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    Home » In the Kitchen

    Mallorcas: A Puerto Rican Breakfast Recipe With Free Printable

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    closeup of Mallorcas on a baking slab

    "Fluffy and pleasantly sweet, mallorcas travel well across breakfast cultures. Originally called ensaïmadas in Catalan, they were first documented in the late eighteenth century - although they likely had been made for centuries before that - when a Franciscan friar began collecting and recording a number of recipes from the Balearic Islands, the eastern Spanish archipelago that includes Mallorca."

    - Illyanna Maisonet

    Welcome to our kitchen! Today, we're making mallorcas, a Puerto Rican breakfast recipe, and we're so excited to share it with you.

    These mallorcas add beauty and excitement to any breakfast table. We've enjoyed making them so much, we created a free printable recipe for you to try at home. You can find it down at the bottom or use the table of contents below.

    Keep reading to learn more about mallorcas, including how to make them.

    Learn more about cooking with kids.

    Contents hide
    1 Family & Kids' Cooking Resources
    2 What are Mallorcas?
    3 Where are Mallorcas From?
    4 Are Mallorcas Fun for Kids to Make?
    5 How to Make Mallorcas: A Puerto Rican Breakfast
    5.1 Ingredients
    5.2 Equipment
    5.3 1. Measure the Water with a Measuring Cup
    5.4 2. Measure the Yeast
    5.5 3. Add Water, Yeast, and Stevia to a Bowl
    5.6 4. Melt 4 Tbsps Butter in a Pan
    5.7 5. Crack the Eggs into a Clean Bowl
    5.8 7. Measure the Vanilla Extract
    5.9 8. Combine the Milk, Butter, Vanilla, and Eggs
    5.10 6. Measure the Flour
    5.11 9. Add the Flour to the Mixing Bowl
    5.12 10. Add the Stevia, Salt, Yeast Mixture, & ⅓ Egg Mixture to the Mixing Bowl
    5.13 11. Remove the Dough From the Mixer and Knead
    5.14 12. Place the Dough in a Bowl and Rest for 1-2 Hours
    5.15 13. Knead the Dough and Rest Again
    5.16 14. Roll Out the Dough
    5.17 15. Cut a Strip of Dough Using the Dough Scraper
    5.18 16. Roll the Strip into a Coil
    5.19 17. Tuck the End of the Strip Underneath the Coil
    5.20 18. Brush Melted Butter Over the Mallorcas, Rest, & Bake
    5.21 19. Apply Swerve Confectioners Over the Top
    6 Free Mallorcas Recipe for Pre-Readers and Up
    6.1 Montessori Continent Boxes
    7 Mallorcas: A Puerto Rican Breakfast Recipe
    7.1 Equipment
    7.2 Ingredients US CustomaryMetric 1x2x3x
    7.3 Instructions
    7.4 Notes
    7.5 Nutrition

    Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

    Cover of Diasporican by Illyanna Maisonet

    This mallorcas recipe comes from Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet.

    Illyanna is the first Puerto Rican food columnist in the U.S. Her cookbook, Diasporican, contains over 90 recipes. Everything about it, from the food, family, and landscape photography to the history and wit, welcomes you in and invites you to explore.

    You can find more delicious recipes by Illyanna Maisonet over at Eat Gorda Eat.

    Learn more about Illyanna and Diasporican.

    You can also stop by our shop to see more Family & Kids' Cooking Resources.

    Cover of Diasporican by Illyanna Maisonet

    Family & Kids' Cooking Resources

    Beautiful and diverse cooking resources for you!

    Shop Now

    What are Mallorcas?

    Mallorcas are sweet spiral-shaped bread originally referred to as ensaïmadas in Catalan. They taste absolutely delicious fresh out of the oven but this unique bread doesn't disappoint no matter when you eat it.

    Illyanna also recommends making a grilled sandwich similar to what you would find in Puerto Rico, with crispy bacon and melted American cheese.

    Where are Mallorcas From?

    As Illyanna shares in Diasporican:

    "...the bread's first bakers were likely Sephardic Jews, and ensaïmadas were originally a sweet bread baked for the Sabbath, similar to challah. While the earliest versions were likely made using kosher butter or oil, there are records of Jews switching to baking with lard - decidedly against their beliefs - during the massacres and persecution led by the Catholic Church in the fourteenth and fifteenth centuries. While many Jews continued to practice their faith in secret during that time, some of them cooked with lard to convince the church of their loyalty.

    Centuries later, mallorcas are a staple at bakeries in San Juan, thanks to Antonio Rigo, who, in 1900, crossed the Atlantic from Felanitx, Mallorca, with his family recipe in tow. Within two years, he'd opened Mallorquina Bakery which ultimately became La Bombonera, a café that still makes some of the best mallorcas on the island."

    - Illyanna Maisonet

    Looking for maps to visualize the journey? This Maps book by Aleksandra and Daniel Mizielinski contains playful illustrations that explore geography, history, and culture, including the Balearic Islands and ensaïmadas.

    Cover of Maps book and sample page with Spain map

    Are Mallorcas Fun for Kids to Make?

    No doubt about it. In fact, don't be surprised if your kids are rolling these things up like they've been doing it for years.

    After the first couple, our kids were off and running like it was a sprint.

    How to Make Mallorcas: A Puerto Rican Breakfast

    This tasty breakfast is fun for all ages to make. It also happens to be a great way to strengthen hand muscles and practice fine motor skills.

    Our older kids ditched their aprons this time around but you may prefer to have yours available while working with these ingredients.

    Ingredients and labels for making mallorcas

    Ingredients

    • butter- unsalted butter is recommended for making mallorcas.
    • stevia - the stevia & erythritol blends we've used taste a bit sweeter than sugar. If you're using stevia too, go light on the confectioners sweetener until you've tasted the mallorcas. Less is more. You can also use sugar.
    • eggs - we use farm-fresh eggs at room temperature.
    • flour - we prefer to bake with all-purpose einkorn. It's easy to work with and tastier than some other flours we've used in the past.
    • swerve confectioners - this all-natural sugar substitute tastes and bakes very similar to confectioner's sugar.

    Equipment

    • Berkey water filter
    • prep bowls
    • kitchen scale
    • stand mixer
    • silicone baking mat
    • dough scraper
    • baking slab
    • pastry brush
    • fine mesh strainer
    child filling a measuring cup with water from a Berkey

    1. Measure the Water with a Measuring Cup

    Wash your hands with soap and water before getting started. Our kids get water from this Berkey water filter which naturally sits at the perfect height on our counter for them to reach.

    child measuring yeast using a measuring spoon

    2. Measure the Yeast

    Use a measuring spoon to measure the yeast needed to make the mallorcas.

    kids sitting at a table with ingredients and Diasporican Puerto Rican cookbook
    closeup of a child's sweatshirt with a front pocket.  The front pocket contains butter

    Know what this is? Why, it's the butter pocket of course. Do your shirts have butter pockets? We highly recommend them.

    child pouring water into a Made In Mise en Place bowl

    3. Add Water, Yeast, and Stevia to a Bowl

    Add warm or room temperature water, yeast, and 1 teaspoon of stevia to a clean bowl. Give it a stir and let it sit for five minutes.

    Mallorcas yeast mixture in a Made In Mise en Place bowl
    kids standing in a learning tower at the stove. They are watching butter melt in a cast iron pan.

    4. Melt 4 Tbsps Butter in a Pan

    Heat up your pan using low heat and place 4 tablespoons of butter inside. Once the butter is melted, turn off the stove. Set the butter aside.

    kids cracking eggs into a bowl

    5. Crack the Eggs into a Clean Bowl

    Wash your hands with soap and water afterward.

    child measuring vanilla extract using a measuring spoon

    7. Measure the Vanilla Extract

    Use a measuring spoon to measure the vanilla extract.

    closeup of child pouring milk into a bowl

    8. Combine the Milk, Butter, Vanilla, and Eggs

    Mix them together with a spoon or whisk.

    This recipe calls for warm milk so we let the milk sit at room temp for 15-20 minutes while we were working on other tasks.

    all-purpose einkorn flour in a bowl on a kitchen scale

    6. Measure the Flour

    Measure the flour using a kitchen scale.

    child pouring a bowl of all-purpose einkorn flour into a stand mixer bowl

    9. Add the Flour to the Mixing Bowl

    The mixer should have the paddle attachment in place.

    closeup of child pouring stevia in to a stand mixer

    10. Add the Stevia, Salt, Yeast Mixture, & ⅓ Egg Mixture to the Mixing Bowl

    Turn the mixer on medium, which is a speed of about 4 for us. Mix the ingredients for about 10 minutes or so.

    Once the dough starts to make a slapping sound (I kid you not), you can add the remainder of the egg mixture, a little at a time.

    If your kids like working with dough, you should try easter bread and Ukrainian bread.

    kids watching a stand mixer do its thing
    closeup of child kneading dough

    11. Remove the Dough From the Mixer and Knead

    Once the mixer looks like it's working overtime, you can turn it off and remove the dough. Knead the dough by hand. Our kids used a dough scraper to separate it into sections.

    dough for making mallorcas resting in a bowl with plastic wrap on top

    12. Place the Dough in a Bowl and Rest for 1-2 Hours

    Once all the flour is incorporated into the dough and the dough is tacky, place the dough in a bowl and cover it with plastic wrap. Wash your hands and let the dough rest for 1-2 hours.

    child putting dough in a bowl

    13. Knead the Dough and Rest Again

    Add a small amount of oil to a large bowl.

    Place the dough on a floured surface and knead for 5-7 minutes or until soft.

    Place the dough in the bowl and cover it in the oil until it's coated. Replace the plastic wrap and let it rest in a warm spot for 30 minutes.

    Clean your silicone baking mat or work surface.

    dough coated in oil in a bowl
    child rolling out dough with a rolling pin

    14. Roll Out the Dough

    Turn the oven to 350 degrees Fahrenheit. Set up your floured work surface and grab your dough. Use a rolling pin to roll it out into a rectangular shape.

    Our kids used the dough scraper to cut the edges and make a pretty rectangle. This is an excellent time to review some shapes, depending on the age of the child.

    child using a dough scraper to cut a slice of dough for making mallorcas

    15. Cut a Strip of Dough Using the Dough Scraper

    The dough scraper is fun not only for cutting the strips but also for scooping up your work and placing it onto the baking slab.

    Don't have a dough scraper? You can also use a metal spatula or butter knife.

    Gently roll your strip back and forth to create a cylindrical rope-like appearance.

    child rolling dough for mallorcas

    16. Roll the Strip into a Coil

    Start with one end and gently roll the dough into a coil.

    dough rolled in a coil shape
    closeup of child tucking end of coiled dough underneath while making mallorcas

    17. Tuck the End of the Strip Underneath the Coil

    Afterward, you can scoop it up with the dough scraper and place it on the baking slab.

    Repeat steps 15-17 until all of the dough has been used up. If you have scraps left over from creating your rectangle you can use that as well.

    lifting the mallorcas using the dough scraper
    closeup of rolled dough in a baking slab for making mallorcas
    mallorcas on a baking slab prior to baking
    closeup of child brushing mallorcas with melted butter using a basting brush

    18. Brush Melted Butter Over the Mallorcas, Rest, & Bake

    Clean the pan from earlier with soap and water. Heat it over low heat and add the remainder of the butter.

    Once the butter is melted, turn off the stove. Use a pastry brush to apply some of the butter to the mallorcas. Be sure to save some butter for after they're done baking.

    Cover the baking slab in plastic wrap and let the mallorcas rest for 30 minutes.

    Place them in the oven and let them bake for 15 to 30 minutes.

    Illyanna says you should let them bake until they are "firm and sliiiightly brown."

    Apply the remainder of the butter using the pastry brush.

    Don't forget to turn off the stove.

    Baked Mallorcas on a Made In baking slab
    closeup of child dusting confectioners sweetener on a baking slab of mallorcas

    19. Apply Swerve Confectioners Over the Top

    Using a fine mesh strainer, apply swerve confectioners to the top.

    Made In baking slab with Mallorcas
    closeup of mallorcas plated on a table

    And that's it! A delicious and beautiful breakfast to power your day.

    We ended up with 2 dozen petite mallorcas to enjoy.

    child biting into mallorcas
    child tasting mallorcas
    closeup of Mallorcas on a baking slab

    So, what do you think? Would you like to roll up some mallorcas with your family?

    ingredients list and recipe instruction cards snippet for making Mallorcas

    Free Mallorcas Recipe for Pre-Readers and Up

    Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

    The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.

    Treasures From Jennifer Continent Boxes and Schleich penguin, blue whale, leopard seal, and orca

    Montessori Continent Boxes

    Explore every continent with these solid maple hardwood boxes.

    Shop Now
    closeup of child rolling dough into mallorcas

    Mallorcas: A Puerto Rican Breakfast Recipe

    Kristin
    Join us for some mallorcas, a spiral-shaped sweet bread originally known as ensaïmadas. This Puerto Rican breakfast recipe comes from Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet.
    5 from 1 vote
    Pin Recipe Print Recipe
    Prevent your screen from going dark
    Prep Time 1 hr 10 mins
    Cook Time 30 mins
    Resting Time 3 hrs
    Total Time 4 hrs 40 mins
    Course Breakfast
    Cuisine Puerto Rican
    Servings 12 people
    Calories 318 kcal

    Equipment

    • Berkey water filter
    • Prep Bowls
    • Kitchen Scale
    • Stand Mixer
    • Silicone Baking Mat
    • Dough Scraper
    • Baking Slab
    • Basting Brush
    • Fine Mesh Strainer
    • Large Spoon
    • Diasporican: A Puerto Rican Cookbook

    Ingredients 
     

    • 9 tablespoon unsalted butter
    • 1 cup water room temp or warm
    • 1 teaspoon active dry yeast
    • 1 teaspoon stevia
    • ½ cup stevia
    • 1 cup milk room temp or warm
    • 1 teaspoon pure vanilla extract
    • 3 eggs
    • 6 cups all-purpose einkorn flour
    • 1 teaspoon salt kosher or whatever you have
    • 1 cup swerve confectioners
    • 1 tablespoon avocado oil

    Instructions 

    • Wash your hands with soap and water. Measure the water with a measuring cup.
    • Use a measuring spoon to measure the yeast needed to make the mallorcas.
    • Add warm or room temperature water, yeast, and 1 teaspoon of stevia to a clean bowl. Give it a stir and let it sit for five minutes.
    • Heat up your pan using low heat and place 4 tablespoons of butter inside. Once the butter is melted, turn off the stove. Set the butter aside.
    • Crack the eggs into a clean bowl. Wash your hands with soap and water.
    • Use a measuring spoon to measure the vanilla extract.
    • Combine the room temperature or warm milk, butter, vanilla, and eggs. Mix them together with a spoon or whisk.
    • Measure the flour using a kitchen scale.
    • Add the flour to the mixing bowl. The mixer should have the paddle attachment in place.
    • Add the stevia, salt, yeast mixture, and ⅓ of the egg mixture to the mixing bowl. Turn the mixer on medium, which is a speed of about 4 for us. Mix the ingredients for about 10 minutes or so. Once the dough starts to make a slapping sound, you can add the remainder of the egg mixture, a little at a time.
    • Once the mixer looks like it's working overtime, you can turn it off and remove the dough. Knead the dough by hand. Our kids used a dough scraper to separate it into sections.
    • Once all the flour is incorporated into the dough and the dough is tacky, place the dough in a bowl and cover it with plastic wrap. Wash your hands and let the dough rest for 1-2 hours.
    • Add a small amount of oil to a large bowl. Place the dough on a floured surface and knead for 5-7 minutes or until soft. Place the dough in the bowl and cover it in the oil until it's coated. Replace the plastic wrap and let it rest in a warm spot for 30 minutes. Clean your silicone baking mat or work surface.
    • Turn the oven to 350 degrees Fahrenheit. Set up your floured work surface and grab your dough. Use a rolling pin to roll it out into a rectangular shape. Our kids used the dough scraper to cut the edges and make a pretty rectangle. This is an excellent time to review some shapes, depending on the age of the child.
    • Cut a strip of dough using the dough scraper. Gently roll your strip back and forth to create a cylindrical rope-like appearance.
    • Start with one end and gently roll the dough into a coil.
    • Tuck the end of the strip underneath the coil. Afterward, you can scoop it up with the dough scraper and place it on the baking slab. Repeat steps 15-17 until all of the dough has been used up. If you have scraps left over from creating your rectangle you can use that as well.
    • Clean the pan from earlier with soap and water. Heat it over low heat and add the remainder of the butter. Once the butter is melted, turn off the stove. Use a pastry brush to apply some of the butter to the mallorcas. Be sure to save some butter for after they're done baking. Cover the baking slab in plastic wrap and let the mallorcas rest for 30 minutes. Place them in the oven and let them bake for 15 to 30 minutes or until firm and slightly brown. Apply the remainder of the butter using the pastry brush. Don't forget to turn off the stove.
    • Using a fine mesh strainer, apply swerve confectioners to the top and enjoy!

    Notes

    • The same amount of sugar or other sweeteners can be substituted for stevia
    • The same amount of confectioners' sugar can be substituted for swerve confectioners
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    • See more guidelines at USDA.gov.
    • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/mallorcas

    Nutrition

    Calories: 318kcalCarbohydrates: 62gProtein: 9gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 66mgSodium: 220mgPotassium: 58mgFiber: 6gSugar: 3gVitamin A: 355IUVitamin C: 0.003mgCalcium: 75mgIron: 2mg

    Estimated nutrition information is provided as a courtesy and is not guaranteed.

    Tried this recipe?Let us know how it was!

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    About Kristin

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