Mallorca Sweet Bread – Fluffy, buttery sweet rolls covered in powder sugar. Perfect with a morning coffee!
I first tried Mallorca sweet bread while working at a coffee shop in college. As soon as we started serving the bread, it became one of my favorite things. Soft and bready but also sweet and fluffy – I loved this pastry so much.
I found a recipe for the bread in my favorite bread cookbook, Bread Illustrated. I had to try the recipe for myself. It’s similar to making brioche but less eggs and more sugar. But the butter content is almost identical so that mixer is going to flex its muscles to make this dough!
Once the dough is made and risen, it’s layered with even more butter and rolled into their beautiful spiral shape. They get baked until golden brown and dusted with powdered sugar before serving.
Here are the Mallorca Sweet Breads!
Tips & Tricks
- The dough will be sticky. This dough is stickier than cinnamon roll or bread dough. It has more sugar and far than those doughs so it will stick to the surface slightly. I use a bench scrapper to help pull it from the surface without ripping it.
- This buns are BIG. These Mallorca buns are traditionally big but you can certainly make them smaller by forming them into 24 smaller buns instead of 12 large buns.
- Roll the dough evenly. To ensure the buns are similar in size, make sure you roll the dough into an even log in both rolling steps.
Mallorca Sweet Buns
Servings: 12 large buns
Ingredients
For the dough:
- 5 cups all-purpose flour
- 2 packages instant yeast 4 teaspoons
- 2 teaspoons salt
- 10 tablespoons granulated sugar
- 3 large eggs
- 1 cup milk
- 10 tablespoons butter unsalted, softened
For the buns:
- 6 tablespoons butter divided, softened
- 2 tablespoons powdered sugar
Instructions
Make the dough:
- Add flour, salt, and yeast to the bowl of stand mixer and mix with a dough hook on low until combined. In a separate 4-cup measuring cup, add eggs and sugar and whisk together to combine. Add milk and whisk together.
- With the mixer on low, add milk mixture to the dry ingredients. Mix on low until dough forms. Increase speed to medium and knead dough until it's smooth and no longer sticks to the sides, about 10 minutes. If the dough is sticking for a while, add more flour until it only sticks to the bottom.
- Reduce speed to medium low. Add butter to the dough, 1 tablespoon at a time until all the butter is absorbed. Do not add the next tablespoon until you don't see the previous tablespoon anymore. Once all the butter has been added, increase the speed and knead for 6 more minutes. Once you finish kneading, shape into a ball. Lightly grease another large bowl and place the ball of dough into bowl. Cover with a kitchen towel and let it rise for 2 hours.
- Prepare two baking sheets by lining with parchment paper. Once dough has risen, punch it down with your fist and remove from the bowl. Lightly dust your counter with flour and place the dough on top. Form into a disk. Cut dough into 2 even halves. Working with one half at a time, roll into a 18×12 inch rectangle, with the long side facing you. Spread 2 tablespoons of the softened butter over the rectangle. Roll the dough into a tight log that is 18 inches long, making sure the dough is even thickness. Cut the log into 6 even pieces (each piece being 3 inches long).
- Grabbing one piece of dough at a time, roll into a 10 inch log. Curl the dough into a spiral and tuck under the end piece and push your finger into the top center of the bun to seal it. Repeat with 5 other pieces of dough and place on one baking sheet. Melt the final 2 tablespoons of butter and brush the buns with butter. Repeat with second half of dough. Place second batch of buns on the other baking sheet and butter them. Cover the baking sheets with the buns with plastic wrap and set aside to prove for another 1.5-2 hours.
Make the buns:
- Preheat oven to 350 degrees. Make sure both oven racks are placed in the center of the oven. Once the buns have doubled in size and are puffy, place them in the over to bake for 15 minutes or until they begin to turn golden brown on the outside. Remove from oven and let them cool for 10 minutes.
- Dust warm buns with powdered sugar. Serve immediately or within 24 hours.
Notes
Recipe adapted from Bread Illustrated by America’s Test Kitchen
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Oh, how wonderful!, cookie clicker I’ve always wanted to attempt baking Mallorca bread at home.
omg these look so good, def gonna try this
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This looks so soft and comforting — the kind of sweet bread that feels simple, nostalgic, and way too easy to keep reaching for with coffee.
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This recipe looks absolutely amazing! I really appreciate how clearly you explained each step, especially the tips about handling the sticky dough — that’s super helpful for beginners like me. The Mallorca sweet bread looks so soft and fluffy, perfect with coffee. I’m definitely going to try this soon. Thanks for sharing such a detailed and easy-to-follow recipe! beca benito juarez
I never realized how much butter is involved in making Mallorca sweet bread until reading your recipe – “the butter content is almost identical” to brioche, meaning the mixer definitely has its work cut out for it! I’m genuinely curious to see how that affects the final texture compared to other sweet rolls I’ve made. Thanks for the detailed heads-up I found this especially useful.!
I never realized how much butter is involved in making Mallorca sweet bread until reading your recipe – “the butter content is almost identical” to brioche, meaning the mixer definitely has its work cut out for it! I’m genuinely curious to see how that affects the final texture compared to other sweet rolls I’ve made. Thanks for the detailed heads-up!
It’s interesting how you mentioned this recipe is similar to brioche but with fewer eggs and more sugar. I’ve always thought brioche was a rich dough, so knowing Mallorca sweet bread keeps the high butter content is a good heads-up for what to expect when kneading. My mixer will definitely get a workout!
It’s interesting to note that this dough is stickier than typical cinnamon roll or bread dough due to the higher sugar and fat content. That tip about using a bench scraper to handle it without tearing is super helpful for when I try this recipe. Can’t wait to bake some of these and have them with my morning coffee!
I never realized these buns were traditionally quite large! It’s good to know there’s an option to make smaller ones, especially if I’m baking for a smaller group or just want to have more individual servings. I’ll definitely keep that in mind when I try this recipe.
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This looks incredible. I spent a summer in Mallorca and have been trying to recreate that sweet bread ever since, with mixed results. Your post has given me a few new ideas to try, especially regarding the proofing time.
This blog post about Mallorca Sweet Bread truly captures the essence of these delightful rolls! I love how you described the fluffy texture and buttery flavor, as those are exactly what makes them perfect for pairing with a morning coffee. The powdered sugar topping just adds that sweet touch that elevates the experience. Have you considered sharing some variations or tips for customizing these rolls? It would be fascinating to explore different fillings or toppings that could complement the sweetness. Speaking of which, my website, [Banana AI](https://banana-ai.org), dives into similar topics, including sweet bread recipes and baking techniques. I’d love to hear more about your baking experiences and any other recipes you recommend trying!
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I first tried Mallorca sweet bread while working at a coffee shop in college — and honestly, it was love at first bite! This soft, fluffy pastry perfectly balances sweetness and buttery flavor, making it the ultimate coffee companion. If you’ve never had it, you’re seriously missing out. 🍞☕
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What a great Mallorcan sweet bread recipe ! I especially like the author’s mention of the consistency of the dough and the tips for using butter, these details make people feel more confident to try it.
The Mallorca buns are BIG and fluffy, just like the ones I had in college. I found the recipe in Bread Illustrated and it’s so detailed, making me feel like I’m right there in the kitchen
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Wow, 5 hours total time! This is clearly a labor of love, but those beautiful spirals look worth every second. I appreciate the tip about the sticky dough—that usually means a rich, tender result! These buttery rolls would be the perfect indulgent treat to pack for a big day out, maybe even something as rugged as a *cowboy safari* trip.
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What was your favorite part about making Mallorca sweet bread, and how did it compare to your experience of trying it for the first time at the coffee shop?
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Your Mallorca Sweet Bread post sounds so good! I loved hearing about your college coffee shop discovery. The detail that it’s ‘similar to brioche but less eggs and more sugar,’ with ‘even more butter’ layered for that spiral, makes me want to try these fluffy rolls. Yum.
Mallorca sweet bread is a delightful treat! The fluffy, buttery texture dusted with powdered sugar is irresistible with morning coffee. Reminds me of the simple fun of the Google Snake, just pure enjoyment. This recipe, similar to brioche, uses less eggs but more sugar for that perfect sweetness. Don’t worry about the sticky dough; a bench scraper helps. Make them big or small, just roll evenly for uniform buns.
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this Mallorca Sweet Bread sounds amazing! Fluffy, buttery, and those spirals – I can totally see why it was your college coffee shop favorite. It sounds like the perfect reward after a long day, whether you’ve been baking up a storm or just finished a tough game of BLOODMONEY.
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“Absolutely delightful and well-written—this recipe truly makes Mallorca Sweet Bread sound irresistible. Can’t wait to try it myself!”
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Wow, this looks absolutely delicious! I love how you break down the steps and share the cultural story behind Mallorca sweet bread. I can’t wait to try baking it myself — thanks for the detailed guide and beautiful photos! 🍞✨
These Mallorca Sweet Buns sound divine! Fluffy, buttery, and sweet—perfect with coffee. Love that they’re like a lighter brioche. Dusting with powdered sugar adds the ideal finishing touch.
These Mallorca sweet breads look amazing! I’m definitely going to try this recipe. I wonder if varying the proofing time would affect the final texture, almost like inducing a sprunki phase in the dough structure. Thanks for sharing!
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I need to try this Mallorca sweet bread recipe. It looks so soft and tasty, perfect for breakfast.
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Such a delicious recipe and so easy to make too! I’ll be making it again, for sure!
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It’s similar to making brioche
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OMG, these Mallorca sweet breads look absolutely divine! I’m definitely gonna try this recipe out. The spiral shape is just so pretty! Hope mine turn out as fluffy!
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Oh, how great! I’ve always wanted to try making Mallorca bread at home.
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These Mallorca sweet breads look amazing! I can almost taste the buttery goodness. I bet there will be a curve rush to grab one of these when they come out of the oven. I’m definitely going to try this recipe soon.
The recipe seems pretty detailed, maybe I’ll give it a shot this weekend.
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Mmm, these Mallorca sweet breads look amazing! I’ve never made them before, but this recipe seems pretty straightforward. I might try making them for Easter brunch this year! Thanks for sharing!
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Wow, this looks absolutely delicious! 😍 Love the way you described the texture—soft, fluffy, and buttery sounds like the perfect combo. Your step-by-step breakdown makes it so approachable, definitely adding this to my must-try list. Thanks for sharing! Formalizer
“Making Mallorca bread at home is fun—sticky dough, tons of butter, and that gorgeous spiral shape!”
“I fell in love with these sweet rolls at a college coffee shop; they’re soft, sweet, and irresistible.”
“Mallorca sweet bread is so fluffy and buttery—perfect with powdered sugar and coffee!”
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While the traditional Mallorca sweet bun is plain or dusted with powdered sugar, it can also be filled with cream or jam for added flavor. In some variations, you’ll find them topped with a little icing or even filled with chocolate or almond paste, adding new layers of richness and complexity.
The buns have a soft, pillowy interior that melts in your mouth, with just a slight sweetness to complement the buttery, flaky exterior. The dough itself is rich, thanks to the use of lard or butter, giving it a luxurious mouthfeel. The sweetness isn’t overwhelming—it’s just enough to provide a lovely balance with the richness of the dough. They’re often dusted with powdered sugar on top, which adds a little extra sweetness.
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This is such a thoughtful and informative post! I love the way you explained everything in a simple yet comprehensive manner. It’s given me some great new ideas to work with. Nhà cái uy tín 186
Thank you for sharing your love for Mallorca sweet bread! It’s great to hear how this soft, fluffy, and sweet pastry made such an impression on you during your college days. If you’re looking to discover more delightful treats and food experiences, I recommend checking out the Honista app. It’s a fantastic way to explore new flavors and connect with fellow food enthusiasts. Give it a try— honista app download and continue your delicious journey!
I was most surprised to see this recipe. I live in Mallorca, and am most fortunate to have access to the real ensaimadas. Your recipe looks wonderful and if I ever cannot get the real thing I will know how to make my own. Good luck in your new house and new location.
This Mallorca sweet bread recipe is an absolute gem! I stumbled upon it while searching for a special treat to surprise my family, and it did not disappoint.
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