Soft Puerto Rican Sweet Buns (Mallorca) with Gold Medal Flour

mallorca

For spring break my family visited Puerto Rico. It took me less than 24 hours to find myself an amazing local bakery with all kinds of tasty pastries and breads to try. My favorites, which I managed to sample several times during our stay, were the Quesitos and Mallorca buns. The buns are a sweet enriched dough that is wound up into a snail shell shape and dusted with a thick coating of powdered sugar. We ate them plain with coffee or split open, stuffed with eggs and bacon, as a breakfast sandwich. When I got back home, I used our brioche dough to recreate the sweet buns and they are delicious and easy to make. 2 pounds stored Brioche (recipe below) or Challah dough from ABin5 (although you could make them with the same recipes from HBin5, they will just has a slightly denser crumb.)

Egg wash (one egg whisked with 1 tablespoon water)

Powdered sugar for the top

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Brioche dough (makes about 4 loaves)

1 1/2 cups lukewarm water

1 tablespoon granulated yeast (or 1 packet will do)

1 to 1 1/2 tablespoons kosher salt

8 large eggs, lightly beaten

1/2 cup honey

1 1/2 cups (3 sticks) unsalted butter, melted

7 1/2 cups unbleached all-purpose Gold Medal Flour

Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart lidded (not airtight) food container.

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Measure the flour using the scoop and sweep method. This is made even easier if you put the flour in a container or use the Gold Medal flour that is in a plastic bag, which has a larger opening than the traditional paper bag. Use a spoon and mix until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Refrigerate the dough and allow it to thoroughly chill before using it, at least 3 hours, but overnight is best.

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Remove a 2-pound piece of dough and roll out to 1/4-inch thick rectangle. Using a Pizza Wheel, make 12 even sized strips.

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Coil the dough to make flattened spiral bun, tucking the end under the bun.

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Place the buns on a Half Baking Sheet lined with parchment paper. Cover loosely with plastic and allow the dough to rest for 45 minutes (the long rise will result in a softer bun).

Preheat the oven to 350°F

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Using a Pastry Brush, paint the top with egg wash. Bake for about 25 minutes or until light golden in color and the top of the spiral is firm to the touch.

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Allow the buns to cool.

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Sift a generous layer of powdered sugar over the top.

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Enjoy for breakfast with coffee or split it open and fill with your favorite sandwich stuffing. In Puerto Rico they pan fry them in butter, which is delicious.

mallorca 09

They also make a great after school snack.

Note: Gold Medal Flour is a sponsor of BreadIn5 LLC’s promotional activities.

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40 thoughts on “Soft Puerto Rican Sweet Buns (Mallorca) with Gold Medal Flour

  1. Did you try the pan sobao or pan de agua? I’m originally from PR and maybe I’m not not objective, but I haven’t found a bread so fresh and delicious here! Keep on meaning to go to the kitchen to try to reproduce the glory, now I’m motivated to try :)

    • Hi Sabrina,

      I sure did and they were awesome! The texture of those breads is much lighter than our breads, which tend to be heartier.

      Thanks, Zoë

    • I use to leave in Puerto Rico from 65-72 and completed my last year of High School. I loved many of the foods, Pan de Agua my absolute favorite, along with lechon, arroz con pollo , rice and beans and of course Pan de Agua. I have never found anything like it.

      Fran

    • Pan de agua is one thing husband and I always searching for. We had pan de sabao for the first time last trip with a huevo, queso y jamón sandwich.

      Please please try to replicate pan de agua. :D

  2. Please share your Pan de Agua recipe with us! I am from Cuba originally and love the cuban bread which I guess is like the Pan de Agua! Thanks!

    • Gloria: we don’t have a traditional recipe for Pan de Agua– we try to adapt our stored-dough recipes from our books and here on the site to doughs from all over the world. Pan de Agua is close to our basic white-flour recipe, which you’ll find in our first book http://bit.ly/cNtfJI or here on the site at http://bit.ly/crKQOe

  3. Is it bad that I came to grab the master recipe off the blog here. (lent my sister my book, then moved to colorado with out it…Guess I’m not getting that back) and wound up promptly making this instead? Or is it worse that I had enough honey and butter to produce this without even making a dent in my stash?
    Oh well, breakfast is started for tomorrow!

  4. Wow! These are wonderful! I’m wondering what is the best way to store leftovers for the following day? Thank you!

    • our stuff’s best fresh, but you can freeze (wrap well), or just put in a plastic bag. these will stale quickly if left out.

  5. Hello,

    I am curious to know about the exact temperature this bread to bake in the oven? I have my mixture ready and waiting for tomorrow to bake. Waiting—- thank you.

    Leilani

  6. I noticed that these are rolled individually instead of rolled into a log an sliced, like cinnamon rolls. What is the difference in the finished product? Would it look different if rolled and sliced, or is there more to it?

    • it’s going to peak more in the center this way, but your way will work and also produce a nice result. Just won’t look like a snail!

  7. These look tasty and fun to make. You mention that they are pan fried in butter in Puerto Rico. Do you mean instead of baking them in the oven, they pan fry the raw dough in butter?

  8. I’m Puertorican and never had these when I lived there. But I made them for Mother’s Day for dessert for my extended family and they loved them. I just made a batch this weekend and they are all gone already and I’m getting calls from my inlaws to please make more for them to take to work for breakfast. Thank you so much. I love trying new things and bringing healthy to my 3 1/2 and 2 1/2 yr. old boys.

  9. I absolutely love slightly sweet breads but many of them call for honey which is a flavor that I am not overly fond of. Can I substitute anything for the honey such as light molasses or real maple syrup or anything really that will give me the sweetness in a slightly different flavor.

    • Hi CK,

      How do you feel about agave syrup? It has a more subtle flavor and substitutes perfectly for honey.

      Thanks, Zoë

  10. I made these and found them delicious I like the bit of sweet from the honey. Really good. I visited PR a few times but didn’t go to the bakeries so I never had them. I love your books and have them handy all the time and I don’t buy bread anymore for anything. I make all my own and have a fresh batch perculating in the fridge right now.

  11. I wish you would give the weights as well as the measurements. I have no luck with all the different ways of measuring flour. Weight is always reliable.

  12. I’m going to try one of all your marvellous recipes. I used to bake bread donkey years ago, before I had my children; and work, family, everything just seemed to take over my life. But being able to prepare the dough in just 5 min and then bake the next day sounds really attractive to me. Before I used to spend a whole morning and afternoon to do it, not to mention the washing up.

    I notice that in some recipes, you have melted butter. I am trying to reduce the fat my family eats. So can I just replace the melted butter with olive oil? Or sunflower oil?

    Thanks!

  13. Hi you two I made the Gf brioche dough and then made theese and cinnamon rolls we ate them all we love both you guys have truely changed our Gf life thank you so much I have so much fun paying in dough again I’m mak

  14. I have so much fun playing in dough again we even made Gf baguettes and split them open and used as hot dog buns kids loved them bless you both

  15. I recently discovered ABin5/HBin5 and have really enjoyed the books (so have my kids who plan to make every recipe at least once :o)
    I tried to make this dough last night and obviously I did something wrong…I used unbleached flour and let it sit out about 3 hours then put it in the fridge overnight. The dough looks nothing like the picture above, it has lots of lumps and is too sticky to roll out/handle. Any suggestions?

  16. These “Mallorca buns” real name is ENSAIMADAS, they are originally from the Balearic Islands (Spain). The traditional recipe is quite simple: flour, eggs, sugar, lard (NOT BUTTER), yeast, milk and icing sugar. You can have them plain or stuffed sweet (caramel cream, chocolate, cabello de angel-pumpkin jam, etc) or salted (sobrasada is the most traditional).

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