Mallorcas
Brioches portoricaines en spirale, moelleuses et beurrées, saupoudrées de sucre glace.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Activate the yeast
Mix the yeast, warm milk and 1 tablespoon of the sugar in a small bowl. Leave in a warm spot for 10 minutes.
- 7 g dried yeast
- 180 ml warm milk
- 1 tbsp sugar
✅ C'est prêt quand : mixture is foamy and bubbly on top
Make the dough
In a large bowl, mix the flour, remaining sugar and salt. Add the yeast mixture and egg yolks and bring together into a dough, then knead in the softened butter a little at a time. Knead by hand for 8–10 minutes, or 5–6 minutes in a stand mixer.
- 450 g flour
- about 48 g remaining sugar
- ½ tsp salt
- 3 egg yolks
- 100 g softened butter
✅ C'est prêt quand : dough is smooth, soft and elastic
First rise
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Shape
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Second rise
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Bake and finish
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Activate the yeast
Mix the yeast, warm milk and 1 tablespoon of the sugar in a small bowl. Leave in a warm spot for 10 minutes.
- 7 g dried yeast
- 180 ml warm milk
- 1 tbsp sugar
✅ C'est prêt quand : mixture is foamy and bubbly on top
Make the dough
In a large bowl, mix the flour, remaining sugar and salt. Add the yeast mixture and egg yolks and bring together into a dough, then knead in the softened butter a little at a time. Knead by hand for 8–10 minutes, or 5–6 minutes in a stand mixer.
- 450 g flour
- about 48 g remaining sugar
- ½ tsp salt
- 3 egg yolks
- 100 g softened butter
✅ C'est prêt quand : dough is smooth, soft and elastic
First rise
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Shape
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Second rise
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Bake and finish
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The Story Behind the Dish
Mallorcas descend from the ensaïmada, a coiled pastry from the Spanish island of Mallorca, brought to Puerto Rico by Spanish immigrants. Puerto Rican bakers made them softer and more bread-like.
Today they're a breakfast classic, especially in the historic cafés of Old San Juan, where they're served toasted with butter and a café con leche.
⭐ Why It's Famous
Soft, buttery and snowed with sugar, they're the taste of a Puerto Rican bakery morning.
💡 Fun Fact
The favourite breakfast version is a 'mallorca de jamón, huevo y queso', a sweet roll filled with ham, egg and cheese, then pressed and dusted with sugar.
Puerto Rico, from Mallorca (Spain)
18.47°N, -66.11°W
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