Mallorcas (Sweet Spiral Buns)
Soft, buttery spiral buns dusted with powdered sugar. Split them and press them with ham and cheese for breakfast.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Mallorcas are the sweet, spiral-shaped buns of Puerto Rican bakeries, soft and buttery inside and covered in a snowy layer of powdered sugar. The classic way to eat one is split, buttered and pressed on a hot griddle, often with ham and cheese melting inside, next to a café con leche.
The dough is rich with eggs and butter, so it is soft and sticky, and that is where the Thermomix® TM7™ helps most: it warms the milk for the yeast and kneads the dough while you add the butter. You roll each piece into a rope, brush it with butter and coil it into a snail, and the oven bakes them golden.
Made in the Thermomix® TM7™
Mallorcas (Sweet Spiral Buns)
Makes: 12 mallorcas
- Prep35 min
- Cook20 min
- Total3 h 45 min
- Serves12
Ingredients
Dough
To shape and finish
To serve, optional
Instructions
- Place the milk, sugar and yeast in the mixing bowl and warm 2 min/37°C (98°F)/speed 2.
- Add the eggs, egg yolks, flour and salt and knead 2 min/dough mode. Then knead 4 min/dough mode, dropping the softened butter piece by piece through the hole in the lid. The dough will be soft, shiny and sticky.
- Scrape the dough into an oiled bowl, cover and let it rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.
- Line 2 baking sheets with parchment paper. Divide the dough into 12 pieces (about 85 g each). On a lightly floured counter, roll each piece into a rope about 35 cm (14 in) long, brush it with melted butter and coil it into a snail, tucking the end underneath. Place 6 buns on each sheet, well apart.
- Cover and let rise 45 to 60 minutes, until puffy. Meanwhile, preheat the oven to 180°C (350°F).
- Bake one sheet at a time for 15 to 18 minutes, until light golden. Brush the warm buns with the rest of the melted butter, let them cool 10 minutes and dust them generously with powdered sugar.
- To serve them Puerto Rican style, split a mallorca, butter the cut sides and fill it with ham and cheese. Press it in a hot skillet on the stove with a heavy pan on top, 2 to 3 minutes per side, until the cheese melts, then dust it with more powdered sugar.
Tips
- The dough is meant to be soft and sticky. Instead of adding lots of flour, lightly oil your hands and the counter when you roll the ropes.
- Make ahead: after shaping, cover the sheets and refrigerate them overnight. The next morning, let the buns sit at room temperature for about 1 hour, until puffy, then bake.
- Mallorcas keep 2 days in a closed bag at room temperature, or 2 months in the freezer. Dust them with powdered sugar after reheating.
