Textual Chef Textual Chef

Mallorcas

Rich and soft sweet yeast rolls spiraled into coils and dusted generously with powdered sugar. Serve warm with butter or hot coffee for breakfast.

49 minMediumServes 8340 cal/serving

Puerto RicanBreakfastOvenVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreePork-FreeShellfish-FreeAlcohol-FreeNightshade-FreeLow-Sodium

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 2.25 tsp active dry yeast
  • 1/2 cup whole milk, warmed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 4 egg yolks, beaten
  • 3 cups all-purpose flour
  • 1/2 tsp fine salt
  • 1/2 cup powdered sugar

Instructions

  1. 1

    Whisk 2.25 tsp active dry yeast into 1/2 cup warmed whole milk in a large bowl, letting it stand 10 minutes until foamy.

  2. 2

    Stir in 4 beaten egg yolks, 1/2 cup granulated sugar, 1/2 cup melted unsalted butter, 1/2 tsp fine salt, and 3 cups all-purpose flour to form a soft dough.

  3. 3

    Knead dough on a lightly floured surface for 8 minutes, cover, and let rise for 1.5 hours until doubled.

  4. 4

    Divide dough into equal portions, roll each into a long rope, coil loosely into spiral buns, and let rise 45 minutes on a sheet pan.

  5. 5

    Bake at 350 degrees F for 12 to 14 minutes until pale golden, then sift 1/2 cup powdered sugar over the hot rolls.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

What is Mallorcas?

Rich and soft sweet yeast rolls spiraled into coils and dusted generously with powdered sugar. Serve warm with butter or hot coffee for breakfast. This reference files it under Puerto Rican breakfast: made in the oven, rated medium and about 49 minutes start to finish.

What temperature do I cook Mallorcas at?

For Mallorcas, the oven is set to 350 F (about 175 C) in step 5. The longest stretch at that heat is 14 minutes, in step 5.

What if the yeast does not foam in Mallorcas?

Step 1 reads: "Whisk 2.25 tsp active dry yeast into 1/2 cup warmed whole milk in a large bowl, letting it stand 10 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Mallorcas?

The entry for Mallorcas calls for 2.25 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I start Mallorcas the day before?

Yes. Step 3 is a built-in pause of 1 hour 30 minutes: "Knead dough on a lightly floured surface for 8 minutes, cover, and let rise for 1.5 hours until doubled." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Puerto Rican entries

All Puerto Rican recipes · All Breakfast recipes · All Flour recipes