Society Hill Society‘s executive chef Yun Fuentes:  This recipe is for a bread I used to eat for breakfast as a child in Puerto Rico. There are plenty of places that would sell this bread, and some people would sell it door-to-door. My favorite was made at a place called “La Bombonera,” which unfortunately closed its doors a year or two ago. They would take this bread toasted, spread butter on it, and serve it with freshly-squeezed orange juice. Enjoy Mallorca Bread!

Chef Yun Fuentes’ Mallorca Bread

Servings:  12 buns of bread

Ingredients:

  • instant yeast, 2 tsp
  • all purpose flour, 1 1/4 cup & 5 cups
  • warm water, 1 1/4 cup
  • granulated sugar, 4 tbl & 1/2 cup
  • 5 eggs, scrambled
  • extra virgin olive oil, 3/4 cup
  • salt
  • powdered sugar
  • butter, 1/4 pound

Instructions:

  1. In a small bowl, dissolve the yeast in the warm water.
  2. Add 1 1/4 cup flour and mix until well combined.
  3. Form a ball with the dough, place in a mixing bowl, and cover with a towel for 3 hours.
  4. After 3 hours, add 4 tablespoons of sugar, the eggs and 1/4 cup of olive oil.
  5. Add some salt and knead.
  6. Place in a bowl, and cover with a towel.
  7. Place the bowl in an oven and rest for 4 hours. (Oven must be turned off. Only pilot light on.)
  8. After 4 hours, add 1/2 cup of sugar, 1/2 cup of olive oil, 5 cups flour and salt to taste.
  9. Knead the dough over a floured surface until it is soft.
  10. Place the bowl in an oven and rest for 4 hours. (Oven must be turned off. Only pilot light on.)
  11. After 4 hours, the dough should double in size. Place the dough over a floured surface.
  12. Cut into 12 evenly sized pieces.
  13. With a rolling pin, stretch each piece to a 10″ x 4″ rectangle.
  14. Roll each piece the long way into a string like shape, and then roll the strings into spiral shaped buns.
  15. Place the buns in a sheet tray lined with parchment paper, and cover with a towel.
  16. Place the sheet tray in an oven, and leave overnight. (Oven must be turned off. Only pilot light on.)
  17. The next morning, pull the tray from the oven, and turn the oven to 400 degrees.
  18. Once the oven reaches the desired temperature, place the tray with the buns inside it.
  19. Bake for 20 minutes or until golden brown.
  20. Pull tray from oven, brush butter over each bun, and allow to rest for 10 minutes.
  21. Sprinkle powdered sugar over each bun to taste.
  22. Serve, and enjoy!

 

Mallorca Bread at La Bombonera in San Juan, Puerto Rico (photo by BakingMeHungry.com)

Mallorca Bread at La Bombonera in San Juan, Puerto Rico (photo by BakingMeHungry.com)

 

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