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 cup of coffee. Serve with a guava paste and a heavy dusting of icing sugar.
- 7 g sachet dried yeast
- 55 g (¼ cup) caster sugar
- 100 g unsalted butter, melted
- 3 egg yolks
- 125 ml (½ cup) milk
- 375 g (2½ cups) plain flour, plus extra, to dust
- icing sugar and guava paste (see note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour 45 minutes
Dissolve yeast in 60 ml 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 80 g 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 30 cm x 20 cm 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 20 cm 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.
Photography by John Laurie.
As seen in Feast magazine, Mar 2012, Issue 7.