Mallorcan scrolls (pan de Mallorca)

One of the most common items found in Puerto Rican bakeries, this sweet and fluffy bread is named after the Spanish island of Mallorca and is perfect with a cup of coffee. Serve with a guava paste and a heavy dusting of icing sugar.

Credit: Feast / John Laurie

• makes

  9

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 7 g sachet dried yeast 
• 55 g (¼ cup) caster sugar 
• 100 g unsalted butter, melted 
• 3 egg yolks 
• 125 ml (½ cup) milk 
• 375 g (2½ cups) plain flour, plus extra, to dust 
• icing sugar and guava paste (see note), to serve

Resting time 1 hour 45 minutes

Instructions

Dissolve yeast in 60 ml lukewarm water in a large bowl. Stir in sugar and set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Add 80 g melted butter, ½ tsp salt, egg yolks, milk and flour, and mix until mixture forms a soft dough.

Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Punch down dough, then turn out onto a lightly floured surface and shape into a 30 cm x 20 cm rectangle. Brush with remaining melted butter, then roll up dough, from short end, to form a roll. Trim ends of roll and discard.

Grease the base of a 20 cm square cake pan. Cut roll into 9 slices and place, cut-side up, in pan. Cover with plastic wrap and set aside for 45 minutes or until slightly risen.

Meanwhile, preheat oven to 180°C. Bake for 25 minutes or until golden. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Dredge with icing sugar and serve with guava paste.

Note

• Available from Asian and Portuguese food shops and delis.

Photography by John Laurie.

As seen in Feast magazine, Mar 2012, Issue 7. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.