Welcome to the light and sweet embrace of Vanilla-Infused Pan de Mallorca Rolls, a tender pastry that is a testament to the art of baking. Perfect for indulgent mornings or as an afternoon treat.
Ingredients:
For the Dough:
- 330 g all-purpose flour
- 150 ml warm milk to awaken the yeast
- 55 g sugar for a touch of sweetness
- 4 g dry yeast, the rise of our dough
- 1 whole egg, for richness
- A pinch of salt to balance the flavors
- 55 g butter, softened for tenderness
- 1 tsp vanilla extract, for a delicate aroma
For the Filling:
- 1 tbsp butter, softened, blended with 1/2 tsp vanilla extract for flavor
For Brushing and Dusting:
- 1 tbsp butter, softened, for a golden finish
- Powdered sugar for a snowy sprinkle
Preparation:
- In a large bowl, whisk together the warm milk and yeast. Stir in the sugar, egg, salt, softened butter, and vanilla extract until well combined. Gradually add the flour, mixing to form a sticky dough. Let this sweet foundation rise, covered, for 1 hour.
- Gently transfer the dough to a floured surface. Give it a brief knead until smooth, then shape into a ball and let it rest, covered, for 10 minutes—a short pause in its journey.
- Roll the dough into a thin rectangle, a canvas of potential. Cut it into about 12 equal strips. Kiss each strip with the butter-vanilla mixture, then roll them tightly into spirals of flavor.
- Arrange the spirals on a parchment-lined baking sheet, leaving space for them to expand. Cover them for a final 45-minute rest.
- Preheat the oven to a gentle 175°C. Bake the rolls until they are just golden, about 20 minutes of transformative warmth.
- Brush the warm rolls with a touch of butter, painting them with shine. Let them cool, then shower them with powdered sugar, as if a light snowfall has settled on their curves.
These Vanilla-Infused Pan de Mallorca Rolls are a celebration of simple ingredients woven into something magical. Serve them warm, and watch as they disappear, leaving behind a memory of sweetness and light. Enjoy your baking masterpiece! 👩🏻🍳🍞✨
