This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich No-Knead Mallorca Bread is a great addition to your go-to bread recipes.
If the name seems rather foreign to you, you might think that this bread, this Mallorca bread involves a complicated process, right?
Fear not, my friends. Our version of Mallorca here is just the same as making regular bread dough, but this one requires no kneading. That is right, no kneading.
What is Mallorca?
Mallorca is a sweet bread from Puerto Rico that is characterized mostly for its coiled shape and its eggy and buttery profile.
It is like a brioche (which we also have in this site). But unlike the brioche which is made in a different way, making mallorca is as simple as making any bread dough we have made here so far.
It is a rich, sweet and soft bread. And this version right here is airy and super delicate.
How to Make Mallorca?
In a mixing bowl, sprinkle yeast over warm water. Let the mixture stand for 5 minutes, or until it is foamy.
Add the milk, egg yolks, melted butter, sugar, salt and the vanilla extract. Stir everything well with a wooden spoon.
Add the flour gradually while stirring. Continue adding just until the dough has started to come together into a shaggy mass, as shown below. You may have a little amount of flour left.
Continue to stir the dough until it gathers in the center of the bowl. You want it to be a little bit more refined and a bit smoother. And here is the breezy part, wait.. cover the dough with a clean kitchen towel. Yes, skip kneading.
Allow the dough to rise for 1 to 1 and 1.2 hours or until the size is doubled.
Gently punch the risen dough and on a floured board, use a rolling pin to roll it into a 14×18 inch rectangle. Spread melted butter all over the dough.
Using a pizza cutter or a sharp knife, cut the long side of the dough into one-inch strips. You can make about 8-9 strips.
Roll each strip into a coil. Arrange the formed dough on a large baking pan that is lined with parchment paper.
Now it is time for the second rise. Cover the pan loosely with a kitchen towel. Let them rise for 1 hour.
Preheat the oven to 350 F. Beat an egg and brush the buns with it using a pastry brush.
Bake the mallorca for 12-18 minutes, or until they are lightly golden. And my favorite part, once they have cooled slightly, sprinkle powdered sugar over the buns.
Look at those delicious buns!
Sprinkle as little or as much sugar as you like. Then bite into this super soft, melt in your mouth bread. Enjoy every bite of your masterpiece! Wasn’t that easy? I am seriously thinking of making another batch.
Tomorrow, be sure to come back for my Thursday Thoughts, where you can get a glimpse of my month in a blog post.
And for the weekend, I am reposting an old but favorite recipe from the blog, Pineapple Upside Down Cake.
So see you!
More Delicious Bread Recipes:
- Strawberry Cream Buns
- Pan de Leche
- Pan de Siosa
- Whole Wheat Cinnamon Rolls With Easy Caramel Glaze
- Milk Bread
- Japanese Milk Buns
- Japanese Condensed Milk Bread
- Finnish Blueberry Buns
- Garlic Herb Bread
- Brioche Bread Ring
- Brioche Braid
- Finnish Pulla
- Austrian Buchteln
No-Knead Mallorca Bread
This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich No-Knead Mallorca Bread is a great addition to your go-to bread recipes.
Ingredients
- 2 and 1/4 tsp active dry yeast
- 1/2 cup warm water 105-115 F
- 3/4 cup warm milk
- 1/2 cup melted butter plus 4 tbsp for brushing on the bread
- 1/3 cup sugar
- 1/4 tsp salt
- 3 egg yolks from large eggs
- 3 and1/2 - 4 cups all-purpose flour
- 1 tsp vanilla extract
- powdered sugar for dusting the bread
Instructions
In a mixing bowl, sprinkle the yeast over the warm water. Let this mixture stand for about 5 minutes, or until it is foamy. Add the milk, 1/2 cup melted butter, sugar, salt, egg yolks and vanilla extract. Stir well with a wooden spoon until incorporated.
Add the flour gradually while stirring, adding only enough just until the dough turns into a shaggy mass. Stir the dough with a wooden spoon until it gathers in the center of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
Deflate the dough. On a floured board, roll it to an 18x14 inch rectangle. Brush melted butter all over the dough. Cut the long side of the dough into 8 or 9 one-inch strips using a pizza cutter or a knife.
Roll the strips into coils or spirals. Arrange them on a baking pan that is lined with parchment paper. Cover and let rise for 1 hour.
Preheat oven to 350 F and bake the mallorca for 12-18 minutes or until lightly golden. Sprinkle icing sugar on top.
Recipe Video
Recipe Notes
If I do not sprinkle these with powdered sugar after baking, could I serve them as dinner rolls, or would they be too sweet?
Hi Cindy! They will be fine 🙂 They are not that sweet without the sugar 🙂
Thanks so much! I’m going to make these in the next few days-I’m sure they will be a comfort on these cold and snowy days!
Thank you so much for the recipe! I have made this 3 times now. So easy and super yummy! I like them a lot and they are still soft next day and the day after which is great. Although first time I made them, it didn’t last that long. Haha! They were sooo good. Now I will try more of your recipes. Looking forward to it. Especially Japanese milk buns. Being Japanese, I am very excited about that one. Thank you!
So, so glad you liked it!
Fantastic recipe!!!—so easy, fool-proof and absolutely delicious. They are so surprising to bite into—-soft and flavorful, not too sweet. Am making the second batch this weekend and will do some as cinnamon rolls. I make lots of breads of all types and this is my new favorite. Excellent !
Excellent recipe! I love it because it does not require kneading.
Instructions are Very easy to follow. I made 11 individual rolls. I also sprinkle sesame seeds as filling before I roll the rolls.
Actually I used all leftover baking fillings in the pantry like chopped nuts, chia seeds, black sesame powder, cinnamon and sugar,
and chocolate chips. Be creative. I also brush honey on top of the rolls before sprinkling powder sugar. Honey enhanced the flavor of the bread. I am so happy with the turnout. Thank you very much.
Thank you very much for sharing this recipe. The buns came out perfectly and as fluffy as clouds. This buns are by far the best I’ve ever had.
Wow! It’s a beautiful sweet treat! Before it cooled down I ate half of it. I put all the ingredients in my bread machine that mixed it and made the dough rise to perfection. Make sure you take it out before the dough overfills the bread pan. I also used almond milk instead of reguly milk, as I didn’t have any. I halved the dough and one part I smeared a cocoa powder, powdered sugar, and butter mixture and the other part I used only butter. If your butter is not too soft but room temperature, it’s easier to spread it and it doesn’t ooze out during baking. I also had 20 rolls and not 9 as the recipe indicates (this is a good thing). After all, this is a very delicious bread. Thank you
Hello Aniko! Thank you so much for stating your substitutions and your feedback. I appreciate it so much! I am so glad you loved it!
Oh my goodness! i just made this and it’s absolutely divine !!! thank you!
I am so happy you loved it, Liz!
Hi Sanna. Can I replace the active dry yeast with instant yeast? If so? How? Should I still prove it in lukewarm water? Or can I jist directly mix when mixing the ingredients for dough?
Thank you.
Hi there! Yes you can use instant yeast but I still recommend to use the same instruction in the recipe 🙂
Should i directly mix the instant yeast into the flour?
or still have it bloomed in lukewarm water?
I suggest you still bloom it in water like in the recipe:)
Hi Sanna,
I wanted the the conversation of cups into grams in this recipe. For e.g. … flour if I need to add… my 1 cup is 250 kms .. so for 9 portions it says I would need 3.5-4 cups which I think would get too much.
Would appreciate your help. Awaiting for a reply.
Regards
Hello! 1 cup of flour would be 120 grams.
I made these today, everyone love them. Lots of compliments on how soft & tender there rolls were. This recipe is definitely a keeper.
I am so happy to know that, Ana!
I couldn’t love this more if I tried. Fab recipe, thank you so much for sharing!!!
I am so happy you loved it ❤️
Hi! Can I leave the dough to rise overnight in the ref then shape the rolls in the morning?
Hello there Anna. Yes you can do that. 🙂
If I refrigerate them over night, do I do the second rise before I put them in or do I let them rise int he morning before baking them?
Hello Frieda! Let them rise on the morning right before baking 🙂
I waited about 2 hours for the dough to rise but didn’t happen. Do you think the type of yeast has to do with it? Thanks
Hello Mabel! Did you use active dry yeast?
What kind of milk did you used?
Hello Rose! I used cows milk. 🙂 It can be whole milk (homogenized)or the 2%.
I ended up having to use 1% and it turned out fine! And I generally have terrific bad luck with yeast!
Hi Jolene! Thank you for letting us know! I am so glad they turned out fine 🙂
I used jersey milk 5% fat and it was extra special….
Can you add cinnamon and sugar when you go to roll up the rolls?
Hello Bev! Definitely. That sounds delicious!
Hello
Just wanted to know if the butter should be Salted or Unsalted?.
Thanks
Hello Cindy! I used unsalted butter. Happy baking!
Can i keep the dough in the refrigerator?
Hello Abigail! If you have to, you can keep the dough overnight in the fridge after they are shaped into coils. Cover them (the pan) with plastic wrap so they don’t dry out. Enjoy this!
Rather than rolling each cut strip, can I just roll the dough similar to cinnamon roll then cut this into 1” slices?
That would perfectly be fine, too! Enjoy and I hope you like this!