I always seek out authentic food when I travel, I have a taste for the real thing, I want to eat what the locals eat and sometimes that means waking up early before the rest of the tourist. There’s nothing wrong with going to a popular spot packet with tourist, but they might be eating there just because it looked good to them, you have to hunt down the locals and eat what they eat. In Puerto Rico there was coffee shop that ended up being bigger than expected when we fist stepped inside. Their menu was short and to the point, whatever pastries you desired out the fancy case, pancakes, a few basic omelet options and then a selection of mallorcas or Spanish danishes. These danishes could have any combination of butter, bacon, ham, cheese and or egg in between two halves of this spiral bun dusted with powdered sugar.
These buns are not just any ordinary breakfast roll, the dough has eggs and butter, then more butter is painted on while they are shaped and before going in the oven. You’d think with all that butter they’d end up greasy and heavy, but quite the opposite, the butter soaks in leaving a golden crust and the texture of the bread is fluffy and rich. They are then heated up, sliced open, grilled on their cut sides with even more butter and filled, I like bacon, egg and cheese best and finished with a flurry of powdered sugar.
In a stand mixer fitted with a dough hook add the dry ingredients, turn the mixer on and add the milk and beaten eggs. Knead for two minutes.
Once the dough begins to pull away from the sides of the bowl add knobs of softened butter. Knead for about 8 minutes, total kneading time 10 minutes.
Transfer the dough to a lightly oiled bowl rolling it over to coat the dough to prevent it from drying out. Cover and let rise for about 2 hours or until doubled in size.
Grease two baking sheets.
Deflate the dough and divide it in half, roll the dough into an 18 by 12-inch rectangle and brush with 2 tablespoons of melted butter leaving a 1-inch board along the upper edges. Roll the dough into a tight cylinder and pinch the long seam closed. Repeat with the reaming half of the dough.
Cut each cylinder into 8 pieces for a total of 16. Stretch and roll each piece into a 10-inch length, lightly brush with melted butter and coil into a spiral, tuck the tail end underneath.
Place 8 rolls on each tray equal distance apart, poke your finger into the center of each spiral and gently press down. Cover the buns with a clean cloth and let raise for about 2 hours or until you poke gently with a finger and it springs back minimally.
Bake at 350F for about 15 minutes, rotating half way through, the buns should be golden brown by this point.
Slice the mallorcas in half, butter both halves and place butter side down on a griddle, cook on low heat until the buns are warm the the insides are toasted.
Meanwhile fry an egg, cook up some bacon or ham. Fill the rolls and dust with powdered sugar.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…