Mallorcas From Bryan Ford

July 15, 2020
5 Ratings
Photo by Stephanie Lynn Warga
  • Prep time 36 hours
  • Cook time 20 minutes
  • Makes 12 mallorcas
Author Notes

Before the trip with my friend to his native Puerto Rico, where I encountered some amazing Pan de Agua, I lived with him in college. I remember him receiving packages full of sweet rolls that he would eat almost every day until they were gone. Then he’d pick up the phone, dial up his family, and ask for more mallorcas, por favor!

I had never heard of these but I was extremely happy when he enlightened me. Mallorcas are an addictive, sweet, soft bread coated with powdered sugar and found at every bakery on the island of Puerto Rico. Historically, pan de mallorca is from Spain, but it can also be found in different Caribbean countries. They can be sliced in half and used for sandwiches, or eaten with jam and butter. Either way, you are guaranteed to eat more than one at a time.

Reprinted with permission from New World Sourdough : Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More by Bryan Ford. Quarry Books.Food52

What You'll Need
  • 75 grams mature sourdough starter
  • 100 grams bread flour
  • 50 grams whole-wheat flour
  • 150 grams warm water
  • 100 grams eggs
  • 100 grams cold milk
  • 200 grams levain
  • 100 grams light brown sugar
  • 5 grams grated lemon zest
  • 1 gram vanilla extract
  • 100 grams unsalted butter, cubed
  • 400 grams bread flour
  • 100 grams all-purpose flour
  • 6 grams salt
  • Boiling water, for proofing
  • 50 grams unsalted butter, at room temperature
  • 5 grams granulated sugar
  • Confectioners' sugar, for topping
  1. To build the levain: In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
  2. To make the final dough mix: In a large bowl, whisk the eggs and cold milk to combine. Add the levain, brown sugar, lemon zest, and vanilla. Whisk until just incorporated. Add the cubed butter, flours, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again. Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 12 hours more.
  3. To shape, fill, and proof the dough: Line a sheet pan with parchment paper and set aside. Turn the dough out on to a floured work surface and pat it down and into a rectangle about 12 x 8 inches (30 x 20 cm). From the filling ingredients, spread the room-temperature butter over the dough and evenly sprinkle the granulated sugar on top. Cut the rectangle horizontally into 12 (1-inch-, or 2.5 cm, wide) strips. Roll each strip into a pinwheel. Arrange the mallorca rolls on the prepared sheet pan with enough space between so they can grow. It’s also okay if they touch during the bake. Fill an ovenproof pot with boiling water and put it into the cold oven. With the oven off and cold, put your trays of mallorcas inside the oven and let them proof for 2 to 3 hours.
  4. To bake the mallorcas: Remove the mallorcas and pot from the oven. Preheat the oven to 375°F (190°C). Using a pastry brush, brush the tops of the mallorcas with water. Bake the mallorcas for 20 minutes, or until light brown. Sprinkle liberally with powdered sugar while warm.

See what other Food52ers are saying.

  • Art Sandoval
    Art Sandoval
  • CP
  • Pastrylady

3 Reviews

CP August 29, 2020
Saw his At Home video and immediately got my starter out of the fridge to make this. Loved his relaxed attitude. Really straightforward and they came out well! Love using my starter for something different. I liked weighing everything out (less dishes!), but my scale isn't as accurate for small things (1 gram vanilla, 5 grams lemon zest-- scale kept zeroing out). Would appreciate teaspoon/tablespoon amounts there. I would have appreciated a little more clarity on a few parts, but I'm thinking some techniques are expounded upon in the book, which I certainly plan on picking up.
Pastrylady July 22, 2020
Why make 375g leaving when the recipe only uses 200g?
Art S. July 15, 2020
I love Food 52 recipes. I will do the Italian Brioches.