Mallorcas puertorriqueñas

Ingredientes

• 6 ounces water
• 1 teaspoon vanilla extract
• 1/4 teaspoon yellow food coloring (optional)
• 2 cups all purpose flour (300g) (+ 1/2 teaspoon (2g) for dusting)
• 2 1/4 teaspoon instant yeast (7g) (or 1 packet)
• 1/4 cup white sugar (49g)
• 1/2 teaspoon salt (3g)
• 3 1/2 tablespoons shortening (49g)
• 3 tablespoons powdered sugar

Preparación

1. 1

   --- Make the Mallorca dough ---

2. 2

   Mix the vanilla extract and coloring in your water and set aside. Add your flour to a large bowl or a flat surface and mix in the yeast, sugar, and salt.

3. 3

   Make a well in the middle of the flour and add about 2/3 of the water. Start mixing the wet and dry ingredients with a spoon or your hands. Once the dough starts looking dry, add the rest of the water. On a flat surface, knead the dough for 30 seconds.

4. 4

   Scrape your surface to bring all the dough together and add the shortening to the middle. Fold in the dough and start kneading for 12 minutes while occasionally scraping the surface.

5. 5

   --- Rise dough ---

6. 6

   Scrape the dough and make a ball, lift it up so you can flour your surface. Place the dough on your surface and flatten it until it looks like a small square. Fold in all sides. Make a ball and let it rest for 30 minutes.

7. 7

   --- Shape and proof ---

8. 8

   Cut your dough into 6 equal parts and shape them into balls. Take each dough ball and roll it into 12-inch cylinders. Roll from the center out to the sides. If it is hard to roll because your dough sticks to the table, sprinkle a little bit of flour. Make a tight spiral shape with each piece and pinch the end at the bottom of it.

9. 9

   Place each spiral on a lined baking sheet and slightly press down each one to make them a little flatter. Let it rise for 1 hour in your oven off but with the light on.

10. 10

    --- Pre-heat oven ---

11. 11

    Preheat the oven to 300°F at least 5 minutes before the mallorcas finish proofing.

12. 12

    --- Cook and garnish ---

13. 13

    Coo the mallorcas for 30 minutes and rotate the tray after 15 minutes for even baking. Let the mallorcas cool for 5 minutes and then sprinkle with powdered sugar. Enjoy!