Puerto Rican Pan de Mallorca is a soft, buttery sweet bread, dusted with powdered sugar. Is a beloved Puerto Rican breakfast staple. Whether enjoyed plain, with butter, or filled with cheese and ham, Pan de Mallorca is the perfect treat for anyone with a sweet tooth.
You can find pan de Mallorca around the island in every bakery, cafeteria, and supermarket. There was a very popular place in Old San Juan called La Bombonera, that was famous for their Pan de Mallorca. But honestly, my favorite place to buy Mallorcas was a small bakery near my mom’s house in Bayamon.
What is Pan de Mallorca?
Pan de Mallorca is a sweet, fluffy bread with Spanish origins, named after the island of Mallorca in the Mediterranean. Brought to Puerto Rico by Spanish settlers, this recipe has evolved into the beloved bread we know today, Light, airy, and slightly sweet, it’s perfect for breakfast or as an afternoon snack with a cup of coffee. In Spain, they call it “ensaimadas” and they were traditionally made with lard. The name “ensaimada” comes from the Catalan word “saïm,” meaning lard. Over the years, the recipe has been adapted to suit different tastes and preferences, with some versions using butter or oil instead.
How to Make Pan de Mallorca
Making Puerto Rican Pan de Mallorca at home is easier than you might think! Therefore, you need simple ingredients that probably already have in your pantry. Here’s a step-by-step recipe to make this delicious Puerto Rican bread.
Ingredients:
- Active dry yeast
- Milk
- Sugar
- Butter
- Salt
- All-Purpose flour
- Vanilla extract
- Egg yolks
- Powdered sugar (optional)
Instructions:
- Prepare the Dough: Firts, in a large bowl, whisk together the active dry yeast and warm water. Next, let it rest for 10 minutes until bubbly and foamy. Then add milk, melted butter, sugar, salt, eggs, and vanilla extract. Slowly add the flour to the wet mixture mixing until until a smooth dough forms. Also, be careful not to overmix the dough.
- Let the Dough Rise: Cover the dough with a kitchen towel and let it rise for about an hour or two in a warm place until doubled in size. Uncover the dough, pinch it to deflate, and transfer it to a lightly floured surface.
- Shape the Rolls: Once the dough has risen roll it to an 18×14-inch rectangle. Brush it with melted butter all over, just a thin layer, do not make it greasy. Cut the dough into 8 or 10 one-inch strips. Roll them into spirals and arrange them on a baking pan lined with parchment paper. Cover and let rise for 1 hour. Preheat oven to 350 F.
- Let It Rise Again: Place the spirals on a baking sheet lined with parchment paper. Cover and let them rise for another 30-40 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 12-15 minutes or until they’re golden brown.
- Dust with Powdered Sugar: After the rolls have cooled slightly, dust them generously with powdered sugar. Enjoy them warm, as is, or with butter, ham, or cheese!
Ways to Enjoy Pan de Mallorca
- With Coffee: The most traditional way to enjoy Pan de Mallorca is with a simple dusting of powdered sugar, paired with a hot cup of coffee.
- Sandwich Style: Many Puerto Ricans love turning their Mallorca into a sweet and savory sandwich by filling it with ham, cheese, and even eggs for breakfast.
- French Toast: For a decadent twist, you can turn leftover Pan de Mallorca into French toast. The soft, sweet bread absorbs the egg mixture perfectly, for this reason, you will have a rich and satisfying breakfast.
Why You’ll Love This Bread
- Versatile: Pan de Mallorca can be eaten plain, toasted with butter, or made into sandwiches. It’s also a great addition to any holiday or special breakfast table.
- Easy to Make: Though it looks impressive, making Pan de Mallorca at home is simple and only requires basic ingredients.
- A Taste of Puerto Rico: If you’ve been looking to bring more Puerto Rican flavors into your kitchen, this bread is an excellent place to start.
How to Store Pan de Mallorca
Even though is always best to eat them the same day or the next day but here’s how to store your Pan de Mallorca to keep it fresh for as long as possible:
1. At Room Temperature (Short-Term Storage)
If you plan to eat the Pan de Mallorca within a day or two, you can store it at room temperature:
- Wrap the bread in plastic wrap or store it in an airtight container to prevent it from drying out.
- Store in a cool, dry place away from direct sunlight.
- The bread should stay fresh for up to 2-3 days this way.
2. Refrigeration (Medium-Term Storage)
If you want to store the bread for a little longer:
- Place the wrapped bread in an airtight container or a resealable plastic bag.
- Store it in the refrigerator.
- It can last for about 5-7 days in the fridge.
- Tip: Bring it to room temperature before eating or warm it up in the microwave for a few seconds to refresh its softness.
3. Freezing (Long-Term Storage)
To store Pan de Mallorca for a longer period:
- Wrap each roll or loaf tightly in plastic wrap or aluminum foil.
- Place the wrapped bread in a freezer-safe resealable bag or an airtight container.
- You can freeze Pan de Mallorca for up to 3 months.
- To Reheat: First thaw the bread at room temperature or microwave it directly from frozen for 20-30 seconds. After thawing warm it in an oven at 300°F for a few minutes until soft and warm.
Tips for Storing Pan de Mallorca:
- Avoid moisture: Make sure the bread is completely cool before storing it to avoid condensation, otherwise it will be soggy.
- Refresh the Bread: If the bread becomes slightly dry, a quick reheat in the microwave or oven can restore its softness.
Closing Thoughts
In conclusion, pan de Mallorca is more than just bread; it’s a piece of Puerto Rican culture and history. Whether you enjoy it plain or with a savory filling, this soft and buttery delight will transport your taste buds straight to the heart of my beautiful Puerto Rico. In summary, you should try this recipe at home and experience the flavors of our Puerto Rican culture.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Other Puerto Rican Recipes You’ll Love
Puerto Rican Pastelillos de Guayaba – Guava Turnovers
Puerto Rican Pastelon – Vegan Recipe
Vegan Rellenos de Papa – Puerto Rican Stuffed Potato
Puerto Rican Pan de Mallorca - Ensaimadas
Ingredients
- 1 tbsp active dry yeast
- 1/2 cup warm water see notes
- 3/4 cup warm milk see notes
- 1/2 cup melted butter plus more for brushing the Mallorcas unsalted
- 1/2 cup granulated sugar reduce the amount for less sweetness
- 1 tsp salt
- 3 egg yolks
- 4 cups all-purpose flour sifted
- 1 tsp vanilla extract
- powdered sugar for dusting the Mallorcas
Instructions
- In a large bowl, whisk together the active dry yeast and warm water. Next, let it rest for 10 minutes until bubbly and foamy. Then add milk, melted butter, sugar, salt, eggs, and vanilla extract.
- Slowly add the flour to the wet folding with a wooden spatula or mix with a hook dough attachment until a smooth dough forms. Also, be careful not to overmix the dough.
- Cover the dough with a kitchen towel and let it rise for about an hour or two in a warm place until doubled in size. Uncover the dough, pinch it to deflate, and transfer it to a lightly floured surface.
- Once the dough has risen roll it to an 18x14-inch rectangle. Brush it with melted butter all over, just a thin layer, do not make it greasy. Cut the dough into 8 or 10 one-inch strips. Roll them into spirals and arrange them on a baking pan lined with parchment paper. Cover and let rise for 1 hour. Preheat oven to 350 F.
- Place the spirals on a baking sheet lined with parchment paper. Cover and let them rise for another 30-40 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 12-15 minutes or until they’re golden brown.
- After the rolls have cooled slightly, dust them generously with powdered sugar. Enjoy them warm, as is, or with butter, ham, or cheese,
Notes
Quedó riquísimo!! 💗 me encantó
Me alegro mucho que te gusten, Gracias!