Pan de Mallorca

Name: Pan de Mallorca
Yield: 6-8 rolls
Ingredients: 150g Caputo 00 Pizzeria Flour; 150g King Arthur Organic Bread Flour; 100g starter (100% hydration, 80% bread + 20% whole wheat, at peak activity); 130g warm milk (90-95°F); 70g Organic Turbinado Sugar; 2 large eggs (~100g without shell); 6g King Arthur Bread Salt (if using unsalted butter) or 3.5-4g (if using salted butter); 130g soft butter (salted or unsalted, adjust salt accordingly); -- For topping --; 42g melted butter; Powdered sugar, generously

Sweet, soft, and silky rolls with authentic Puerto Rican flavor

Time: 14-18h · Hydration: 43% · Yield: 6-8 rolls · Oven: 190°C / 375°F

Ingredients

150g Caputo 00 Pizzeria Flour
150g King Arthur Organic Bread Flour
100g starter (100% hydration, 80% bread + 20% whole wheat, at peak activity)
130g warm milk (90-95°F)
70g Organic Turbinado Sugar
2 large eggs (~100g without shell)
6g King Arthur Bread Salt (if using unsalted butter) or 3.5-4g (if using salted butter)
130g soft butter (salted or unsalted, adjust salt accordingly)
-- For topping --
42g melted butter
Powdered sugar, generously

Method

In stand mixer bowl, combine 150g Caputo 00 flour, 150g bread flour, 130g warm milk (90-95°F), and 100g starter. Mix with dough hook on low speed (1-2) for 2 minutes until combined. Cover and rest 30 minutes (autolyse).
Add 70g sugar, 2 eggs (~100g), and salt (6g if using unsalted butter, 3.5-4g if salted). Mix on low speed for 2-3 minutes.
With mixer on low-medium speed (2-3), gradually incorporate 130g soft butter in small pieces. Knead 10-12 minutes until dough pulls away from bowl and becomes silky, elastic, and shiny.
Transfer to greased bowl, cover, and ferment at 75-78°F for 6-8 hours until 60-80% increased in volume.
Divide dough into 6-8 equal portions. Roll each piece into a 40-50cm rope and coil into a spiral, tucking the end underneath. Place on parchment-lined baking sheet.
Cover with plastic wrap and refrigerate 12-14 hours for slow, even second fermentation.
Next day, remove from fridge and rest at room temperature 1-2 hours until mallorcas are airy and soft to the touch.
Preheat oven to 375°F. Bake 15-18 minutes until light golden.
Immediately brush with 42g melted butter and dust generously with powdered sugar.

Notes

The Caputo 00 + Bread Flour blend improves extensibility and softness, ideal for spiral shaping. For even more tenderness, add 1 extra yolk (20g) with the eggs and increase milk to 140g. With salted butter, remember to reduce salt to 3.5-4g.