No-Knead Mallorca Bread

This version of Mallorca is super soft, airy and melt in your mouth. This buttery, egg-rich No-Knead Mallorca Bread may be a welcome addition to your go-to bread recipes.

Fear not, my friends. Our version of Mallorca here is simply an equivalent as making regular dough , but this one requires no kneading. that's right, no kneading.

No-Knead Mallorca Bread
No-Knead Mallorca Bread

Mallorca may be a sweet bread from Puerto Rico that's characterized mostly for its coiled shape and its eggy and buttery profile.

It is sort of a brioche (which we even have during this site). But unlike the brioche which is formed during a different way, making mallorca is as simple as making any dough we've made here thus far .

It is an upscale , sweet and soft bread. And this version right here is airy and super delicate.

No-Knead Mallorca Bread


  • 2 and 1/4 tsp active dry yeast
  • 1/2 cup warm water 105-115 F
  • 3/4 cup warm milk
  • 1/2 cup melted butter plus 4 tbsp for brushing on the bread
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 3 egg yolks from large eggs
  • 3 and1/2 - 4 cups all-purpose flour
  • 1 tsp vanilla extract
  • powdered sugar for dusting the bread


  1. In a mixing bowl, sprinkle the yeast over the warm water. Let this mixture stand for about 5 minutes, or until it is foamy. Add the milk, 1/2 cup melted butter, sugar, salt, egg yolks and vanilla extract. Stir well with a wooden spoon until incorporated.
  2. Add the flour gradually while stirring, adding only enough just until the dough turns into a shaggy mass. Stir the dough with a wooden spoon until it gathers in the center of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.
  3. Deflate the dough. On a floured board, roll it to an 18x14 inch rectangle. Brush melted butter all over the dough. Cut the long side of the dough into 8 or 9 one-inch strips using a pizza cutter or a knife.
  4. Roll the strips into coils or spirals.  Arrange them on a baking pan that is lined with parchment paper. Cover and let rise for 1 hour.
  5. Preheat oven to  350 F and bake the mallorca for 12-18 minutes or until lightly golden. Sprinkle icing sugar on top. 

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