Embark on a culinary journey with this Pan de Mallorca recipe, where the magic of vanilla-infused dough and the lusciousness of butter collide to create a pastry that's nothing short of divine. The dough, a concoction of flour, warm milk, sugar, yeast, and a hint of vanilla, rises to form a light and airy base. Each roll is then lovingly filled with a butter-vanilla mixture, adding a layer of richness to the ensemble. As they bake, the kitchen is enveloped in an irresistible aroma, foreshadowing the golden-brown spirals soon to emerge. Once out of the oven, a gentle brush of softened butter and a generous sprinkle of powdered sugar crown these delectable rolls. Allow them to cool slightly before you savor the joy they bring with each bite. Whether enjoyed for breakfast or as a mid-day snack, these Pan de Mallorca are a true delight. Indulge in a moment of bliss with these heavenly Pan de Mallorca! 👩🏻🍳
In a large bowl, mix milk and yeast. Add sugar, egg, salt, softened butter, and vanilla extract, and mix well. Then add the flour and mix until a sticky dough forms. Let the dough rise, covered, for 1 hour.
Transfer the dough to a lightly floured surface and knead briefly until smooth. Shape into a ball and let it rest, covered, for 10 minutes.
Roll out the dough into a thin rectangle and cut about 12 equal strips. Spread the butter-vanilla mixture and roll into a tight spiral.
Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space in between. Cover and let rest for another 45 minutes.
Preheat the oven to 175°C. Bake the rolls for about 20 minutes until lightly golden.
Brush the warm Pan de Mallorca with softened butter. Allow them to cool slightly, then generously sprinkle with powdered sugar.
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Pan de Mallorca Questions
Pan de Mallorca is a sweet pastry originating from the beautiful island of Mallorca, Spain. What makes it unique is the perfect balance of light, fluffy dough and the sweetness of butter, heightened by a touch of vanilla. Its distinct spiral shape and powdered sugar topping make it a delightful treat for breakfast or a snack, capturing the essence of Mallorcan cuisine.
The addition of vanilla extract in the Pan de Mallorca dough brings a subtle, aromatic richness to the pastry. It infuses the dough with a delicate vanilla flavor that harmonizes with the sweetness of the butter and the lightness of the dough, creating a delightful taste experience. The vanilla extract plays a crucial role in adding depth to the overall flavor profile of this beloved pastry.
Absolutely! While the classic filling is made with softened butter and vanilla extract, you can experiment with various fillings to suit your taste. Some popular alternatives include sweetened cream cheese, chocolate hazelnut spread, or fruit jams. Feel free to get creative and tailor the filling to your liking while preserving the essence of this traditional Mallorcan pastry.
Allowing the dough to rest at various stages of preparation is essential for achieving the desired texture and flavor. Resting the dough after mixing and kneading helps in gluten relaxation and yeast fermentation, resulting in a light and airy pastry. It also allows the dough to develop its flavor, ensuring a delightful taste and perfect consistency in the final Pan de Mallorca.
Yes, you can freeze Pan de Mallorca to enjoy at a later time. Once baked and cooled, store the pastries in an airtight container or freezer-safe bag and freeze. To enjoy, thaw the pastries at room temperature or gently warm them in an oven to restore their freshness. Freezing is a convenient option for preserving the delightful taste of Pan de Mallorca for later indulgence.
