Recette de Pan de Mallorca
Pan de Mallorca Recipe
Évalué à 5.0 étoiles par 2 utilisateurs
Portions
12
Temps de préparation
150 minutes
Temps de cuisson
20 minutes
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! 👩🏻🍳
Ingrédients
For the Dough
- - 330 g all-purpose flour (Type 405)
- - 150 ml warm milk
- - 55 g sugar
- - 4 g dry yeast
- - 1 egg
- - Pinch of salt
- - 55 g softened butter
- - 1 teaspoon vanilla extract
For the Filling
-
- 1 tablespoon softened butter with half a teaspoon of vanilla extract
For brushing and sprinkling
- - 1 tablespoon softened butter
- - Powdered sugar
Directions
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.
Vidéo de la recette
Pan de Mallorca Questions
Pan de Mallorca is a traditional pastry that hails from Puerto Rico and is cherished for its light, fluffy texture and sweet, buttery flavor. Its roots lie deeply embedded in the island’s rich culinary history, where various influences from Spain, particularly the Iberian Peninsula, have shaped its composition. The inclusion of vanilla gives it a delightful aromatic quality, making it a favorite breakfast item or afternoon snack among locals and visitors alike.
Achieving the perfect rise when making the dough for Pan de Mallorca involves several key steps. Firstly, make sure that your yeast is fresh and active; using warm milk around 110°F (43°C) helps activate the yeast, creating the necessary carbon dioxide that causes the dough to rise. After mixing your ingredients together, it's crucial to cover the bowl with a clean towel or plastic wrap to create a warm, humid environment.
Absolutely! While the classic Pan de Mallorca features a simple vanilla and butter filling, one of the joys of this recipe is its versatility. You can customize the filling to suit your taste preferences. Consider incorporating other extracts like almond or citrus zest for a different flavor profile.
Pan de Mallorca makes for a perfect centerpiece and can be complemented with an array of side dishes to create a well-rounded meal. For breakfast, consider serving it alongside scrambled eggs or a frittata, featuring vegetables or cheese to balance the sweetness of the pastry.
Indeed, leftover Pan de Mallorca can be stored without compromising its delightful texture and flavor. To maintain freshness, make sure the rolls have cooled completely before storing them.
