Photo: Wesual Click
Mallorcas (Puerto Rican Sweet Bread)
15 ingredients
2 hr + 20 min
6
openrecipes
Mallorcas are sweet (but not too sweet) rolls almost always consumed with mounds of confectioner’s sugar and a cup of cafe con leche. Of course, an exception to the rule is when they are cut in half and lavished with ham and cheese for an afternoon snack. I decided to turn this dough into cinnamon rolls.
Estimated Nutrition (whole recipe, rough)
917
Calories
29g
Protein
33g
Fat
127g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tablespoons Unsalted Butter
- 1 package (1/4 Oz. Size) Active Dry Yeast
- ¼ cups Lukewarm Water
- ¼ cups Granulated Sugar
- 1 teaspoon Salt
- 3 Egg Yolks
- ½ cups Whole Milk
- 2-½ cups All-purpose Flour
- 3 Tablespoons Unsalted Butter, Softened
- ½ cups Dark Brown Sugar
- 3 Tablespoons Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- ½ Tablespoons Ground Nutmeg
- ⅛ teaspoons Ground Cardamom
- ¼ cups Chopped Nuts (walnuts, Pecans Or Even Slivered Almonds)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes