Puerto Rican Pan de Mallorca - Ensaimadas
Servings 12 mallorcas
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
Make sure the water and the milk are just warm and not hot because it can kill the yeast and you will have to do it again.
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