dough and Let it Rise

Line one or two half-sheet pans with silicone mats or parchment paper. For perfectly shaped mallorcas, use two pans and bake 6 per pan. Otherwise, all 12 can fit on one pan.

After chilling the dough, lightly flour a work surface. Transfer the dough from the pan to the counter and knead it 3-4 times until smooth. Using a floured rolling pin, roll it into an 18" x 12" rectangle, about 1/4" thick.

Cut the dough into twelve 1 1/4-inch-wide strips with a pastry or pizza cutter. Roll each strip into a coil and gently spread the layers. Cover with a clean towel and let proof in a warm spot for 45 minutes to an hour, until puffy, though they may not double in size.

Mix the Egg Wash

Preheat your oven to 350°F. While the rolls are proofing, whisk together the egg yolk and water until smooth.

Bake and Finish the Rolls:

After proofing, uncover the rolls and brush a light layer of egg wash on top. Bake the mallorcas for 20-25 minutes until they are golden brown and sound hollow when tapped. Let them cool for 5 minutes.

In a small bowl, whisk powdered sugar with ground cinnamon. Once the rolls have cooled slightly, generously dust each with the sugar mixture. Serve warm with a glass of milk or coffee and enjoy!

Storage Instructions:

To store leftover mallorcas, place them in an airtight container at room temperature. They are best enjoyed within 2 days, but to revive them, microwave for 30 seconds to restore their freshly baked taste. If needed, dust with powdered sugar again before serving.

For longer storage, I recommend freezing them before adding the sugar topping:

• Transfer the cooled plain or glazed buns to a freezer-safe container.
• Store in the freezer for up to 2 months.
• Thaw at room temperature before adding the sugar and serving.