• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 12

Mallorca Bread

  • Recipe Submitted by on

 Ingredients List

  • 1 pkg dry yeast (1/4 oz)
  • ½ cup milk, lukewarm
  • 1½ cup water, lukewarm
  • 8 egg yolks
  • ¾ cup white sugar
  • 2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
  • 6½ cups bread flour, plus more for flouring work surface
  • 1 teaspoon salt
  • powder sugar


In a large bowl combine, eggs, sugar and melted butter, whisk until well combined, set aside.
In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. Add egg mixture to yeast mixture and whisk until well combined. Add 1 teaspoon salt and 6.5 cups flour a cup at a time, stirring with a wooden spoon until just combined. Cover with a kitchen cloth and let rise on the counter for 2 hours then refrigerate for 3 hours or overnight.

Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour and roll out to about ¼ inch thick. Using a pizza cutter cut the dough evenly into 12 strips. Roll the strips into coils, tucking the end under the bun.

Pre-heat oven to 350 degrees.

Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.

Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

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