Puerto Rican Pan de Mallorca – Ensaimadas (Edit recipe)

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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

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Original Recipe

PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 12

Ingredients

1 Tbsp Active Dry Yeast
.5 cup Water, warm, see notes
.75 cup Milk, warm, see notes
.5 cup Butter, Unsalted, melted, plus more for brushing the Mallorcas
.5 cup Granulated White Sugar, reduce the amount for less sweetness
1 tsp Salt
3 Egg Yolk
4 cups All Purpose Flour, sifted
1 tsp Vanilla Extract
2 - 3 Tbsp Powdered Sugar, for dusting the Mallorcas

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	8 g
Carbohydrates:	45 g
Protein:	9 g
Cholesterol:	22 g
Sodium:	187 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.