Fluffy, eggy, buttery, coiled like a snail’s shell, and generously dusted with powdered sugar, pan de Mallorca is named for its land of origin, in Spain, where the breads were known as ensaïmadas. They made their way to Puerto Rico in the early 1900s and took on a life—and name—of their own. Today, the sweet rolls can be found sandwiched with ham and cheese at cafes across San Juan.
Featured in: "The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns," by Illyana Maisonet.
- 1 (¼-oz.) package active dry yeast
- ½ cup whole milk
- 6 Tbsp. unsalted butter, melted and divided, plus more for greasing
- 3 large egg yolks, lightly beaten
- 2½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 tsp. kosher salt
- Confectioners' sugar, for dusting
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