Mallorca Bread
In a large mixing bowl add the water & yeast. Let stand for 5 minutes to activate. Whisk in the milk, ⅓ cup melted butter, egg yolks, vanilla & sugar.
Ingredients
- 3 tablespoons water, warm to touch
- 1 1/2 teaspoons Fleischmann’s Quick Rise Yeast
- 1/2 cup whole milk
- 1/2 stick melted unsalted butter, divided
- 2 large egg yolks, reserve the whites
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- Confectioners sugar, for dusting
Method
In a large mixing bowl add the water & yeast. Let stand for 5 minutes to activate.
Whisk in the milk, ⅓ cup melted butter, egg yolks, vanilla & sugar.
Gradually add the flour & salt, stirring until dough comes together. Transfer to a lightly floured surface & gently knead into a ball. Cover & let rise until dough doubles in size, about 2 hours.
Roll out dough to a thin rectangle, roughly 10 by 16 inches. Brush evenly with remaining melted butter & slice into 1-inch thick strips. Tightly roll each strip to create the spiral shape.
Transfer to a lined baking sheet, cover & let rise a second time, about 45 minutes.
Heat oven to 350(f) degrees. Lightly brush the top with the reserved egg white & bake until cooked throughout, about 20 minutes.
Brush with additional butter if desired, dust generously with powdered sugar & enjoy!
