Mallorca Bread (also known as Pan de Mallorca or Ensaimada de Mallorca) is a sweet, fluffy pastry originating from the Spanish island of Mallorca (Majorca). It’s a popular breakfast or snack item, often enjoyed with coffee or hot chocolate.
Key Features:
- Soft & Fluffy Texture – Made with a rich, yeasted dough similar to brioche.
- Sweet & Buttery – Typically brushed with melted butter and dusted with powdered sugar.
- Coiled Shape – Traditionally rolled into a spiral, similar to a cinnamon roll but without the cinnamon.
- Optional Fillings – Sometimes filled with cream, chocolate, dulce de leche, or even savory ingredients like ham and cheese (in modern variations).
Origin & Tradition:
- The ensaimada (a closely related pastry) is Mallorca’s most famous baked good, often enjoyed during festivals.
- The name “ensaimada” comes from “saïm” (Mallorcan for lard), as traditional versions used pork lard, though modern recipes often substitute butter.
How to Enjoy Mallorca Bread:
- Plain – Lightly warmed and dusted with powdered sugar.
- With Coffee – A classic pairing in Mallorcan cafés.
- As a Sandwich – In Puerto Rico (where it’s also popular), it’s sometimes used for sweet or savory sandwiches.
Recipe (Simplified Version):
Ingredients:
- 4 cups flour
- ½ cup sugar
- ½ cup warm milk
- 2 eggs + 1 yolk
- ½ cup butter (softened)
- 1 packet active dry yeast
- Pinch of salt
- Powdered sugar (for dusting)
Steps:
- Activate yeast in warm milk with a little sugar.
- Mix flour, sugar, eggs, and yeast mixture to form a dough.
- Knead in butter until smooth and elastic.
- Let rise until doubled (about 1–2 hours).
- Roll out dough, brush with butter, and coil into a spiral.
- Bake at 350°F (175°C) until golden (~20–25 min).
- Dust with powdered sugar before serving.
