Pan de Mallorca

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 4 large eggs 4 large eggs
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 37g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, warm water, eggs, softened butter, vanilla extract, orange zest, and lemon zest.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into 12 equal portions.
7. 7.
   Take each portion and roll it into a ball. Flatten the ball slightly and then roll it into a thin oval shape.
8. 8.
   Starting from one end, roll the dough tightly into a spiral shape, tucking the end underneath.
9. 9.
   Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the rolls for 15-20 minutes, or until golden brown.
12. 12.
    Remove from the oven and let them cool slightly. Dust generously with powdered sugar before serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Lemon zest — Use fresh lemons and grate only the outer yellow part of the peel, avoiding the bitter white pith.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle honey over the rolls before serving.
• If you prefer a stronger citrus flavor, you can add a few drops of orange or lemon extract to the dough.
• These rolls are best enjoyed warm, so reheat them in the oven for a few minutes before serving if they have cooled down.
• To make the rolls even more indulgent, you can spread a thin layer of Nutella or your favorite jam on them before rolling.
• If you want to make smaller rolls, divide the dough into 16 portions instead of 12.

Serving advice

Serve Pan de Mallorca warm with a cup of hot coffee or tea. They are perfect on their own, but you can also enjoy them with a dollop of whipped cream or a side of fresh fruit.

Presentation advice

Arrange the Pan de Mallorca on a platter, dusted generously with powdered sugar. You can also sprinkle some extra orange and lemon zest on top for a vibrant and citrusy presentation.