Description
Mallorca bread buns blend Puerto Rican culinary heritage with sweet and creamy comfort. Pillowy pastries filled with luscious guava and cream cheese create a delightful treat that transports you to Caribbean kitchens with each delectable bite.
Ingredients
Scale
Flour:
- 3 cups + 3 tablespoons (375g) unbleached all-purpose flour
- 1 cup (163g) bread flour
Dairy and Eggs:
- 2 eggs, preferably organic, at room temperature
- 2 egg yolks, at room temperature
- ¾ cup (173g) buttermilk or full-fat milk, preferably organic, at room temperature
- 4 ounces (114g) cream cheese, softened
- 8 tablespoons (113.5g) + 4 tablespoons (57g) salted butter, preferably organic European style, cubed and softened
- 3 tablespoons (about 36g) extra butter for brushing on baked Mallorcas
Other Ingredients:
- ½ cup (100g) + 4 tablespoons (50g) natural granulated sugar
- 1 ½ teaspoons (8g) fine sea salt
- 1 packet (11g, 3 ½ teaspoons) instant yeast
- 12 to 14 ounces guava paste, cut into small chunks
- ½ cup (118g) + 2 tablespoons water for icing
- 1 cup (120g) confectioner’s sugar
Instructions
- Craft a smooth, pudding-like flour mixture by heating water with a portion of the flour blend for approximately 15 seconds in the microwave, stirring until consistent, then allow to cool completely.
- In a stand mixer using the paddle attachment, combine eggs, egg yolks, buttermilk, sugar, yeast, and the cooled flour-water mixture, blending thoroughly on medium speed.
- Gradually introduce the flour mixture at the lowest mixer setting, then transition to a dough hook, kneading until the texture becomes uniform and silky.
- Methodically incorporate softened butter into the dough, continuing to knead at medium speed for 20 minutes until fully integrated and elastic.
- Transfer the dough to an oil-coated bowl, cover, and permit rising in a warm environment for 1 ½ hours until it doubles in volume.
- Prepare the guava filling by gently cooking guava paste with water until smooth, then blend in butter and allow to cool to room temperature.
- Create a creamy cheese mixture by thoroughly blending cream cheese with sugar until achieving a smooth, consistent texture.
- Preheat the oven to 400°F (204°C), then reduce to 350°F (177°C) when ready to bake.
- Roll out the risen dough, spreading an even layer of guava paste, then carefully fold and cut into uniform strips.
- Shape each strip into a roll, generously filling with the prepared cream cheese mixture.
- Allow the assembled buns to undergo a brief second rise, approximately 20-30 minutes.
- Bake the buns for 12-17 minutes, monitoring until they achieve a golden-brown coloration.
- Once baked, delicately brush the warm Mallorca buns with melted butter for a rich, glossy finish.
- Prepare a light glaze by mixing powdered sugar with water and a small amount of butter, then elegantly drizzle over the warm buns.
Notes
- Master the art of patience when working with this delicate dough, as slow and steady kneading ensures a light, airy texture that’s quintessential to authentic Mallorca bread.
- Prepare the flour-water mixture carefully, aiming for a pudding-like consistency that helps create the signature softness of these traditional Puerto Rican sweet buns.
- Keep the butter at the perfect softness – cool enough to incorporate smoothly but not too cold – to guarantee a rich, tender crumb that melts in your mouth.
- Watch the rising time closely, allowing the dough to double in size during both rising periods to develop maximum flavor and achieve that classic pillowy texture.
- Balance the sweet guava paste and creamy cheese filling meticulously, creating a harmonious blend that captures the essence of Puerto Rican bakery tradition.
- Brush the baked buns generously with melted butter and drizzle with delicate icing to elevate the final presentation and add a luxurious finishing touch.
- Prep Time: 2 hours 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 12
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg