Mallorcas

I went to Puerto Rico for the first time last summer and yes it was to see Bad Bunny in concert. The exposure to the everything else Puerto Rico did not dissapoint, especially the food. We tried a mallorca sandwich for the first time and holy moly, it was divine! You could do what we now do at home, take some toast and make our own fast version of mallorca sandwiches. But make time to make the mallorcas bread from scratch and then assmble your sandwich and you will surely see what all the fuss is about.

Mallorcas

Ingredients

• 1 cup water, lukewarm
• 1 cup whole milk, lukewarm
• 1½ cups sugar
• 2½ teaspoons active dry yeast
• 6 large egg yolks
• 6 cups all-purpose flour, plus more for dusting
• 1½ teaspoons salt
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup extra-virgin olive oil, plus more for greasing
• 1 large egg, beaten
• ½ cup powdered sugar, for dusting

Prepare

1. In the bowl of a stand mixer fitted with the dough hook (or in a large bowl), whisk together 1 cup lukewarm water, the milk, granulated sugar, and yeast until well combined. Let stand for 10 minutes, or until foamy on top. Whisk in the egg yolks. Using a spatula, gently incorporate the flour and salt into the milk mixture until there’s no loose flour.
2. In a separate small bowl (or a measuring cup with a spout), whisk together half the melted butter and the olive oil.
3. With the mixer running on medium-low speed, pour in the butter-oil mixture in a slow, steady stream, about 1 tablespoon at a time, waiting for the dough to absorb each addition before adding the next. Scrape down the bowl as necessary. (If mixing by hand, add the butter-oil mixture to the dough in the large bowl 1 tablespoon at a time and work it in with your hands.) Increase the speed to high and mix until the dough is smooth and shiny, and starts pulling away from the sides of the bowl and climbing the dough hook, about 15 minutes. (Or knead the dough on the counter with your hands; it will be very sticky.)
4. Lightly grease a separate large bowl with olive oil. Turn the dough out onto a floured work surface and knead it, dusting it lightly with flour as necessary, until it forms a smooth ball that doesn’t stick to the work surface or to your hands. When you poke the dough with your finger, it should spring back. Place it in the greased bowl and cover with a damp kitchen towel. Let rest in a warm, dark place until it has roughly doubled in size, at least 1 hour or up to 4 hours, then refrigerate for at least 6 hours or preferably overnight.

Almost there

1. Line a 13 by 18-inch baking sheet with parchment paper. Transfer the dough to a lightly floured work surface and gently stretch it into a rough rectangle. Using a rolling pin, roll it out into an evenly thick 12 by 15 inch rectangle. Using a pizza cutter or long knife, cut the dough lengthwise into twelve 1-inch-wide strips. Working quickly, while the dough is cold, roll out one strip into a rope. Using a pastry brush or your fingers, gently smear the rope of dough with some of the remaining melted butter, coating it evenly from end to end. Form the rope into a coil, tucking the outside end underneath, and place it on the prepared baking sheet. Repeat with the remaining dough strips, spacing the coiled dough evenly on the baking sheet. Using a pastry brush, brush coils evenly on all sides and between the ridges with the beaten egg. Cover the baking sheet with plastic wrap and let rise in a warm, dark place for 30 to 40 minutes, until the buns look pillowy, plush, and bouncy and the dough springs back when gently poked with a finger. It’s okay if they end up touching.

Bake

1. Meanwhile, place a rack in the middle of the oven and preheat to 350°F.
2. Remove the plastic wrap and bake the mallorcas for 20 to 30 minutes, until lightly golden and fluffy. Let cool for 10 to 15 minutes. Using a shaker or sifter, dust the mallorcas liberally with the powdered sugar. Enjoy warm or at room temperature, with a cup of freshly brewed cafecito (here).

Mallorca Sandwich

Ingredients

• 6 mallorca breads
• smoked ham
• cheddar cheese slices
• 6 fried eggs, sunny side up
• mayonaise
• powdered sugar

Prepare

1. Split the mallorcas in half so you have a top and bottom bun for each sandwich.
2. Place a slice of ham, followed by a slice of cheese, then another slice of ham, and one more slice of cheese.
3. Now fry six eggs, sunny side up, and set them aside for assembling with the sandwich,.
4. Next, place a fried egg on top.
5. Smear mayonaise if desired on the inside of the top bun and place the bun on top of the sandwich.
6. Finally, sprinkle the mallorcas with powdered sugar generously, serve, and devour at your own risk.