Mallorcas Puerto Rican Breakfast Sweet Rolls
A rich, buttery-sweet bread perfect for beginning the day.
- 1 cup (235 ml) whole milk scalded and cooled to 110°F
- 2 1/2 tsp (9g) active dry yeast
- 3 1/2 cups (525g) bread flour, plus more for rolling out the dough
- 2 sticks (227g) unsalted butter, room temperature
- 1/2 cup (105g) granulated sugar
- 1 tsp (5g) kosher salt
- 3 large eggs
- 1 egg yolk
- 1 tbsp cold water
- 1/4 cup (60ml) water
- 1 cup (240ml) light corn syrup
- 1/4 cup (57g) granulated sugar
- confectioner's sugar for dusting
Finish the Dough
15 minutes before the rising time is up on your sponge, cream together the butter, sugar, and salt on medium-high speed for 4 minutes, or until the mixture looks pale yellow and fluffy.
Decrease the mixer's speed to low and add the eggs, at a time, scraping down the bowl after each egg is incorporated. The mixture will look curdled once all of the eggs have been added. This is normal.
Add the sponge and half of the remaining flour to the bowl. Blend on low just until a thick dough forms. Switch to your mixer's dough hook and add the rest of the flour to the bowl.
Knead the dough for 5 minutes on second speed. The dough will be soft and sticky when you're finished kneading it.
Chill the Dough
Transfer the dough to a lightly greased sheet pan, using a rubber spatula to spread the dough into an even layer.Cover and refrigerate the dough for 1-24 hours. After the chill time, lightly flour a work surface and roll the dough into a 20" x 15" rectangle that's a 1/4" thick. Use a pastry cutter to cut the rectangle into twelve 1" wide strips.
Starting at one end, roll each individual strip into a circle-like a cigar. Spread the layers open slightly once the roll is formed.
Cover the pan with a clean kitchen towel and allow the rolls to proof in a warm, draft-free environment for 45 minutes-1 hour.
Mix the Egg Wash and Prepare the Sugar Glaze
While your rolls are proofing, whisk together the egg yolk and water to make the egg wash. Set this aside while you prepare the sugar glaze. In a small saucepan, bring the light corn syrup, water, and granulated sugar to a boil over medium-high heat. Allow the mixture boil for 1 minute before removing it from the stove and allowing it to cool. Now is a great time to preheat your oven to 350°F.
Bake and Top the Rolls
Once the rolls have finished proofing, brush them with a thin layer of the egg wash. Bake the mallorcas for 20-25 minutes at 350°F, or until they are a light brown color and sound hollow when thumped. Once the rolls are baked, remove them from the oven and allow them to cool for 15-20 minutes. Brush one or two layers of the sugar glaze onto the rolls. To finish the mallorcas, sift a generous amount of powdered sugar over their tops. Enjoy within 2 days of baking them. The powdered sugar may be absorbed into the bread as they sit.
The reason you don't roll the rectangle up like a cinnamon roll and cut it is because you want to keep that snail-shaped bun as sharp as possible. Slicing would smoosh the layers together and eliminate those lines of demarcation.
I recommend freezing them after baking them, but before you sugar them. They're great in the freezer for 2 months.
Calories: 401kcal | Carbohydrates: 81g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 124mg | Fiber: 2g | Sugar: 31g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg