Mallorca

I was challenged by a friend of ours, Francisco to make Mallorcas when my reputation of baking got out there. He explained that he had to fly back every time to Puerto Rico to eat these Mallorcas. I told him I probably can make them!. Well, one day he brought back some directly from Puerto Rico for me to taste so that I have a point of reference what these Mallorcas tastes like. I have researched the globe and finally present this wonderful recipe that is extremely close to the Puerto Rican Mallorcas. The recipe calls for a starter much like making a sourdough bread. 

Ingredients:

For the Starter (aka Tangzhong)

•  40g bread flour
•  200g water

for the Bread

• 580g bread flour
• 60g sugar
• 12g salt
• 10g dry yeast
• 10g dry milk
• 260g milk
• 50g egg (or one extra large egg, beaten)
• 50g butter at room temperature
• icing sugar for dusting

Method:

Make the starter: Mix the bread flour and water in a pan and cook it over medium heat to make the rue. Store it in the fridge to cool down. 

In a mixing bowl, add the bread flour, sugar, salt, dry yeast, dry milk, milk, egg and the starter (tangzhong) from the fridge. Mix using the paddle at medium speed, and add butter. Turn it to high and mix until the dough is no longer sticking to the sides of the bowl. 

Take it out and let it rise double in size in a bowl covered in plastic wrap. Approximately 1 hour. 

Take it out and roll it into a rectangle. Fold the sides from both ends into thirds. Then roll it out again to a rectangle about 1/2 inch thick. At the longest end, roll it like a swiss roll. Seal the edges with water and tighten them. 

Cut into 2-3 inches and put them in a pan, 1 inch apart. Let it rise and fill up the pan. Brush with butter and bake in oven at 350 deg for 20-25 minutes or top is brown. 

Let it cool for 5 mins and dust with icing sugar. You should get very fluffly, layering and light delicious bread with your coffee. Enjoy!!