Why You’ll Love This Recipe

Pan de Mallorca is a beloved Puerto Rican sweet bread known for its incredibly soft, fluffy texture and beautiful spiral shape. Lightly sweetened and topped with a dusting of powdered sugar, it’s perfect for breakfast or as a snack alongside coffee. Whether enjoyed plain, with butter, or filled with ham and cheese, this enriched bread is a delightful treat with a tender crumb and a touch of island warmth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltinstant yeastwhole milkunsalted butter (softened)eggsyolksvanilla extractpowdered sugar (for topping)

directions

Warm the milk slightly until it’s lukewarm (not hot), then dissolve the sugar and yeast in the milk. Let it sit for 5–10 minutes until foamy.

In a large bowl, combine the flour and salt.

Add the yeast mixture, eggs, yolks, and vanilla to the flour and mix until a sticky dough forms.

Knead the dough on a floured surface or with a mixer for about 10 minutes until smooth and elastic.

Add the softened butter gradually, kneading continuously until fully incorporated and the dough is smooth and glossy.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1.5 to 2 hours).

Punch down the dough and divide it into equal portions.

Roll each portion into a long rope and coil it into a spiral shape, tucking the end underneath.

Place spirals on a parchment-lined baking sheet, cover, and let rise again until puffy (about 45 minutes to 1 hour).

Preheat the oven to 350°F (175°C). Bake the rolls for 15–20 minutes or until lightly golden on top.

Cool slightly and dust generously with powdered sugar before serving.

Servings and timing

This recipe makes 10–12 rolls.Preparation time: 25 minutesFirst rise: 1.5–2 hoursSecond rise: 45 minutesBaking time: 15–20 minutesTotal time: approximately 3 hours

Variations

Add a cinnamon-sugar swirl inside before shaping for extra flavor.

Brush with a light syrup glaze after baking for a glossy finish.

Fill with ham and cheese for a sweet and savory twist.

Substitute almond or coconut extract for a tropical note.

storage/reheating

Store Pan de Mallorca in an airtight container at room temperature for up to 2 days.Refrigerate for up to 5 days or freeze for up to 2 months.Reheat in the microwave for 10–15 seconds or warm briefly in the oven before serving.

FAQs

What makes Pan de Mallorca so soft?

The enriched dough, which includes eggs, milk, and butter, creates a tender and fluffy texture.

Do I need a stand mixer?

A stand mixer helps, but you can knead by hand—it just takes more effort and time.

Why is my dough sticky?

Pan de Mallorca dough is naturally sticky due to its richness. Avoid adding too much extra flour.

Can I make the dough ahead?

Yes, the dough can be refrigerated after the first rise and shaped the next day.

What’s the best way to dust with powdered sugar?

Wait until the rolls are slightly cooled and use a fine-mesh sieve for even coverage.

Can I make them bigger or smaller?

Absolutely—adjust the size and baking time accordingly.

Why didn’t my rolls rise properly?

Check that your yeast is active and that the rising environment is warm and draft-free.

Can I fill them with jam or chocolate?

Yes, spread a thin layer before rolling them up for a sweet filling.

Are they good for sandwiches?

Yes, they’re especially good with ham and cheese for a Puerto Rican classic.

Is Pan de Mallorca a breakfast or dessert?

Both! It’s traditionally eaten for breakfast, but its sweet, soft profile makes it dessert-friendly too.

Conclusion

Soft and fluffy Pan de Mallorca brings the comforting taste of Puerto Rico straight to your kitchen. With its rich dough, signature spiral, and cloud-like texture, this sweet bread is perfect for any time of day. Once you make it at home, you’ll see why it’s a staple on the island—and it might just become one in your home too.