Fluffy, buttery, sweet. Pan de Mallorca is a Puerto Rican-style bread that is amazing plain or combined with any savory, sweet, or spicy sandwich fillings. This recipe feeds a crowd.
2 1/4 tsp instant or active dry yeast (1 packet, 7 g, or 0.25 oz)
1 C warm milk (8 fluid oz, 236 ml)
1/2 C warm water (4 fluid oz, 118 ml)
3/4 C sugar (5.75 oz, 164 g)
The standard for sugar is 200 g/1 US Cup. Mine weighs 219 g/1 US Cup. Sugar is considered a liquid for baking purposes, so if you find discrepancies in the recipe, try weighing the sugar instead of measuring by volume.
8 egg yolks
You: "What am I going to do with all the extra egg whites?"
Me: "I don't know. I had a gazillion egg yolks left over from experimenting with meringues. That's the only reason I ever made this bread in the first place. Egg whites are easier to use up than yolks anyway. Make meringue. Make waffles or cake batter that use whipped egg whites. Make egg white omelettes. Freeze them in an ice cube tray and put the cubes into a plastic bag; I hear they freeze well. Like I said, much more versatile than extra yolks."
1 tsp salt
29 oz. all-purpose flour, I use unbleached
Why am I putting this measurement as a weight measurement? Because this is the exact amount I use, and it's a stable variable. This is equivalent to approximately 6 1/2 Cups if you use all-purpose flour that is measured correctly. The culinary world standard for AP flour is 4.5 oz/1 US Cup. I can achieve this somewhat consistently by scooping a cup of flour, shaking it back out into the container so that it gets aerated and light, then scooping a cup back out from what I just dumped out. Then I level it by gently shaking my measuring cup or leveling it with the back of a straight, flat utensil.
1/2 lb. butter, melted but cool (1 C, 226 grams)
Multiple methods for mixing the dough:
#1. Mix all the liquid ingredients, including the sugar and egg yolks. Separately mix the flour with the salt and instant yeast and add them together, mixing with a spoon until cohesive. This can sometimes result in small lumps of flour that do not get fully incorporated. But it's easy. If I come across a lump when I'm kneading it, I pick it out.
#2. Mix the water and milk with the sugar and yeast. Add a cup of flour and mix. Then add the eggs and salt, mix. Add the rest of the flour, mix. Add the butter, mix. This results in a little smoother dough.
*Don't forget to proof your yeast if using active dry yeast rather than instant yeast.
The dough will be quite thin right after mixing. If you have a stand mixer, knead it until cohesive and smooth. If mixing by hand, let the dough sit for at least 20 minutes, then come back and knead it for a minute or two until it is cohesive and smooth. You should find it very soft but easy to handle after the resting period. You may use some extra flour to keep it from sticking too much.
Now, form it into a ball-ish shape, set it back into your mixing bowl, cover with a towel, and let it rise until you can poke it with a finger, and the indentation stays without springing back.
Once risen, remove the dough from the bowl and knead a few times to gently deflate and work out the large bubbles. Cut the dough into 12 even pieces. You can do this by sight or by weight.
Roll each piece into an even rope about 1/2" in width, making the very end of one side tapered. Sprinkle with flour to lightly coat the rope.
Roll the rope into a coil by starting with the non-tapered end, holding it in place, and wrapping the rest of the rope around the center. End by gently tucking the tapered section underneath the coil. The coil should be firm enough to stay together yet loose enough that the roll is more or less even in height across the top.
Place the rolls on a baking sheet lined with parchment paper or a lightly-colored baking sheet greased with butter. Take care to know that using an un-lined and dark baking sheet may result in the bottoms of the rolls browning beyond a pleasant amount or even burning, due to the sugar content of the bread.
Let rise about 45 minutes, brush lightly with melted or softened butter, and bake at 350 F/176 C for about 25 minutes or until the tops are a light golden brown. Flip baking sheets around halfway through, however you need to, to ensure even baking.
I realize that "until golden brown" is an overly used phrase. However, I believe that these rolls actually do become a beautiful golden brown when done. They will still have lighter, whiter areas as well.
Immediately after removing from the oven, again brush with butter to make their golden color glow. Wait until completely cooled and dust with powdered sugar for a lovely presentation. Store leftovers in the freezer or at room temperature in an airtight container. Powdered sugar will dissolve when stored in an airtight container.
These are the exact opposite of low-calorie. There is nothing low-calorie about them. Consume in moderation or eat them right before you perform a large amount of physical activity, unlike me who just ate half a roll plus a couple sausages and watermelon for breakfast and then half for a snack and have been sitting at my computer writing this post all morning.
Quick and dirty macro-nutrient analysis PSA --
Per roll: Approx. 482 calories, 67 g of carbohydrates (of which, 15 g are sugar), 9.7 g protein, and 19 g fat.
It could be worse though. Do with it what you will. Enjoy life. Just make food choices wisely, from an informed perspective.
Recipe by Home With Love at https://homewithlove.us/pan-de-mallorca/