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Authentic Pan de Mallorca (Puerto Rican Sweet Roll) Recipe

A close-up of a freshly baked pan de Mallorca roll dusted heavily with powdered sugar, showing a bite taken out to reveal the soft, yellow interior.
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Follow this straightforward recipe to make soft, fluffy, and slightly sweet Puerto Rican sweet bread at home. This guide breaks down the enriched yeast dough process for perfect Pan de Mallorca every time.

Ingredients

Scale
  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. In a large mixing bowl, cream together the softened butter and the remaining 1/4 cup of sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Add the yeast mixture and salt to the butter mixture. Mix until just combined.
  5. Gradually add the flour, one cup at a time, mixing on low speed until a soft dough forms.
  6. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. It will be slightly sticky.
  7. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  8. Shape the rolls: Gently punch down the risen dough. Divide the dough into 10 equal pieces. Roll each piece into a rope about 12 inches long. Form each rope into a coil or a simple round shape. For the traditional look, you can gently press the center of the coil to create a slight indentation.
  9. Second rise: Place the shaped rolls on baking sheets lined with parchment paper, leaving space between them. Cover loosely and let rise again for 30 to 45 minutes, or until puffy.
  10. Preheat your oven to 375°F (190°C).
  11. Bake for 15 to 20 minutes, or until the tops are golden brown.
  12. Cool the rolls completely on a wire rack. Once cool, dust generously with powdered sugar before serving.

Notes

  • For the softest texture, ensure your milk and eggs are at room temperature before starting.
  • If you prefer a heart shape, roll the dough into a rope, fold it in half, twist the ends together, and then shape it into a heart before the second rise.
  • This enriched yeast dough benefits from a long, slow rise for better flavor development.

Nutrition

Find it online: https://dishicious.com/pan-de-mallorca-puerto-rican-sweet-roll/