Mallorca Bread
INGREDIENTS
- 1 package active dry yeast (2 1/4 teaspoon)
- 1 cup warm milk (110 degrees F)
- 1 cup warm water (110 degrees F)
- 8 egg yolks
- ¾ cup white sugar
- 1 1/2 sticks butter + 1 stick for brushing, melted and cooled to lukewarm
- 6½ cups bread flour, plus more for flouring work surface
- 1 teaspoon salt
- powder sugar
DIRECTIONS
- In your stand mixer bowl, combine yeast, milk, and water. Let sit for about 10 minutes.
- Meantime, in a separate bowl, combine yolks, sugar, and butter
- Pour the yolk mixture into the yeast mixture and then add the salt. Whisk everything together until combined
- With your hook attachment, pour in 1 cup of flour at a time and mix on low until everything is just combined
- Cover with plastic wrap and let rise on the counter for 2 hours
- Line your pan with parchment paper and generously flour a clean work surface
- Turn the dough out on the surface and sprinkle dough with some flour. Roll the dough until it is about 1/4 inch thick
- Use a pizza cutter to cut the dough into 12 even strips. Roll the strips into coils, tucking the end under the bun
- Cover the bread with a kitchen towel and let it rise for another 45 minutes. Preheat your oven to 350 degrees
- Melt another stick of butter and gently brush each roll with the melted butter
- Bake for 20-25 minutes or until they just begin to brown
- Allow buns to cool before you sift with powdered sugar
