Mallorca con Café (Puerto Rican Sweet Bread with Coffee)
Soft,buttery Mallorca bread dusted with powdered sugar and served with a rich cup ofPuerto Rican coffee. This classic breakfast is a delicious way to start yourday.
Ingredients
Ingredients For the Mallorca Bread:
- All-Purpose Flour: 4 cups for the soft, fluffy texture.
- Sugar: ½ cup for sweetness.
- Yeast: 2 ¼ teaspoons 1 packet of active dry yeast.
- Warm Milk: 1 cup to activate the yeast.
- Butter: ½ cup 1 stick, melted and cooled, for richness.
- Eggs: 3 large eggs room temperature.
- Salt: ½ teaspoon to balance the flavors.
- Powdered Sugar: For dusting after baking.
Ingredients For the Coffee (Café):
- Ground Puerto Rican Coffee: 4 tablespoons brands like Café Yaucono or Café Bustelo are great options.
- Water: 4 cups for brewing the coffee.
- Milk Optional: 1 cup, steamed, for café con leche.
- Sugar Optional: To taste, if you prefer sweetened coffee.
Instructions
Step1: Prepare the Dough
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes, or until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Mix until the dough begins to come together.
- Transfer the dough to a floured surface and knead for 8–10 minutes, or until smooth and elastic.
Step2: Let the Dough Rise
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
Step 3: Shape and Bake the Bread
- Once risen, punch the dough down and divide it into 8 equal pieces. Roll each piece into a rope and coil it into a spiral shape.
- Place the spirals on a baking sheet lined with parchment paper, leaving space between them. Cover and let them rise again for 30–45 minutes.
- Preheat the oven to 350°F (175°C). Bake the Mallorca bread for 15–20 minutes, or until golden brown.
Step4: Dust with Powdered Sugar
- Let the Mallorca bread cool slightly, then generously dust the tops with powdered sugar.
Step5: Brew the Coffee
- Brew the Puerto Rican coffee using your preferred method (drip coffee maker, French press, or stovetop espresso).
- For café con leche, heat the milk until steaming and froth it if desired. Combine equal parts coffee and milk in a mug. Add sugar to taste.
Step6: Serve and Enjoy
- Serve the warm Mallorca bread alongside a steaming cup of Puerto Rican coffee. Tear off pieces of the bread, dip them in your coffee, and savor the perfect balance of sweetness and richness.