~584 cal · 13g protein · 87g carbs · 21g fat (estimated, per serving)
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Coiled sweet bread dusted with powdered sugar
🇵🇷 San Juan
Descended from Spanish ensaïmadas, the mallorca is Puerto Rico's cloud-soft, coiled sweet roll. At the panadería it is split, buttered, pressed on the plancha until warm and golden, and dusted heavily with powdered sugar — eaten as is or filled with ham and cheese, always with coffee.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3.5 cups all-purpose flour
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4 egg yolks
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1/2 cup butter, softened
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3/4 cup milk
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1/3 cup sugar
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2 tsp yeast
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1/2 cup powdered sugar, to finish
Instructions
1
Make a soft enriched dough with the flour, warm milk, yeast, sugar, egg yolks, and salt, then knead until smooth.
2
Work in the softened butter, then let the dough rise until doubled, about an hour.
3
Roll into ropes, coil each into a spiral, and let the shaped rolls rise again until puffy.
4
Bake at 350°F until golden, then split, press with butter on a hot pan, and dust heavily with powdered sugar.
Puerto Rican panadería tradition.
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🌏 While it simmers — know your destination
📍
San Juan. Old-city kitchens pounding plantains into mofongo.
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Puerto Rico. The island where garlic, plantain, and pork are gospel.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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Mofongo
Fried green plantains mashed with garlic and crackling pork, mounded and filled with garlicky shrimp or stew.