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Prep time
36 hours
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Cook time
20 minutes
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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
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Ingredients
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LEVAIN BUILD
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75 grams
mature sourdough starter
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100 grams
bread flour
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50 grams
whole-wheat flour
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150 grams
warm water
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FINAL DOUGH MIX
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100 grams
eggs
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100 grams
cold milk
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200 grams
levain
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100 grams
light brown sugar
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5 grams
grated lemon zest
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1 gram
vanilla extract
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100 grams
unsalted butter, cubed
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400 grams
bread flour
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100 grams
all-purpose flour
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6 grams
salt
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Boiling water, for proofing
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FILLING & TOPPING
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50 grams
unsalted butter, at room temperature
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5 grams
granulated sugar
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Confectioners' sugar, for topping
Directions
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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.
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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.
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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.
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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.
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