Amazing bread recipe from Puerto Rico, Pan de Mallorca

Pan de mallorca_final

 Name: Pan de Mallorca
Eaten in: Puerto Rico
Foodie: Linda

The coolest thing about Tropical Foodies is that we do not just travel geographically and explore how different people and different cultures transform the same ingredients, we also travel in history as we do get to see how past encounters or clashes
left their marks on a country’s cuisine. Through the waves of history, Spanish recipes and tastes were exported to the Caribbeans, and this is exactly what happened with this wonderful bread recipe. Mallorca or Majorca is a Spanish island, and yet, Pan de Mallorca is a staple in tropical Puerto Rico. if historical discovery is not encouragement enough, nothing beats fresh homemade bread on Sunday brunch.

Pan de mallorca

Ingredients

  • 6 tablespoons butter ((3/4 stick))
  • 1 packet active dry yeast
  • 1/4 cup lukewarm water
  • 1/4 cup sugar
  • 3/4 teaspoons salt
  • 3 egg yolks
  • 1/2 cup milk
  • 2-1/2 to 3 cups flour ((plus extra to dust the work surface))
  • butter (to grease bowl and pan)
  • confectioners'sugar ((for dusting))

Directions

1. Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well.
2. Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky.
3. Grease a bowl with butter. Pur the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes.
4. Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18x9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes.
5. Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar

Note

Adapted from: http://www.seriouseats.com/2009/01/sunday-brunch-pan-de-mallorca.html

 

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