Puerto Rico has many different cultural influences. Mallorcas come from the European-Spaniard influence.
In Puerto Rico, mallorcas are served sliced in half, toasted with butter, ham and cheese, then served with a dusting of powdered sugar on top.
In my opinion, it's like a seashell-shaped, rustic, grilled cheese sandwich with a hint of "doughnut" from the flavor of the powdered sugar. It's heavenly, and besides, how else would you be able to fool your brain into thinking that you ate a doughnut, when you clearly haven't :)
Mallorcas
1 stick unsalted Butter, melted
1/2 cup Sugar
1/2 cup Evaporated Milk room temp.
1 teaspoon Salt
3-4 cup Bread Flour
1 packet Yeast
1/2 cup warm Water
5 Egg Yolks room temp.
1 teaspoon Vanilla Extract
Egg Wash
1 Egg Yolk
1 tablespoon Milk
*In this recipe, I make the dough 1 day ahead and refrigerate overnight. This allows the dough to have the best flavor possible and a smooth texture as well.
Combine the warm water, evaporated milk and yeast in a small bowl. Stir and set aside (15 minutes).
In another bowl, combine the melted butter and sugar, mix well. Add the salt, vanilla and egg yolks, beating for 1 minute. Combine with the yeast mixture and set aside.
In a large bowl, sift the bread flour. Add the entire wet ingredients in with the bread flour.
At this point, you can add the dough to a stand mixer with the dough hook attachment. Mix for 2 minutes, or until the dough no longer sticks to the side of the bowl.
Add flour if necessary (when sticky) and turn out onto a floured surface. Knead into a smooth ball and transfer over to a lightly oiled bowl ( I seperate the dough into two equal parts, and use two seperate bowls for this step).
Cover the bowl/bowls with a large kitchen towel, and allow the dough to rise in a warm place for up to 2 hrs. Roll the dough into a log. Cut the log into several, equal, 4" pieces.
Have a baking sheet ready that has been either buttered, or sprayed with non-stick cooking spray.
Roll each piece into a long, skinny rope. Shape the rope into a coil (it should look like a swirled lollipop without the stick) and tuck the ends under. Repeat with the remaining pieces of dough, placing each carefully on the baking sheet (it's ok if they touch). Cover the entire pan with a sheet of plastic wrap that has been sprayed with non-stick cooking spray (it'll stick if you don't, trust me!) and place in the refrigerator overnight.
The next day, preheat the oven to 350.
Remove the baking sheet from the refrigerator. Allow it to sit on the countertop and come to room temperature. Remove the plastic wrap gently, and brush the mallorcas with the prepared eggwash. If you like poppy or sesame seeds, this is the time to add them. It's not traditional to add seeds, but you can if you'd like.
Bake the mallorcas for 30-40 minutes. After 30 minutes, check to see if they are golden brown on top. Allow them to cool completely, then prepare them traditionally ( by slicing and toasting with butter on each side, then adding ham and cheese and toasting until it's melted perfection) or simply toasting with butter. Nevertheless, don't forget the dusting of powdered sugar in the end.
Pair with your fave coffee, and have GOOD MORNING :)
