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.

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.

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.

Let the Mallorca bread cool slightly, then generously dust the tops with powdered sugar.

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.

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.