A recipe for Pan de Mallorca (Puerto Rican Sweet Rolls)! These decadent rolls are formed into coils, baked until golden, and covered in powdered sugar.
Pan de Mallorca is a sweet, yeast-based bread from Puerto Rico with origins tracing back to the Ensaïmada, a coiled pastry from Majorca. The Philippines also have a variation called the Ensaymada.
The enriched, yeast-based dough is packed with egg yolks and butter to form a soft texture. After forming and rising, it is cut into strips, rolled up into coils (or a snail shape), and baked until golden. The result is a slightly crisp crust that gives way to a light and fluffy center.
Serve the Mallorca bread with a generous dusting of powdered sugar and alongside coffee (such as this Puerto Rican Café con Leche from Salima’s Kitchen) for a fantastic breakfast or snack.
A Few Pan de Mallorca Tips
When adding the yeast to the water and milk, make sure the liquid isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.
This recipe is best with bread flour, but you can use 4 cups (500 grams) all-purpose flour in a pinch.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
The dough should be incredibly soft. If it is too crumbly and just won’t come together after mixing everything together thoroughly, add some more water a splash at a time. Give it some time to blend fully with the flour before adding more.
Add just enough flour to create a smooth and workable dough. Too much flour or overworking will cause the texture to become dense.
Since this is an enriched bread, it takes a bit longer to rise. In a warm kitchen, the first rise should take about 2 hours to double in size due to the addition of the butter, eggs, and milk.
For planning ahead, you can make the dough, then cover and refrigerate overnight. Bring to room temperature for 30 minutes before rolling out and forming the individual coils.
Lighter colored baking sheets lined with parchment are best to keep the bottoms of the rolls from browning too quickly in the oven.
I brushed the Pan de Mallorca with melted butter before baking and covered with powdered sugar after baking. Some also use a sugar glaze.
Forming the Pan de Mallorca
I have tried shaping these Pan de Mallorca a few different ways. For more consistent results, I have found rolling the dough into a sheet and slicing into 10 ropes to be the easiest to get smooth, even coils.
After the dough has risen for 2 hours until doubled, roll into a large 14 x 10 inch (35.5 x 25.5 centimeter) rectangle about 1/2 inch (1.25 centimeters) thick.
Cut the rectangle lengthwise into 1 inch (2.5 centimeter) wide strips, 10 in all.
Roll up one of the strips, end to end, to form a snail-like shape. Do not roll too tightly or the bread won’t have room to expand during the final rise and in the oven.
Tuck the end slightly under the bread to keep it from uncoiling in the oven. Repeat with remaining strips and arrange at least 2 inches (5 centimeters) apart on the prepared baking sheets.
Serving Ideas
These pastries are best the day they are made, especially within a couple of hours of baking, topped with a dusting of powdered sugar.
After cooling completely, store the Mallorcas in an airtight container at room temperature for up to a day or two. The powdered sugar will soak into the top with time.
Leftovers can be sliced in half, toasted, and spread with butter or used as a the base for sandwiches.
Looking for ways to use up the leftover egg whites?
Try my:
- Basler Brunsli (Swiss Chocolate Spice Cookies)
- Paciencia Cookies (Filipino Meringue Cookies)
- Matcha Macarons with Chocolate Ganache
This recipe was originally posted in May 2013 and updated in September 2024.
Pan de Mallorca (Puerto Rican Sweet Rolls) Recipe
Adapted from The Noshery
Pan de Mallorca (Puerto Rican Sweet Rolls)
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/2 cup (120 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 1/2 cup (120 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 4 cups (520 grams) bread flour
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 6 large egg yolks
- 12 tablespoons (170 grams) unsalted butter 1 1/2 sticks, melted and slightly cooled
Topping:
- 2 tablespoons (30 grams) unsalted butter melted
- Powdered Sugar for dusting
Instructions
- In a medium bowl, sprinkle the yeast over the lukewarm milk and water. Stir briefly to combine. Let sit at room temperature until frothy, about 10 minutes.
- In another medium bowl, combine the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat together the sugar and egg yolks. Add the melted butter, followed by the frothy yeast mixture.
- Switch to a dough hook and slowly add the flour mixture. Knead to create a smooth and soft dough.
- Cover the bowl and let rise at room temperature until doubled, about 2 hours.
- Line two rimmed baking sheets with parchment.
- On a floured surface, roll the rested dough into a 14 x 10 (35.5 x 25.5 centimeter) rectangle about 1/2 inch (1.25 centimeters) thick.
- Cut the rectangle lengthwise into 10 equal 1 inch (2.5 centimeter) wide strips using a large pastry wheel or sharp knife.
- Roll one of the strips, not too tight, starting from one end to the other, in the shape of a snail. Tuck the outer end under the roll to keep it from unraveling. Repeat with remaining pieces, placing them at least 2 inches (5 centimeters) apart on the prepared baking sheets.
- Cover the baking sheets lightly with towels and allow to rest at room temperature until puffed, 45 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C).
- Brush the tops of the rolls with melted butter. Bake in preheated oven until the tops are lightly golden, 18-22 minutes.
- Allow to cool slightly on a wire rack, then serve with a generous dusting of powdered sugar.
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