Pan de Mallorca - Fluffy Sweet Rolls from Western Europe

Ingredients

In Western European cuisine, Pan de Mallorca retains its Spanish roots but incorporates local flavors and ingredients. The recipe may include a hint of vanilla or citrus zest to enhance the sweetness. Additionally, the rolls may be slightly larger in size compared to the traditional Spanish version. We alse have the original recipe for Pan de Mallorca, so you can check it out.

• 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 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon (optional) Zest of 1 lemon (optional)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

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, melted butter, eggs, vanilla extract, and lemon zest (if using).
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 5 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.
   Roll each portion into a ball and place them on a baking sheet lined with parchment paper, leaving some space between each roll.
8. 8.
   Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the rolls for 15-20 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool slightly.
12. 12.
    Dust the rolls generously with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is melted and cooled slightly before adding it to the dough. This will prevent it from melting the yeast and affecting the dough's rise.

Tips & Tricks

• For an extra touch of sweetness, you can brush the rolls with a simple syrup made from equal parts sugar and water after they come out of the oven.
• If you prefer a more citrusy flavor, you can increase the amount of lemon zest in the dough.
• Serve the Pan de Mallorca warm for the best taste and texture.
• These rolls can be frozen and reheated later. Just make sure to wrap them tightly in plastic wrap before freezing.

Serving advice

Serve Pan de Mallorca warm with a dusting of powdered sugar. They are perfect on their own or with a dollop of jam or Nutella.

Presentation advice

Arrange the Pan de Mallorca on a platter, dusted with powdered sugar. You can also sprinkle some extra lemon zest on top for a pop of color.