Mallorcas
- Total Time
- 40 minutes, plus 2 hours 15 minutes for several stages of rising
- Rating
- Comments
- Read comments
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Ingredients
- ¼ounce dry yeast (1 package)
- ¾cup granulated sugar
- 1cup lukewarm milk (110 to 115 degrees)
- 5cups all-purpose flour, plus additional as needed
- 6large egg yolks
- 4ounces (1 stick) butter, melted, plus additional melted butter for brushing
- Confectioners’ sugar, for dusting
Nutritional analysis per serving (12 servings)
360 calories; 11 grams fat; 6 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 9 grams protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine yeast, granulated sugar, milk and 1 cup lukewarm water. Mix well, sprinkle with 1 cup flour, and mix again until smooth. Cover and set aside in a warm place until batter is risen and foamy, about 45 minutes.
- Step 2
By hand, or using a mixer, mix egg yolks into batter one by one until well blended. Gradually add remaining 4 cups flour. Add 4 ounces melted butter and mix until batter is very smooth. Cover and set aside in a warm place until dough has doubled in size, about 1 hour.
- Step 3
Brush two baking sheets with melted butter. Heat oven to 375 degrees. Dust a work surface with flour, and divide dough into 12 portions. Shape each portion into a rope about 12 inches long, and brush lightly with melted butter. Coil gently but tightly to make a slightly rounded bun shape, tucking the inside end of the rope into the center of the bun, and the outside end under the bun. Place buns on baking sheets about 3 inches apart. Brush tops with butter, cover lightly, and set aside in a warm place until doubled in size, about 30 minutes.
- Step 4
Uncover buns and bake until light golden brown, 10 to 15 minutes. Transfer to a cooling rack and dust generously with confectioners’ sugar. Serve warm or at room temperature.
Private Notes
Comments
I used 1 cup of sugar instead of 3/4.
I agree. I added 1.25 additional cups of flour. Mine came out great. Unlike some of the people, I like that they are only slightly sweet.
Gram measurements would be helpful!
I’ve made this recipe a couple of times. I grew up on La Bombonera mallorcas, pressed with lots of butter or cheese inside, utterly glorious. I also had my share of classic ensaimadas during the 9 years I lived in Barcelona. This recipe was close enough to satisfy my cravings - distinctly richer (more eggs) but also light, fluffy, and delicious. Ensaimadas are made with lard in something like a lamination process. Easier (and yummier) to incorporate melted butter.
Gram measurements would be helpful!
I thought this recipe to be easy and straight forward. I had the same issues with the dough being so soft that the buns fell over. But how beautiful to see them rise up so big and fluffy. I really didn’t know the history of these buns. After reading the comments, it makes sense to use them with ham and cheese. I loved that they were not overly sweet. A great and easy, yeast forward bun. I will make them again!
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