Pan de Mallorca (Puerto Rican Sweet Spiral Rolls)
Local name: Pan de mallorca
In short: Soft, buttery Puerto Rican spiral rolls made from an enriched yeast dough, baked until golden and dusted with powdered sugar for breakfast. It takes about 1 h in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 20 min
- Resting
- 2 h 30 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 325 kcal
Pan de mallorca is a soft, buttery spiral roll dusted with a snowfall of powdered sugar, sold in bakeries all over Puerto Rico. For breakfast it is split and toasted on a griddle, then pressed with ham, egg or cheese and served with coffee. The enriched dough takes patience to rise, but the work is mostly waiting, and the rolls freeze well.
Instructions
- Mix the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the warm milk and eggs and mix with the dough hook on low until a shaggy dough forms.
- Add the soft butter a piece at a time and knead on medium speed for 8 to 10 minutes, until the dough is smooth, elastic and slightly tacky. Do not add extra flour.
- Place the dough in an oiled bowl, cover and let it rise in a warm place for 1 1/2 hours, until doubled.
- Divide the dough into 12 pieces of about 70 g (2.5 oz). Roll each into a rope about 45 cm (18 inches) long, then coil it into a loose spiral and tuck the end underneath.
- Place the rolls 5 cm (2 inches) apart on two parchment-lined baking sheets. Cover and let rise for 45 minutes, until puffy.
- Heat the oven to 175°C (350°F). Bake the rolls for 18 to 20 minutes, until deep golden, switching the trays halfway through.
- Brush the hot rolls with melted butter and cool for 10 minutes. Dust generously with powdered sugar just before serving.
Tips
- Knead by hand if you have no mixer, for about 15 minutes on a lightly oiled counter. The dough is soft and sticky at first, and it smooths out as the gluten develops.
- For a breakfast sandwich, split a roll, toast it cut-side down on a buttered pan and press it with ham and cheese. Reheat day-old rolls in a low oven.
Questions and answers
Can I freeze pan de mallorca?
Yes. Freeze the baked, unsugared rolls in a bag for up to 2 months. Thaw at room temperature, warm in a 150°C (300°F) oven for 5 minutes, then dust with sugar.
Why is my dough so sticky?
An enriched dough with eggs and butter is naturally soft. Knead it longer rather than adding flour, and it becomes smooth and stretchy.
How do you eat pan de mallorca?
In Puerto Rico it is served warm for breakfast with coffee, often plain with butter or split and filled with ham, egg and cheese. It also works as a sweet roll with jam.
How long does it take to make Pan de Mallorca (Puerto Rican Sweet Spiral Rolls)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Pan de Mallorca (Puerto Rican Sweet Spiral Rolls)?
About 325 kcal per serving, with 7 g of protein, 44 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 44 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 250 mg |
Estimated values, calculated from the ingredients.
