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!