Pan de Mallorca/ Mallorca bread; The best Breakfast Buns Complete written Recipe :
This Pan de Mallorca or Mallorca Bread Recipe will help you make the Best Puerto Rican sweet bread in a simple and easy method.The sweet buns are soft, they have a custard like flavor, flaky layers and is dusted with powdered sugar on top.

Pan de Mallorca/Mallorca bread is a super soft, fluffy Puerto Rican sweet bread.It is made with an enriched dough containing milk, egg, butter, flour ,salt, sugar and yeast.

They have a beautiful shape,a flaky sweet crumb and is dusted with powdered sugar on top.

These Puerto Rican sweet bread is commonly served during breakfast but we can have this sweet buns any time of the day.

HOW TO MAKE PAN DE MALLORCA OR PUERTO RICAN SWEET BREAD
We can make Pan de Mallorca in 5 simple steps.

1.Prepare the dough

2.Proof the dough

3.Divide and shape the mallorca bread

4.Final Rising(45-50 minutes)

5.Bake the mallorca bread rolls

How to serve mallorcas
Puerto Rican Mallorca bread are best to serve with coffee or tea as a breakfast item or can enjoy as an evening snack.
You can slice it open and spread it with cheese and jam .

These soft Mallorca sweet buns are best to have while they are freshly baked.Or if you have any left overs ,you can slice them horizontally, smear some butter, then toast and fill it with some ham and cheese and can enjoy it as a delicious sandwich.

HOW TO STORE LEFTOVER PAN DE MALLORCA/PUERTO RICAN SWEET BREAD?
We can store leftover Mallorca sweet rolls in an airtight container at room temperature for 4-5 days.

As these sweet soft rolls are smeared with butter and then dusted with powdered sugar, like German Fruit Bread, Stollen; I noticed that they stay longer than many other breads.

In extremely warm, humid temperatures, the Mallorca rolls should be frozen for longer-term storage.

For freezing: Place the buns in a heavy-duty freezer bag or wrap the buns tightly with aluminum foil or plastic freezer wrap and freeze.

Properly stored, they will maintain best quality for about 3 months.

Tips for making the best Mallorca Bread/Pan be Mallorca
This Mallorca bread dough is a soft and moist dough.That is how our sweet rolls have such a light and flaky texture.
So we need to dust the working surface and the dough ball before shaping(this is the trick to handle any dough that is comparitively softer).

Take care not to over bake these sweet rolls.
We need them to be lightly golden brown on top.

If we over bake this sweet rolls the outside will turn darker as we have sugar and egg while making the dough and the texture will not be softer as how it needs to be.

If you want the Mallorca bread to be sweeter, dust them with more powdered sugar.
Adding more sugar to the dough will slow down the rising time.

Hope you liked this Pan de Mallorca or Mallorca bread or puerto Rican Sweet bread recipe .Hope you will make sweet breakfast buns and enjoy!
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