Pan de mallorca
Print recipeIngredients
- 6 tablespoons butter ((3/4 stick))
- 1 packet active dry yeast
- 1/4 cup lukewarm water
- 1/4 cup sugar
- 3/4 teaspoons salt
- 3 egg yolks
- 1/2 cup milk
- 2-1/2 to 3 cups flour ((plus extra to dust the work surface))
- butter (to grease bowl and pan)
- confectioners'sugar ((for dusting))
Directions
| 1. | Melt the butter and let it cool slightly. In a large bowl, dissolve the yeast in the water. Add the sugar, salt, egg yolks, milk, 4 tablespoons of the cooled butter, and 2-1/2 cups of the flour. Mix well. |
| 2. | Lightly flour a work surface. Turn out the dough and knead for 5 minutes. Add enough of the remaining flour so that the dough is not sticky. |
| 3. | Grease a bowl with butter. Pur the dough in it and cover with plastic wrap. Let the dough rise in a warm place for 45 minutes. |
| 4. | Grease a 9-inch square baking pan. Set aside. Punch the dough down. Knead it on a lightly floured surface into a rectangle about 18x9 inches. Brush with the remaining melted butter. Roll up the dough from one short end and cut it into 9 slices; trim the ends to make them neat. Arrange the slices in the baking pan. Cover and let rise for 40 minutes. |
| 5. | Preheat the oven to 375 F. Bake the rolls for 30 minutes, or until lightly browned. Let the rolls cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar |
Note
Adapted from: http://www.seriouseats.com/2009/01/sunday-brunch-pan-de-mallorca.html
