Mallorcan scrolls recipe (pan de Mallorca)
- Cuisine: Puerto Rican
- Makes 9
One of the most common items found in Puerto Rican bakeries, this sweet and fluffy bread is named after the Spanish island of Mallorca and is perfect with a café con leche (coffee with milk). Go heavy on the icing sugar!
Ingredients7g sachet dried yeast
55g (¼ cup) caster sugar
100g unsalted butter, melted
3 egg yolks
125ml (½ cup) milk
375g (2½ cups) plain flour, plus extra, to dust
Icing sugar and guava paste*, to serve
PreparationDissolve yeast in 60ml lukewarm water in a large bowl. Stir in sugar and set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Add 80g melted butter, ½ tsp salt, egg yolks, milk and flour, and mix until mixture forms a soft dough.
Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Punch down dough, then turn out onto a lightly floured surface and shape into a 30cm x 20cm rectangle. Brush with remaining melted butter, then roll up dough, from short end, to form a roll. Trim ends of roll and discard.
Grease the base of a 20cm square cake pan. Cut roll into 9 slices and place, cut-side up, in pan. Cover with plastic wrap and set aside for 45 minutes or until slightly risen.
Meanwhile, preheat oven to 180°C. Bake for 25 minutes or until golden. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Dredge with icing sugar and serve with guava paste.
* Available from Asian and Portuguese food shops and delis.
As seen in Feast magazine, Issue 7, pg147.
Photography by John Laurie.
If you enjoyed this Mallorcan scrolls recipe (pan de Mallorca) then browse more Puerto Rican recipes, bread recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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