Season 01 - Breakfast / S01B10
Pan de Mallorca (Puerto Rican Sweet Bread)
Story
The morning sun peeked through the narrow streets of Old San Juan, casting a golden glow over the historic blue cobblestones. ☀️🏝️ The air carried the warm aroma of freshly baked bread, leading Don Luis straight to La Panadería El Sol—a cozy bakery that had been a staple for generations. Inside, rows of golden pastries gleamed under soft morning light, but Don Luis’s eyes locked onto the pillowy, spiral-shaped Mallorcas, dusted with a delicate layer of powdered sugar. Ah, a classic choice,” Doña Carmen, the master baker, said with a warm smile, handing him one, fresh from the oven. With his first bite, the buttery sweetness melted on his tongue, perfectly balanced by his steaming cup of café con leche. From that day on, Mallorcas became his morning ritual. Now, Don Luis shares his perfected recipe, inviting you to experience the magic of Puerto Rico’s beloved sweet bread. 🌞🥐✨ Prep & Cook
Don Luis tips
- The secret is the brushed melted butter and powdered sugar on top — a layer that crystallizes as it bakes.
- After the first rise, roll the dough thin before cutting and shaping — that spiral is what defines a mallorca.
- Bake until just lightly golden. Too dark turns them dry.
- Dust extra powdered sugar on top while they're warm out of the oven.
Ingredients
- For the Dough:
- 4 cups all-purpose flour 🌾
- 0.5 cup granulated sugar 🍚
- 2 ¼ tsp (1 packet) active dry yeast 🍺
- 0.5 cup warm milk (110°F) 🥛
- 0.5 cup unsalted butter, melted 🧈
- 2 eggs 🥚
- 0.5 tsp salt 🧂
- 1 tsp vanilla extract 🌿
- For Finishing:
- 0.5 cup powdered sugar (for dusting) ❄️
Instructions
- 11️⃣ Activate the Yeast:
- 2In a small bowl, mix warm milk, yeast, and 1 tbsp sugar.
- 3Let sit for 5-10 minutes until foamy and activated.
- 42️⃣ Prepare the Dough:
- 5In a large bowl, combine flour, remaining sugar, and salt.
- 6Add the yeast mixture, eggs, melted butter, and vanilla extract.
- 7Mix until a sticky dough forms.
- 83️⃣ Knead & First Rise:
- 9Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 10Transfer to a greased bowl, cover, and let rise in a warm place for 1-2 hours, until doubled in size.
- 114️⃣ Shape the Mallorcas:
- 12Roll out the dough into a rectangle (¼-inch thick).
- 13Cut into long strips and roll each into a spiral.
- 14Arrange on a parchment-lined baking sheet, leaving space for rising.
- 15Cover and let rise for another 30-45 minutes.
- 165️⃣ Bake to Perfection:
- 17Preheat oven to 350°F (175°C).
- 18Brush the rolls lightly with melted butter.
- 19Bake for 15-18 minutes, until the tops are golden brown.
- 206️⃣ Finish with Sweetness:
- 21Allow the rolls to cool slightly before dusting generously with powdered sugar.
- 22Serve warm and enjoy the perfectly soft and buttery texture!
Frequently asked questions
- Sweet or stuffed mallorca?
- Both are legit. For breakfast — sweet with butter and coffee. For lunch in a Puerto Rican cafetín — stuffed with ham and cheese, but powdered sugar still on top. That sweet-salty combo is island-trademark.
- Bread flour or all-purpose?
- Bread flour gives better texture — higher gluten. All-purpose works but comes out less airy.
- Why did mine come out flat?
- Almost always the yeast. Verify it's active (foams in warm water with sugar in 5 minutes). Or the room was too cold for the rise — find a warm spot or preheat the oven to 100°F, turn off, then proof the dough inside.
- How do I reheat them the next day?
- Toaster oven at 300°F for 4 minutes. Microwave makes them rubbery, skip it. Or split them, butter the cut side, and warm in a skillet.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →