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by sanna last updated October 16, 2020 posted June 26, 2019 64 Comments

No-Knead Mallorca Bread

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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.

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One piece of Mallorca bread on a plate.

 

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.

Close up shot of no-knead mallorca bread on a baking pan.

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.

Mallorca bread on a serving bowl.

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.

Proving the yeast for the mallorca bread dough.

Add the milk, egg yolks, melted butter, sugar, salt and the vanilla extract. Stir everything well with a wooden spoon.

The egg, milk, butter, sugar and salt is added to the yeast mixture.

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.

Mixing the mallorca dough ingredients in a bowl.

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.

The mallorca bread before and after the first rise.

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.

The mallorca dough rolled into a rectangle.

Roll each strip into a coil. Arrange the formed dough on a large baking pan that is lined with parchment paper.

Shaping the mallorca dough into coils.

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.

The shaped mallorca dough ready for the second rise.

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!

Freshly baked mallorca bread on the baking pan, dusted with powdered sugar.

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:

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5 from 11 votes
Print

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.

Course Breakfast, Dessert
Cuisine European
Keyword butter, no-knead, yeast
Prep Time 25 minutes
rise times for the dough 2 hours 30 minutes
Servings 9
Calories 371 kcal
Author sanna

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Nutrition Facts
No-Knead Mallorca Bread
Amount Per Serving (1 bun)
Calories 371 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 94mg31%
Sodium 168mg7%
Potassium 102mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 12g13%
Protein 7g14%
Calcium 42mg4%
Vitamin A 435IU9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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. #PanDeMallorca #NoKneadBread #PuertoRicanBread
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. #PanDeMallorca #NoKneadBread #PuertoRicanBread

 

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Filed Under: All Baked Goods, bread Tagged With: dessert, dough, sweet bread

Reader Interactions

Comments

  1. Chloe Knight says

    January 4, 2023 at 1:58 pm

    My family and I love this bread so much!! Recipe was super easy to follow and they taste amazing. I even made a caramel sauce to drizzle on top just to add a little something more. But overall amazing recipe!!

    Reply
    • sanna says

      January 28, 2023 at 8:52 am

      Caramel sauce sounds so good! Thanks a lot!

  2. Grace says

    December 22, 2022 at 2:37 am

    Can we not roll out the dough, but instead at step 3 after deflating the dough, transfer of into a pan and bake it as a loaf or boule? Thanks!

    Reply
    • sanna says

      January 28, 2023 at 8:54 am

      You can bake this in loaf form too šŸ™‚

  3. Shirla Willems says

    September 15, 2022 at 8:35 pm

    This bread is AMAZING and can’t be beat I have made it three times now and love it, so does everyone I share it with. Thanks for sharing.

    Reply
    • sanna says

      September 18, 2022 at 8:00 am

      Hi Shirla! I am so happy you loved the Mallorca. Always my pleasure to share!

  4. JIWA says

    July 9, 2022 at 9:04 am

    This looks amazing. I note that one rolls the dough out, cuts it into strips and then rolls up each strip. could one instead roll the flattened dough then cut into sections. Seems to me a bit easier than the other way around. Also, from your picture, this dough looks like it will lend itself to other shaping designs. Finally, how about fillings? Thank you for a great recipe.

    Reply
    • sanna says

      July 29, 2022 at 10:01 am

      Hi Jiwa! You can also roll the whole dough, and cut it into strips. You can also use other shapes for the dough. For fillings, you can use Nutella, jam and custard. Happy baking!

  5. Wanda says

    June 17, 2022 at 4:56 pm

    Such an amazing recipe not 8 egg yolks like others!! Made them last night such a great find for me. Question can I make the dough the night before punch it down a refrigerate.

    Reply
    • sanna says

      June 20, 2022 at 11:17 am

      Hi Wanda! I am so happy you liked it! Yes you can make the dough, and you can actually let it rise in the fridge overnight. Punch it down the next morning, and shape it as usual. Happy Baking!

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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