Mallorca Bread (Pan de Mallorca) Pressure Cooker Recipe
Soft and fluffy sweet rolls made with simple ingredients and baked to golden perfection. Perfect for breakfast or snacks!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ tablespoon dry yeast
- ½ cup water
- ½ cup whole milk
- 4 ounces butter melted, plus more for brushing
- 4 egg yolks large
- 1 teaspoon vanilla extract or one vanilla bean
- 1 teaspoon salt
- ⅓ cup granulated sugar
- 3-3¼ cups all-purpose flour
- powdered sugar for dusting
Instructions
Instructions
- In a large bowl, combine water and yeast. Let it sit until dissolved for 3-5 minutes.
- Lightly whisk in the milk, melted butter, egg yolks, vanilla extract, salt, and sugar.
- Add 3 cups of flour and mix thoroughly. If too sticky, add remaining flour gradually. Use as little as possible.
- Cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours or until doubled.
- Punch the dough down. You may refrigerate it for a couple of hours or overnight.
- When ready to shape, roll out to a ¼-inch thick rectangle. Lightly brush with melted butter.
- Cut into 6-8 even strips using a sharp knife, pizza wheel, or dough cutter.
- Coil the dough into spiral buns, tucking ends underneath to hold shape.
- Place on a parchment-lined baking sheet. Brush again with melted butter if desired.
- Let rise again for about 45 minutes. Bake at 350℉ (177℃) for 12-18 minutes until lightly golden.
- Remove from oven, let cool for a few minutes, and dust with powdered sugar before serving.
Notes
If refrigerating overnight, punch the dough before placing it in the fridge. Tuck the end under the bun to help the roll keep its shape. Let it rise for 30-40 minutes after placing it on the pan. Nutritional info is estimated.
