Comments on: Mallorca

By: Francheska

Francheska — Wed, 16 May 2012 21:28:16 +0000

Necesita sal, con todo y que le heche un poco sabe bien soso el pan bien soso and it didn’t rise much

By: nino

nino — Tue, 24 Apr 2012 17:57:58 +0000

la bombonera cerrara sus puertas.

By: Nutellorcas: They will rock your world. | the teal magnolia

Nutellorcas: They will rock your world. | the teal magnolia — Fri, 20 Apr 2012 14:52:48 +0000

[...] a project to keep me entertained in the kitchen. Mallorcas seemed to fit the bill. Following this post, I set out to make them on a Saturday, and feasted on them in all their grilled and buttery glory [...]

By: pamela

pamela — Mon, 16 Apr 2012 04:51:47 +0000

I made these for my Puerto Rican boyfriend because I was late running for my flight and couldn’t pick them up on the way to the airport. He was stoked. Ate two in one sitting. Thanks!

By: DeannaRW

DeannaRW — Mon, 13 Feb 2012 00:43:15 +0000

I’ve never heard of this bread before. But when I saw the recipe, I had to try it out. Especially since I realized I already had everything on hand! I don’t know what they are supposed to taste like, but they came out great and were delicious!

By: Scooter

Scooter — Sat, 04 Feb 2012 22:46:40 +0000

I tried it for the second time. Once the dough is coiled and buttered, how long do I have to wait to get the dough to rise again? It expanded but did not rise. Please help! Thanks

By: YangHwa

YangHwa — Fri, 03 Feb 2012 20:16:34 +0000

I’ve been wanting to make this for a while but couldn’t find a good recipe. Your mallorca looks really good!! I’ll have to give this a try in the near future! When I do, I’ll make sure to link the credit to your blog!! Thx!

By: michelle

michelle — Fri, 03 Feb 2012 15:14:27 +0000

What if I use self rising flour?

By: Becky

Becky — Mon, 30 Jan 2012 16:50:32 +0000

Tried this and they turned out great-need to use much more flour than you stated, though. Also, an egg wash will give them that brown crunchy top. They do taste light and fluffy, thanks for the recipe and excellent pictures!
(package yeast is a standard size, but I used 1 tablespoon of yeast from a large bulk bag of Bob’s Red Mill.)

By: The Best Bread in the World – Mallocra Bread | The Taste of Travel

The Best Bread in the World – Mallocra Bread | The Taste of Travel — Mon, 23 Jan 2012 16:16:17 +0000

[...] from our trip, we tried making mallorca bread at home and highly recommend the recipe listed at The Noshery as being the best and most authentic. If you decide to make these amazing treats for yourself, be [...]