Puerto Rican Mallorcas

5 from 5 votes

Sweet puffy bread is perfect for breakfast with your morning coffee or as a sweet dessert.

Prep Time2

Cook Time30

Total Time2 30

Course: Breakfast, Dessert, lunch

Cuisine: Puerto Rican

Servings:

Calories: 266kcal

Mix the vanilla extract and coloring in your water and set aside. Add your flour to a large bowl or a flat surface and mix in the yeast, sugar, and salt.
Make a well in the middle of the flour and add about ⅔ of the water. Start mixing the wet and dry ingredients with a spoon or your hands. Once the dough starts looking dry, add the rest of the water. On a flat surface, knead the dough for 30 seconds.
Scrape your surface to bring all the dough together and add the shortening to the middle. Fold in the dough and start kneading for 12 minutes while occasionally scraping the surface.

Scrape the dough and make a ball, lift it up so you can flour your surface. Place the dough on your surface and flatten it until it looks like a small square. Fold in all sides. Make a ball and let it rest for 30 minutes.

Cut your dough into 6 equal parts and shape them into balls. Take each dough ball and roll it into 12-inch cylinders. Roll from the center out to the sides. If it is hard to roll because your dough sticks to the table, sprinkle a little bit of flour. Make a tight spiral shape with each piece and pinch the end at the bottom of it.
Place each spiral on a lined baking sheet and slightly press down each one to make them a little flatter. Let it rise for 1 hour in your oven off but with the light on.

Preheat the oven to 300°F at least 5 minutes before the mallorcas finish proofing.

Coo the mallorcas for 30 minutes and rotate the tray after 15 minutes for even baking. Let the mallorcas cool for 5 minutes and then sprinkle with powdered sugar. Enjoy!

Flour measurements: Depending on the website you visit, you'll get different answers on the weight of a cup of flour. That's why I suggest always weighing the flour because sometimes a cup of flour for me is 140g and sometimes 150g. If you don't have a scale, just scoop 2 cups of flour without sifting.
Substitutions: You can use bread flour for all-purpose flour, and lard for shortening.
Dough: The dough sometimes will be very dry or very sticky. Don't add more water or flour because this will correct itself as you advance to other steps. You can make the Mallorca by hand or by using a stand mixer.
Storing- To store, first make sure that the mallorcas are completely cooled off. They keep good at room temperature for up to 5 days and 7 if refrigerated.
Yield- This recipe makes 6 mallorcas, but you can make it by cutting the dough into smaller pieces. Make up to 9.