Mallorca Bread

Ingredients

• active dry yeast (7 grams)
• warm water (60 milliliters)
• all-purpose flour (300 grams)
• milk (120 milliliters)
• white sugar (50 grams)
• butter (90 grams)
• egg yolks (3 )
• salt (4.5 grams)
• butter (5 grams)
• confectioners' sugar (30 grams)

Instructions

1. Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, sugar, 4 tablespoons of melted and cooled butter, egg yolks, and salt. Mix well.
2. Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky.
3. Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes.
4. Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter.
5. Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes.
6. Preheat the oven to 375°F (190°C).
7. Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 253
• fat: 10 g
• sats: 6 g
• carbs: 35 g
• fibre: 1 g
• protein: 5 g
• salt: 0.261 g