Description
Vanilla Pan de Mallorca brings the warm, comforting taste of Puerto Rican bakeries straight to your kitchen counter. Dust this pillowy bread with powdered sugar and watch your family smile as they savor each tender, sweet bite.
Ingredients
Scale
Bread Base:
- 3.5 cups all-purpose flour
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup granulated sugar
- ½ cup lukewarm milk
- ½ cup lukewarm water
Enriching Ingredients:
- ½ cup unsalted butter, softened
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Leavening and Seasoning:
- ¼ teaspoon active dry yeast
- 1 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Whisk 1 cup flour, ½ cup lukewarm water, and ¼ teaspoon yeast in a medium bowl until a shaggy dough forms. Cover and let rest at room temperature for 2 hours until bubbly and nearly doubled.
- Mix 3 ½ cups flour, ½ cup sugar, and 1 teaspoon salt in a stand mixer bowl.
- Incorporate ½ cup softened butter into dry ingredients until mixture resembles coarse crumbs.
- Combine 2 eggs, ½ cup lukewarm milk, 1 teaspoon vanilla, and orange zest in a separate bowl.
- Pour wet ingredients and starter into flour mixture. Knead on low speed for 8-10 minutes until smooth and slightly sticky.
- Transfer dough to a lightly oiled bowl. Cover and let rise in a warm spot for 1-1.5 hours until doubled.
- Gently deflate dough on a floured surface. Divide into 12 equal pieces.
- Roll each piece into a 12-14 inch rope.
- Create spiral shapes by coiling each rope, tucking the end underneath.
- Arrange spirals on a parchment-lined baking sheet, spacing them apart.
- Cover and proof for 30-45 minutes until puffy and slightly larger.
- Heat oven to 350F. Brush spirals with 2 tablespoons melted butter.
- Bake for 18-22 minutes until golden brown and internal temperature reaches 200F.
- Cool on baking sheet for a few minutes, then transfer to a wire rack.
- Dust generously with powdered sugar before serving.
Notes
- Starter needs time to develop flavor, so don’t rush the overnight fermentation for best results.
- Softened butter incorporates more evenly, creating a smoother dough texture that helps achieve those signature fluffy layers.
- Orange zest adds a subtle brightness, but feel free to skip if preference leans toward pure vanilla flavor.
- Precise kneading develops gluten, so take time to work the dough until smooth and elastic, which ensures tender pan de mallorca rolls.
- Prep Time: 4 hours
- Cook Time: 18-22 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 8
- Calories: 231 kcal
- Sugar: 12 g
- Sodium: 112 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 51 mg