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Mallorcas
6 monthes ago | By Saveur
These Puerto Rican breakfast buns are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches. Fluffy, eggy, buttery, sweet, coiled like a snail's shell, and generously dusted with powdered sugar, pan de Mallorca is named for its land of origin, in Spain. Featured in: The Journey of Mallorcas, Puerto Rico's Legendary Breakfast Buns Equipment Large Bowls Fork or Wooden Spoon Plastic Wrap Large Baking Sheet Rolling Pin
Mallorcas
A Puerto Rican specialty, these fluffy, eggy breakfast buns are traditionally finished with a generous dusting of powdered...
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The Journey of Mallorcas, Puerto Rico's Legendary Breakfast Buns
6 monthes ago | By Saveur
Get the recipe for Mallorcas » In my kitchen in Oakland, California, I preheated my cast-iron comal and slipped a pat of butter onto the surface. I'd just gotten home from New Orleans, where at an artisanal bakery I'd purchased a mallorca , a sweet spiral bun made by a baker from Puerto Rico, who was in turn following a centuries-old formula that can be traced back to a tiny island off the coast of Spain. Removing the pastry from my backpack, where I'd kept it safe and unsquashed on the 2,000-mile journey, I sliced it in half and set both sides face down on the griddle. I made a sandwich...
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