Mallorcas

Originally from the Spanish Mediterranean island of Mallorca, where they were likely invented by Sephardic Jews as a sweet bread for the Sabbath, these fluffy buns made their way to Puerto Rico in the early 20th century, and are now a staple at bakeries in San Juan. Wonderfully soft, fluffy, and delicious, they make for a lovely sweet breakfast

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Ingredients: 

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• 2 teaspoons active dry yeast

• 1/4 cup whole milk, warm

• 1/4 cup warm water, warm

• 4 tablespoons unsalted butter, melted, plus an additional 2 tbsp for brushing on the dough

• 3 large egg yolks

• 2 1/2 cups (300 grams) all-purpose flour*

• 1/4 cup (50 g) sugar

• 1 tsp. kosher salt

• Confectioners' sugar for dusting

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*For this bake, I used a 50/50 combination of Anson Mills French Mediterranean bread flour and pastry flour. I’ve also seen a few recipes that call for bread flour instead of AP, so I think that would work too.

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Step 1: Activate the yeast

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In a small bowl, combine whole milk, water, and a teaspoon or so of sugar and whisk together. Add active dry yeast and set aside for about 5 minutes until bubbly. The milk and water should not be too hot, just lukewarm will do. 

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Step 2: Make dough

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Whisk together remaining sugar, egg yolks, and 4 tablespoons of melted butter until well combined. Add the yeast mixture, and then mix in the dry ingredients (flour and salt).

 

Using a stand mixer or by hand on a lightly-floured surface, knead dough until smooth and elastic, for about 8 minutes.

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Place the dough in a large bowl greased with butter.  Cover and let rise for 1 1/2 to 2 hours, until the dough has doubled in size.

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