Delicious Vanilla Pan de Mallorca Rolls with a Hungarian Twist

Delicious Vanilla Pan de Mallorca Rolls with a Hungarian Twist

Pan de Mallorca is a beloved pastry known for its soft, sweet, and pillowy texture. While this delicious bread has roots in Puerto Rican cuisine, adding a Hungarian twist to the recipe brings new layers of flavor and technique, making it even more irresistible. If you’re looking for a rich, melt-in-your-mouth treat, these Vanilla Pan de Mallorca Rolls with a Hungarian flair are sure to satisfy your cravings.

What Makes This Vanilla Pan de Mallorca Roll Special?

These rolls are characterized by their light, fluffy texture, which is a hallmark of great bread-making. They are subtly sweet, with the addition of vanilla enhancing the flavor without overwhelming it. The buttery dough makes these rolls rich but not overly indulgent, giving them a delicate, comforting sweetness.

In this Hungarian-inspired variation, we incorporate some of the techniques and flavor profiles from traditional Hungarian pastries, ensuring these rolls are unique and incredibly satisfying.

Key Features of These Vanilla Pan de Mallorca Rolls:

  • Soft and Airy: Each bite of these rolls melts in your mouth. The dough is perfectly light, thanks to the careful kneading and resting times.
  • Rich Vanilla Flavor: The vanilla adds a deep, warm sweetness that’s present throughout, in both the dough and the syrup.
  • Perfect Texture: The combination of the right ingredients, kneading, and baking times results in a light yet tender roll that’s perfect for any occasion.
  • Hungarian Inspiration: The use of specific bread-making techniques, like the inclusion of milk, eggs, and a rich butter base, mirrors classic Hungarian pastries, enhancing the overall flavor.

Ingredients for Vanilla Pan de Mallorca Rolls (Hungarian Style)

For the Dough:

  • 4 cups all-purpose flour
  • 1/2 cup warm milk (about 110°F/45°C)
  • 1/4 cup sugar
  • 2 1/4 teaspoons active dry yeast (or 1 packet)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Vanilla Syrup:

  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract

For the Glaze (Optional but Recommended):

  • 2 tablespoons powdered sugar
  • 1-2 teaspoons milk or water (adjust to consistency)

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir and let sit for 5-10 minutes until the yeast becomes frothy. This step is crucial to ensure that the yeast is activated and will help the dough rise properly.
  2. Mix the Dry Ingredients: In a large bowl, sift together the flour and salt. This helps evenly distribute the salt and ensures there are no lumps of flour in the dough.
  3. Add Wet Ingredients: To the flour mixture, add the activated yeast mixture, eggs, and vanilla extract. Start mixing using a wooden spoon or stand mixer. The dough should begin to come together after a minute or two of mixing.
  4. Incorporate the Butter: Gradually add the softened butter to the dough. Knead it for about 5-7 minutes (or use the dough hook on your stand mixer) until the dough becomes smooth, soft, and slightly tacky. If the dough feels too sticky, add a little extra flour, a tablespoon at a time. If it’s too dry, add a small amount of milk.
  5. First Rise: Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until the dough doubles in size. This is a key step to ensure your rolls will be light and airy.
PREPARATION