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.
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
Ingredients
- 2 and 1/4 tsp (11 ml) active dry yeast
- 1/2 cup (118 ml) warm water 105-115 F
- 3/4 cup (177 ml) warm milk
- 1/2 cup (113 g) melted butter plus 4 tbsp for brushing on the bread
- 1/3 cup (67 g) sugar
- 1/4 tsp (1.5 g) salt
- 3 (54 g) egg yolks from large eggs
- 3 and1/2 - 4 cups (438 g) all-purpose flour
- 1 tsp (4.93 ml) 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.
If I want to use fresh yeast, how much do I need
Hello Dani. You can use roughly the same amount of fresh yeast in this recipe to sub for active dry yeast.
Hi,can I use atand mixer for the dough?
Hi Liza, You can use a mixer to mix the ingredients 🙂
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!!
Caramel sauce sounds so good! Thanks a lot!
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!
You can bake this in loaf form too 🙂
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.
Hi Shirla! I am so happy you loved the Mallorca. Always my pleasure to share!
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.
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!
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.
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!
These are delicious!! Newbie questions if you have the time.
You didn’t mention whether the rolls should be touching during that last rise. Mine weren’t but when it was finished with that second rise they definitely were and I wasn’t sure if that changed anything. I think they might have had lovely browned sides if I had known how far apart to put them. I haven’t made too many yeast breads.
I also was curious if there was a difference in the type of pan you baked them in. Sometimes that matters and sometimes it doesn’t.
Anyway, these are yummy even if I messed up. Thank you!!
Hi Rhonda! I am so glad you enjoyed the Mallorca. If you will be using a darker pan, there will be more browning at the bottom, and maybe even on the sides. Sorry I did not mention spacing the rolls about an inch apart. If they were too close befre the second rise, they will touch each other upon baking. And yes, the space in between may add to a bit of browning on the sides, but not too much. I hope that helped!
Hello just want wondering how many cup of flour ??
It look delicious gonna try make it on my weekend
Hi Vanessa! Its 3 and 1/2 up to 4 cups of flour. Thanks and happy baking!
First time trying Mallorca bread and I couldn’t be happier! Looks really pretty and isn’t overwhelmingly sweet so it goes great with a good cup of coffee!
Will definitely be putting this into my baking rotation!
Thanks for sharing!
Hi Kat! Thank you so much for sharing the picture of your Mallorca on Instagram. I am so happy you loved it!
These are so soft and delicious. I made them today!
I am so happy you loved them ❤❤❤ Thank you!
Love your recipes all. Iam wondering if I can fill it out with cream Patissiere. Does it work?
I am so glad to FOLLOW you FROM LEBANON
Hello Saja from Lebanon, Thank you! You can fill with cream patissiere but assemble it like a regular cinnamon roll where you spread the cream on top, roll the dough into a log and slice it into rounds 🙂
Can I do the second rise overnight in the fridge?
Yes, you can. Just cover them with a towel, or loosely with a plastic wrap.
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 !