Vanilla Pan de Mallorca: A Sweet & Fluffy Delight

Vanilla Pan de Mallorca, also known as “Ensaimada Mallorquina,” is a sweet pastry that will transport you straight to the sunny shores of Mallorca with every single bite. Imagine sinking your teeth into a light, airy, and delicately sweet spiral of dough, dusted with powdered sugar and infused with the subtle warmth of vanilla. It’s a truly unforgettable experience, and I’m so excited to share my version of this beloved treat with you!

This iconic pastry boasts a rich history, originating from the Balearic Islands of Spain. Its roots can be traced back to the 17th century, with influences from both Jewish and Arab culinary traditions. Traditionally, lard (saïm in Catalan, hence the name “Ensaimada”) is a key ingredient, contributing to its unique texture and flavor. Over time, variations have emerged, and my recipe for Vanilla Pan de Mallorca incorporates a touch of vanilla extract to enhance the sweetness and aroma, making it even more irresistible.

But what makes Pan de Mallorca so universally loved? It’s the perfect combination of textures – a slightly crisp exterior gives way to a soft, almost cloud-like interior. The subtle sweetness isn’t overpowering, making it ideal for breakfast, brunch, or even a delightful afternoon snack paired with coffee or tea. Plus, its beautiful spiral shape makes it a show-stopping centerpiece for any gathering. Get ready to impress your friends and family with this delightful and surprisingly easy-to-make pastry!

Ingredients:

• For the Starter (Preferment):
• 1 cup (120g) all-purpose flour
• ½ cup (120ml) lukewarm water
• ¼ teaspoon active dry yeast
• For the Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ½ cup (100g) granulated sugar
• 1 teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 2 large eggs
• ½ cup (120ml) lukewarm milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (optional, but highly recommended!)
• For Brushing:
• 2 tablespoons unsalted butter, melted
• For Dusting:
• Powdered sugar, for dusting generously

Preparing the Starter (Preferment)

Okay, let’s get started with the preferment. This is a crucial step, so don’t skip it! It adds a ton of flavor and helps create that wonderfully soft and airy texture that Pan de Mallorca is known for. Think of it as giving your yeast a head start and a little extra love.

1. Combine Ingredients: In a medium-sized bowl, whisk together the 1 cup of all-purpose flour, ½ cup of lukewarm water, and ¼ teaspoon of active dry yeast. Make sure the water isn’t too hot, or you’ll kill the yeast. Lukewarm is the key!
2. Mix Well: Stir until a shaggy dough forms. It doesn’t need to be perfectly smooth; just make sure all the flour is incorporated.
3. Cover and Rest: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature for at least 2 hours, or even better, overnight. The longer it rests, the more flavorful it will be. You’ll notice it will become bubbly and almost double in size. That’s exactly what we want!

Making the Dough

Now that our starter is nice and bubbly, we can move on to the main dough. This is where the magic really happens! Don’t be intimidated; it’s easier than you think. Just follow the steps carefully, and you’ll be rewarded with the most delicious Pan de Mallorca you’ve ever tasted.

1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if you’re kneading by hand), combine the 3 ½ cups of all-purpose flour, ½ cup of granulated sugar, and 1 teaspoon of salt. Whisk them together to ensure everything is evenly distributed.
2. Add Butter: Add the ½ cup of softened unsalted butter to the dry ingredients. Make sure the butter is truly softened, but not melted. You want it to be pliable enough to incorporate easily into the flour.
3. Mix in Butter: Using the dough hook (or your hands), mix the butter into the flour mixture until it resembles coarse crumbs. This step is important for creating a tender crumb in the final product.
4. Add Eggs, Milk, Vanilla, and Orange Zest: In a separate small bowl, whisk together the 2 large eggs, ½ cup of lukewarm milk, 1 teaspoon of vanilla extract, and 1 teaspoon of orange zest (if using). The orange zest adds a lovely citrusy note that complements the vanilla beautifully.
5. Incorporate Wet Ingredients and Starter: Pour the wet ingredients into the bowl with the flour and butter mixture. Add the prepared starter (preferment) to the bowl as well.
6. Knead the Dough: If using a stand mixer, knead the dough on low speed for about 8-10 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, or until it reaches the same smooth and elastic consistency. The dough should be slightly sticky, but not so sticky that it’s unmanageable. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
7. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where the dough develops its flavor and airy texture.

Shaping and Second Rise

Now comes the fun part: shaping the Pan de Mallorca! This is where you get to be creative and create those beautiful spiral shapes that are so characteristic of this bread. Don’t worry if they’re not perfect; they’ll still taste amazing!

1. Divide the Dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. I like to use a kitchen scale to ensure they’re all the same size, but you can also eyeball it.
2. Roll into Ropes: Roll each piece of dough into a rope about 12-14 inches long.
3. Shape into Spirals: Starting at one end of the rope, coil it into a spiral shape, tucking the end underneath. Think of it like making a cinnamon roll, but a bit flatter.
4. Place on Baking Sheet: Place the shaped spirals onto a baking sheet lined with parchment paper, leaving some space between each one.
5. Second Rise: Cover the baking sheet with plastic wrap or a damp kitchen towel. Let the spirals rise in a warm place for about 30-45 minutes, or until they are puffy and slightly increased in size.

Baking

We’re almost there! The aroma that will fill your kitchen during baking is simply heavenly. Get ready to enjoy the fruits (or breads!) of your labor.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Brush with Butter: Gently brush the tops of the risen spirals with the melted butter. This will give them a beautiful golden-brown color and a rich, buttery flavor.
3. Bake: Bake for 18-22 minutes, or until the Pan de Mallorca is golden brown and cooked through. The internal temperature should reach around 200°F (93°C).
4. Cool: Remove the baking sheet from the oven and let the Pan de Mallorca cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Dusting and Serving

The final touch! A generous dusting of powdered sugar is what truly makes Pan de Mallorca special. It adds a touch of sweetness and creates a beautiful presentation.

1. Dust with Powdered Sugar: Once the Pan de Mallorca is completely cool, dust them generously with powdered sugar. You can use a sifter or a small strainer to ensure an even coating.
2. Serve and Enjoy: Serve immediately and enjoy! Pan de Mallorca is best enjoyed fresh, but it can also be stored in an airtight container at room temperature for up to 2 days. They are delicious with coffee, tea, or even just on their own.

Conclusion:

This Vanilla Pan de Mallorca recipe isn’t just another sweet bread; it’s a journey to a sun-drenched island, a taste of tradition, and a guaranteed crowd-pleaser. I truly believe that once you experience the soft, pillowy texture and the delicate vanilla aroma, you’ll understand why I’m so passionate about sharing this recipe with you. It’s more than just baking; it’s creating a memory, a moment of pure indulgence that you can share with your loved ones.

Why is this a must-try? Well, beyond the incredible flavor and texture, it’s surprisingly accessible. While it might seem intimidating at first glance, I’ve broken down the steps to make it as straightforward as possible. You don’t need to be a professional baker to achieve bakery-worthy results. The key is patience and following the instructions carefully. The reward? A batch of warm, fragrant Pan de Mallorca that will disappear faster than you can say “ensaimada!”

But the best part is the versatility! While I adore it simply dusted with powdered sugar, the possibilities are endless. Imagine slicing it in half and using it as the base for a decadent French toast, drizzled with maple syrup and topped with fresh berries. Or, try using it to make mini sandwiches with ham and cheese for a delightful brunch. For a truly indulgent treat, split it open and fill it with whipped cream and sliced strawberries. You could even experiment with different flavorings! A hint of almond extract, a sprinkle of cinnamon, or even a touch of citrus zest can add a unique twist to your Vanilla Pan de Mallorca.

Serving suggestions? Oh, where do I even begin? This bread is perfect for breakfast, brunch, dessert, or even a late-night snack. Serve it warm with a cup of coffee or tea for a comforting start to your day. Bring a loaf to your next potluck or gathering and watch it disappear in minutes. It also makes a thoughtful and delicious gift for friends and family. I’ve even been known to enjoy a slice (or two!) with a scoop of vanilla ice cream for a truly decadent dessert.

Don’t be afraid to experiment and make this recipe your own! Baking is all about creativity and having fun. If you’re feeling adventurous, try adding a layer of pastry cream before baking for an extra layer of richness. Or, sprinkle some pearl sugar on top for a beautiful, crunchy finish. The possibilities are truly endless.

I’m so excited for you to try this recipe and experience the magic of Vanilla Pan de Mallorca for yourself. I’ve poured my heart and soul into perfecting this recipe, and I truly believe you’ll love it as much as I do.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to embark on a baking adventure. And most importantly, don’t forget to share your creations with me! I would absolutely love to see your photos and hear about your experiences. Tag me in your social media posts, leave a comment below, or send me an email. I can’t wait to see what you create! Happy baking!

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